Crispy coconut shrimp is one of those appetizers that always feels special, whether you are making it for a party, a holiday spread, or a simple dinner at home. The shrimp are tender inside, coated in a crunchy panko and coconut crust, and fried until beautifully golden. What makes this coconut shrimp recipe even better is the creamy chili crisp dipping sauce. It is rich, savory, lightly spicy, and so flavorful that you may want to serve it with more than just shrimp.
Preparing Shrimp for Coconut Shrimp
The preparation for coconut shrimp is simple, but taking the time to clean and butterfly the shrimp properly makes a big difference in the final texture and presentation. Start by patting the shrimp dry so the seasoning and batter can cling well. Then shell and devein the shrimp, leaving the tails on. The tails make the shrimp easier to hold when dipping, coating, and serving.
You may be able to find shrimp at the grocery store that have already been shelled or deveined, which can save time. Even then, butterflying them is worth the extra step. To butterfly shrimp, make a shallow cut along the back of each shrimp, being careful not to slice all the way through. As you cut, the shrimp will begin to open up. When the shrimp can stand upright on a plate, they have been butterflied correctly. This shape helps them cook evenly and gives the crispy coconut coating more surface area to cover.
Coconut Shavings
Coconut shavings are easy to find in most grocery stores, but the type you choose matters. For this crispy coconut shrimp recipe, unsweetened shredded coconut works best. It gives the coating a clean coconut flavor without adding extra sweetness. Shorter coconut pieces are also easier to work with because they coat the shrimp more evenly and are less likely to burn quickly during frying.
The coating is made by combining shredded coconut with panko breadcrumbs. Panko gives the shrimp a light, crisp texture, while the coconut adds flavor and a slightly chewy crunch. Press the shrimp firmly into the mixture after dipping it into the wet batter. This helps the coating stick and creates that restaurant-style crispy coconut crust.
How to Make Dipping Sauce
The dipping sauce for this coconut shrimp is intentionally simple. It uses only two ingredients: Kewpie mayo and chili crisp. Kewpie mayo is made with egg yolks, which gives it a richer flavor than regular mayonnaise. It creates a creamy base that pairs perfectly with the crunchy shrimp.
Chili crisp is similar to chili oil, but it is usually less spicy and includes flavorful crispy bits such as garlic and shallots. When mixed with the mayo, it becomes a bold, savory dipping sauce with just enough heat. You can add more or less chili crisp depending on your taste and spice tolerance. The sauce is quick to mix, easy to adjust, and excellent with freshly fried coconut shrimp.
Coconut Shrimp
Ingredients
Shrimp
- 1 lb shrimp, (U8-12)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
Wet Batter
- 2 eggs
- ⅓ cup flour
- ⅓ cup milk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
Breadcrumb Coating
- ½ cup panko breadcrumbs
- ½ cup shredded coconut
Sauce
- ½ cup Kewpie mayo
- 2 tbsp chili crisp
Instructions
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Pat the shrimp dry, then devein, shell, and butterfly them. Leave the tails on for easier handling and serving.
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Season the prepared shrimp with garlic powder, salt, and paprika.
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In a bowl, mix the eggs, flour, milk, salt, garlic powder, and paprika until combined to make the wet batter.
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In a separate bowl, combine the panko breadcrumbs and shredded coconut.
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Dip each shrimp into the wet batter, then press it into the panko and coconut mixture. Coat both sides evenly so the shrimp fry up crisp and golden.
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Fry the shrimp at 350F until golden brown, about 3 minutes.
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Mix the Kewpie mayo and chili crisp together, then serve the sauce with the hot coconut shrimp.
Notes
Additional Info
If you enjoyed this crispy coconut shrimp, serve it fresh with extra chili crisp mayo on the side and enjoy it while the coating is still hot and crunchy.