Crispy Coconut Shrimp With Chili Dipping Sauce

A little sweet, a little spicy, and a lot of flavor!

Crispy Coconut Shrimp with Chili Dipping Sauce
1 quart Vegetable oil, for frying
1 cup All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
2 Large eggs, beaten
1 cup Panko breadcrumbs
1 cup Sweetened coconut, shredded
1 pound Raw large shrimp, peeled, deveined with tailed attached
Dipping Sauce:
1/2 cup Sweet chili garlic sauce
2 tablespoons Rice wine vinegar
2 teaspoons Fish sauce
1/2 teaspoon Red chili flakes
1 tablespoon Scallions, chopped

Fry the Shrimp

Add the vegetable oil to a large Dutch oven and heat over medium-high heat to 350ºF. Line a baking sheet with paper towels.

Prepare a dredging station. In the first bowl or baking dish add the flour, salt and pepper and whisk to combine with a fork.

In the second bowl or baking dish add the eggs, season with salt and pepper and whisk to combine.

In the third bowl or baking dish add the panko breadcrumbs and sweetened coconut.

Dredge the shrimp in the flour, then the egg and lastly in the panko. Place into the fryer and fry for 2 to 3 minutes until golden brown and crispy.

Remove and place on the paper towels and season with salt. Repeat with remaining shrimp.

Make the Dipping Sauce:

In a small bowl whisk together sweet chili garlic sauce, rice wine vinegar, fish sauce, red chili flakes and chopped scallions.


Creating a feeling with food is a wonderful way to bring a family together, and nothing brings people together like a vacation! With flavors like coconut, fish sauce, and sweet chili garlic sauce, this simple yet satisfying shrimp dish will have your booking your flight today!

Prep Time: 20 minutes

Cook Time: 6 minutes