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Restaurant-Style Crispy Coconut Shrimp with Sweet Chili Mayo Dip

A plate piled high with crispy, golden-brown coconut shrimp served with a side of orange dipping sauce.
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Create the best coconut shrimp at home. This recipe delivers perfectly golden, crunchy shrimp with a tropical flavor, ideal as an appetizer or a weeknight dinner. We include instructions for frying, baking, and air frying.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • 1/2 cup unsweetened coconut flakes (optional, for extra crunch)
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For the Sweet Chili Mayo Dip: 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step is key for a crispy coating.
  2. Set up a standard three-stage breading station. Place flour seasoned with salt and pepper in the first shallow dish. Whisk the eggs in the second dish. Combine the shredded coconut, Panko breadcrumbs, and optional unsweetened coconut flakes in the third dish.
  3. Dredge each shrimp first in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Finally, press firmly into the coconut-Panko mixture to coat completely. Place coated shrimp on a baking sheet.
  4. Prepare the dip: In a small bowl, whisk together the mayonnaise and sweet chili sauce until smooth. Set aside.
  5. Choose your cooking method:
  6. For Frying (Restaurant Style): Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Remove and drain on a wire rack set over paper towels.
  7. For Baking: Preheat your oven to 400°F (200°C). Lightly spray the coated shrimp with cooking spray or brush with melted butter. Bake for 12-15 minutes, flipping halfway, until golden.
  8. For Air Fryer: Preheat the air fryer to 380°F (195°C). Lightly spray the shrimp with cooking spray. Cook in a single layer for 8-10 minutes, flipping halfway, until crispy.
  9. Serve the crispy coconut shrimp immediately with the Sweet Chili Mayo Dip.

Notes

  • To achieve the crunchiest coating, ensure your shrimp are very dry before breading.
  • For a deeper tropical flavor, lightly toast the coconut flakes before mixing them with the Panko.
  • If you prefer a different sauce, a simple pineapple jam mixed with a dash of lime juice makes an excellent sweet and tangy alternative.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-coconut-shrimp-recipe-crispy-dip/