The Art of Coconut Shrimp Perfection

Shrimp Preparation Mastery

Learning to properly pat shrimp dry and set up an efficient breading station ensures coating adherence and prevents soggy results.

Three-Step Breading Technique

Mastering the flour-egg-coating sequence creates layers that lock in moisture while building crispy exterior texture.

Coconut-Panko Fusion

Combining coconut with panko creates unique dual texture with both delicate flakes and crunchy breadcrumb structure.

Temperature-Controlled Frying

Maintaining proper oil temperature ensures golden-brown exterior without burning coconut while cooking shrimp to perfect doneness.

Sauce Balance Perfection

Creating the sweet chili mayo brings together complementary flavors that enhance rather than mask the delicate shrimp and coconut.

Secrets to Perfect Crispy Coconut Shrimp

Temperature Control: Keep oil temperature steady at 350°F - too hot will burn the coconut before shrimp cooks through, too cool will result in greasy coating.

Coating Technique: Press the coconut mixture firmly onto each shrimp and let coated shrimp rest for 5 minutes before frying to help coating adhere better.

Shrimp Selection: Choose large or jumbo shrimp (16-20 count per pound) for best results - they're easier to handle and create impressive presentation.

Make-Ahead Strategy: Bread the shrimp up to 4 hours ahead and refrigerate on a baking sheet, then fry just before serving for maximum crispiness.

Sauce Variations: Add honey for sweeter mayo, increase sriracha for spicier kick, or mix in minced cilantro for fresh herbal notes.

Common Mistakes: Don't skip drying the shrimp thoroughly - any moisture will prevent coating from adhering and cause oil to splatter dangerously.

Crispy Coconut Shrimp with Sweet Chili Mayo - Restaurant-Style Pan-Fried Perfection

Name: Crispy Coconut Shrimp with Sweet Chili Mayo - Restaurant-Style Pan-Fried Perfection
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American-Asian Fusion
Ingredients: For the Shrimp:; 1 pound large shrimp, peeled and deveined with tails on; 1 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups sweetened shredded coconut; 1 cup panko breadcrumbs; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Sweet Chili Mayo:; 1/2 cup mayonnaise; 3 tablespoons sweet chili sauce; 1 tablespoon fresh lime juice; 1/2 teaspoon sriracha sauce, optional for extra heat; For Cooking:; Vegetable oil for pan-frying; For Special Equipment:; Large skillet or frying pan; Three shallow bowls for breading station; Paper towels for draining; Mixing bowl for sauce

The ultimate coconut shrimp featuring jumbo shrimp, sweetened coconut flakes, and panko breadcrumbs. This tropical-inspired appetizer combines the crispy golden coating with the creamy sweet-spicy mayo, creating an unforgettable restaurant-quality experience that elevates the classic coconut shrimp to extraordinary heights perfect for dinner parties, game day gatherings, or any time you crave the perfect balance of crispy texture and bold tropical flavors.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Shrimp:

1 pound large shrimp, peeled and deveined with tails on

1 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups sweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

For the Sweet Chili Mayo:

1/2 cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon fresh lime juice

1/2 teaspoon sriracha sauce, optional for extra heat

For Cooking:

Vegetable oil for pan-frying

For Special Equipment:

Large skillet or frying pan

Three shallow bowls for breading station

Paper towels for draining

Mixing bowl for sauce

Instructions

Pat the shrimp completely dry with paper towels and set aside on a clean plate.

Set up your breading station with three shallow bowls: first bowl with flour mixed with salt and black pepper, second bowl with beaten eggs, third bowl with panko, coconut, paprika, garlic powder, and cayenne pepper mixed together.

Make the sweet chili mayo by whisking together mayonnaise, sweet chili sauce, lime juice, and sriracha if using, then refrigerate until ready to serve.

Hold each shrimp by the tail and dredge in flour mixture, shaking off excess, then dip into beaten egg allowing excess to drip off.

Press shrimp firmly into the coconut-panko mixture, coating both sides generously and pressing to ensure coating adheres well.

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F or when a pinch of breading sizzles immediately.

Working in batches of 5-6 shrimp to avoid crowding, carefully place coated shrimp in hot oil and fry for 2-3 minutes per side until golden brown and coconut is toasted.

Transfer cooked shrimp to a paper towel-lined plate to drain excess oil, and repeat with remaining shrimp.

Serve immediately while hot and crispy with sweet chili mayo for dipping, garnished with lime wedges if desired.

Crispy Coconut Shrimp with Sweet Chili Mayo - Restaurant-Style Pan-Fried Perfection

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Coconut Shrimp Perfection

Crispy Coconut Shrimp with Sweet Chili Mayo - Restaurant-Style Pan-Fried Perfection

Ingredients

Instructions