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Ultimate Crispy Panko Coconut Shrimp with Sweet Chili Dipping Sauce

Plate of perfectly golden and crispy coconut shrimp served with a side of sweet chili dipping sauce.
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Make restaurant-style crispy coconut shrimp at home. This recipe uses Panko breadcrumbs for maximum crunch and includes instructions for frying or baking, plus a simple sweet chili dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying (if frying)
  • Cooking spray (if baking or air frying)
  • For the Sweet Chili Dipping Sauce:
  • 1/2 cup sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp very dry with paper towels. This step helps the coating stick.
  2. Set up the dredging station: Place flour in one shallow dish. Whisk the eggs in a second shallow dish. In a third shallow dish, combine the shredded coconut, Panko breadcrumbs, salt, pepper, and cayenne pepper. Mix well.
  3. Coat the shrimp: Dredge each shrimp first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-Panko mixture until fully coated. Place coated shrimp on a plate.
  4. Prepare the dipping sauce: In a small bowl, whisk together the sweet chili sauce, rice vinegar, and lime juice until combined. Set aside.
  5. Cook the shrimp (Frying Method): Pour about 1 to 1.5 inches of vegetable oil into a large, deep skillet. Heat the oil to 350°F (175°C). Carefully place shrimp in the hot oil in a single layer, working in batches to avoid overcrowding. Fry for 2 to 3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.
  6. Cook the shrimp (Baking Method): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the coated shrimp on the rack. Lightly spray the tops of the shrimp with cooking spray. Bake for 12 to 15 minutes, flipping halfway through, until golden brown and crispy.
  7. Cook the shrimp (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the basket with cooking spray. Arrange the shrimp in a single layer (work in batches). Spray the tops lightly with cooking spray. Air fry for 8 to 10 minutes, flipping halfway, until golden and crisp.
  8. Serve immediately with the homemade sweet chili dipping sauce.

Notes

  • For the best crispy coconut shrimp texture, make sure your shrimp are completely dry before you start coating them.
  • If you want a restaurant style coconut shrimp that tastes like the buffet, try adding a pinch of sugar to the Panko mixture.
  • You can bake or air fry these for a lower-fat option, but frying yields the most authentic, crunchy result.

Nutrition

Find it online: https://flavorzine.com/coconut-shrimp-crispy-panko-recipe/