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Copycat Crispy Fried Coconut Shrimp with Sweet Chili Mayo Dipping Sauce

A stack of perfectly golden, crispy coconut shrimp served on a white plate next to a small bowl of orange dipping sauce.
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Make restaurant-style coconut shrimp at home. This recipe delivers a perfectly crispy, sweet coconut crust on large shrimp, 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, lightly 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 mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon orange marmalade
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This helps the coating stick.
  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. Dredge each shrimp first in the flour mixture, shaking off excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the shrimp firmly into the coconut-Panko mixture to coat completely. Place coated shrimp on a baking sheet.
  4. Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, orange marmalade, and lime juice until smooth. Set aside.
  5. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Fry the shrimp: Working in batches to avoid overcrowding the pot, carefully lower the shrimp into the hot oil. Fry for 2 to 3 minutes per side, until golden brown and cooked through.
  7. Remove the shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  8. Serve the crispy coconut shrimp immediately with the prepared sweet chili mayo dipping sauce.

Notes

  • For an air fryer version, spray the coated shrimp lightly with cooking spray and cook at 380°F (195°C) for 8 to 10 minutes, flipping halfway through, until golden and crisp.
  • To make this a lighter meal, bake the shrimp at 400°F (200°C) for 12 to 15 minutes, turning once.
  • If you prefer a less sweet sauce, reduce the orange marmalade amount.

Nutrition

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