PrintRestaurant-Style Crispy Panko Coconut Shrimp with Sweet Chili Mayo
I am so glad you are here. Make restaurant-quality crispy coconut shrimp at home. This recipe uses panko for maximum crunch and includes the simple steps for the popular sweet chili mayo dipping sauce. This dish works well as a tropical shrimp appetizer or a quick shrimp dinner.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying or Air Frying
- Cuisine: American/Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup sweetened shredded coconut
- 1 cup Panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (or use air fryer method)
- Lime wedges, for serving
- For the Sweet Chili Mayo:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Set up your dredging station. Place flour, salt, and pepper in a shallow dish. In a second dish, place the beaten eggs. In a third dish, combine the shredded coconut and Panko breadcrumbs.
- Pat the shrimp completely dry using paper towels. This step helps the coating stick and makes the shrimp crispier.
- Dredge each shrimp first in the flour mixture, shaking off any excess.
- Dip the floured shrimp into the egg wash, letting any extra drip off.
- Finally, press the shrimp firmly into the coconut-Panko mixture, ensuring an even, thick coating. Place the coated shrimp on a plate or baking sheet.
- Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
- To Fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Working in batches, carefully add the shrimp and fry for 2 to 3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- To Air Fry (Healthier Twist): Preheat your air fryer to 380°F (195°C). Lightly spray the coated shrimp with cooking spray. Cook for 8 to 10 minutes, flipping halfway through, until golden and crisp.
- Serve your crispy coconut shrimp immediately with the sweet chili mayo and fresh lime wedges.
Notes
- For the best texture, make sure your shrimp are very cold when you coat them.
- If you prefer a less sweet coating, reduce the amount of shredded coconut slightly or use unsweetened coconut flakes.
- This recipe is great for party appetizers or a seafood night meal.
Nutrition
- Serving Size: 4 shrimp
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg