Crispy coconut-crusted fried shrimp with sweet chili dipping sauce. Appetizer favorite.
This is American tiki-bar style. Sweet chili sauce is available bottled.
Can be baked at 400F for lighter version. Popular at chain restaurants since the 1990s.
Ingredients
Scale
Measurement units
- 1 lb Large shrimp, peeled and deveined, tails on
- 1 ½ cup Sweetened shredded coconut
- ½ cup Panko breadcrumbs
- ½ cup All-purpose flour
- 2 whole Eggs, beaten
- ¾ tsp Salt
- 4 cup Vegetable oil for frying
- ½ cup Sweet chili sauce
- 4 whole Lime wedges
Ingredients
Scale
Measurement units
- 1 lb Large shrimp, peeled and deveined, tails on
- 1 ½ cup Sweetened shredded coconut
- ½ cup Panko breadcrumbs
- ½ cup All-purpose flour
- 2 whole Eggs, beaten
- ¾ tsp Salt
- 4 cup Vegetable oil for frying
- ½ cup Sweet chili sauce
- 4 whole Lime wedges
Instructions
Set up breading station
Mix flour with 0.5 teaspoon salt in one bowl. Beat eggs in second bowl. Mix coconut and panko in third bowl. Pat shrimp dry and season with remaining salt.
Ingredients
- flour (½ cup)
- salt (¾ tsp)
- eggs (2 whole)
- coconut (1 ½ cup)
- panko (½ cup)
- shrimp (1 lb)
Bread and fry shrimp
Heat oil to 350F. Holding by tail, dredge each shrimp in flour, then egg, then coconut mixture, pressing to adhere. Fry in batches 2 to 3 minutes until golden. Drain on wire rack.
Equipment
- deep fryer or dutch oven
- thermometer
Ingredients
- vegetable oil (4 cup)
Serve hot
Arrange shrimp on platter. Serve immediately with sweet chili sauce and lime wedges.
Ingredients
- sweet chili sauce (½ cup)
- lime wedges (4 whole)
Before you cook
Cook notes
- • This is American tiki-bar style.
- • Sweet chili sauce is available bottled.
- • Can be baked at 400F for lighter version.
- • Popular at chain restaurants since the 1990s.
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