Crispy Shrimp Recipe

In a large bowl, season the peeled and deveined shrimp with salt and black pepper. Toss to coat evenly.

Set Up Breading Stations

Set up three shallow dishes for the breading process: one with all-purpose flour, one with beaten eggs, and one mixed with shredded coconut, panko breadcrumbs, and cayenne pepper.

Coat the Shrimp

Dredge each seasoned shrimp in the flour, shaking off the excess. Dip into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture. Place the breaded shrimp on a baking sheet lined with parchment paper.

Heat the Oil

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.

Fry the Shrimp

Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.

In a small bowl, combine sweet chili sauce, fresh lime juice, and lime zest. Mix well and set aside for serving.

Plate the Dish

Arrange the crispy shrimp on a serving platter. Drizzle with the sweet chili sauce or serve it on the side for dipping. Garnish with chopped cilantro and lime wedges.