The Best Crispy Fried Coconut Shrimp Recipe

Ingredients

• 1 lb large shrimp (16-20 count), peeled and deveined, tails on
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1/2 cup unsweetened coconut flakes
• 4 cups neutral oil (canola, vegetable, or peanut)
• 1/2 cup sweet chili sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon cilantro, finely chopped (optional)

Instructions

1. 1

   Pat the shrimp completely dry with paper towels and season with kosher salt and black pepper.

2. 2

   Set up a three-dish breading station: 1) flour, garlic powder, and paprika; 2) beaten eggs; 3) panko, sweetened coconut, and unsweetened coconut.

3. 3

   Dredge each shrimp first in the flour, then the egg, and finally press firmly into the coconut mixture to coat completely. Place on a baking sheet.

4. 4

   Heat oil in a heavy-bottomed pot to 350°F (175°C).

5. 5

   Fry the shrimp in small batches (5-6 at a time) for 2-3 minutes, flipping once, until deep golden brown and crispy.

6. 6

   Remove shrimp with a slotted spoon and drain on a wire rack. Ensure oil returns to 350°F between batches.

7. 7

   While the shrimp are hot, whisk together sweet chili sauce, lime juice, and cilantro for the dipping sauce.

8. 8

   Serve immediately.