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Irresistible Crispy Coconut Shrimp Recipe with Zesty Thai Sauce

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A quick and easy recipe featuring golden, toasted coconut flakes coating succulent shrimp, served with a tangy and slightly sweet zesty Thai dipping sauce. Perfect for dinner or entertaining guests.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (tail-on for extra flair)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups (120g) sweetened shredded coconut, toasted
  • 1 cup (100g) panko breadcrumbs
  • Salt and pepper, to taste
  • Vegetable oil (canola or peanut oil preferred) for frying
  • ½ cup (120ml) sweet chili sauce
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon fish sauce
  • 1 teaspoon grated fresh ginger (optional)
  • 1 small garlic clove, minced
  • 1 teaspoon red pepper flakes or Sriracha (adjust to heat preference)
  • 1 tablespoon chopped fresh cilantro (for garnish)

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
  3. Dredge each shrimp in flour, shaking off excess, dip into the egg, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
  4. Pour oil into a skillet to a depth of about 1.5 inches and heat over medium-high until it reaches 350°F (175°C).
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy, flipping gently with tongs.
  6. Remove shrimp and drain on paper towels or a wire rack to remove excess oil.
  7. In a small bowl, whisk together sweet chili sauce, lime juice, fish sauce, grated ginger, garlic, and red pepper flakes. Adjust seasoning to taste.
  8. Serve shrimp hot with the zesty Thai sauce on the side, garnished with fresh cilantro.

Notes

Dry shrimp well before coating to ensure crispiness. Maintain oil temperature at 350°F (175°C) for best results. Drain shrimp on a wire rack to keep coating crisp. The zesty Thai sauce can be made ahead and tastes better after resting. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. For a lighter option, bake shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: coconut shrimp, crispy shrimp, Thai sauce, fried shrimp, seafood appetizer, quick dinner, easy recipe

Find it online: https://blairrecipes.com/irresistible-crispy-coconut-shrimp-recipe-with-zesty-thai-sauce-easy-and-perfect-for-dinner/