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Copycat Crispy Fried Coconut Shrimp with Sweet Chili Mayo Dipping Sauce

A plate piled high with golden brown, crispy coconut shrimp served alongside a small ramekin of orange dipping sauce.
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Make restaurant-style coconut shrimp at home. This recipe delivers a sweet, tropical flavor with a perfectly crunchy panko and coconut crust, served with a simple, tangy sweet chili mayo 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
  • Vegetable oil, for frying
  • For the Dipping Sauce: 1/2 cup sweet chili sauce
  • For the Dipping Sauce: 1/4 cup mayonnaise
  • For the Dipping Sauce: 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels.
  2. Set up a standard three-step breading station: Place flour seasoned with salt and pepper in the first shallow dish. Whisk eggs in the second dish. Combine shredded coconut and panko breadcrumbs in the third dish.
  3. Working with one shrimp at a time, dredge it thoroughly in the flour mixture, shaking off excess.
  4. Dip the floured shrimp into the beaten egg, allowing excess to drip off.
  5. Press the shrimp firmly into the coconut-panko mixture to coat completely. Place coated shrimp on a clean plate or baking sheet.
  6. Prepare the dipping sauce by whisking together the sweet chili sauce, mayonnaise, and lime juice in a small bowl. Set aside.
  7. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  8. Carefully place 4 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pot. Fry for 2 to 3 minutes, turning once, until golden brown and crispy.
  9. Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
  10. Repeat frying with the remaining shrimp.
  11. Serve the hot, crispy coconut shrimp immediately with the sweet chili mayo dipping sauce.

Notes

  • For a baked version, arrange shrimp on a wire rack over a baking sheet. Bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway, until golden.
  • For an air fryer version, spray coated shrimp lightly with cooking spray. Air fry at 380°F (195°C) for 8 to 10 minutes, shaking the basket halfway through.
  • Use large or jumbo shrimp for the best texture and presentation.

Nutrition

Find it online: https://miameal.com/coconut-shrimp-recipe-crispy-dipping-sauce/