Crunchy Coconut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on for presentation. Arrange shrimp in a single layer on a tray.

Season shrimp

In a small bowl, combine salt, black pepper, and garlic powder. Sprinkle evenly over both sides of the shrimp and gently toss or turn to coat.

Set up breading stations

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until blended. In a third shallow dish, combine panko breadcrumbs and shredded coconut, mixing thoroughly to distribute coconut evenly.

Bread the shrimp

Working in batches of 6-8 shrimp, dredge each shrimp first in flour (shake off excess), then dip into the egg mixture, allowing excess to drip back into the bowl, then press into the panko-coconut mixture to coat thoroughly. Place coated shrimp on a wire rack set over a baking sheet; this helps coatings set and prevents sogginess. Repeat until all shrimp are coated.

Heat oil

Pour vegetable oil into a large, heavy skillet (cast iron or stainless) to a depth of about 1/2 inch (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds. If you don't have a thermometer, maintain a steady medium-high heat and adjust as needed.

Fry shrimp

Carefully add shrimp in a single layer (do not overcrowd) and fry 1 to 1 1/2 minutes per side, until the coating is golden brown and shrimp are opaque and cooked through. Use tongs to turn shrimp gently. Cook in batches and transfer finished shrimp to a paper towel-lined plate or wire rack to drain. If oil temperature drops, raise heat slightly between batches to maintain crispness.

Finish

If desired, keep cooked shrimp warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches so they stay crisp.

Combine sweet chili sauce and lime juice in a small bowl. Stir in fish sauce if using to add a savory depth. Taste and adjust: add more lime for tang, or more sweet chili for heat/sweetness balance.

Transfer sauce to a serving bowl and garnish with sliced green onion and a light sprinkle of sesame seeds.

Arrange the hot crunchy coconut shrimp on a serving platter with the dipping sauce alongside. Serve immediately for best crunch. Leftovers may be reheated in a 400°F (205°C) oven for 5–7 minutes to re-crisp.