Crispy Coconut Shrimp with Sweet Chili Sauce

Large shrimp get a crisp panko-coconut shell in a quick, controlled fry, then go straight to the table with sweet chili sauce and lemon.

50 min

5 appetizer servings

Ingredients

1 lb large shrimp (21–25 count), peeled and deveined, tails on

1 cup all-purpose flour

1 tsp kosher salt

1/2 tsp sweet paprika

1/4 tsp freshly ground black pepper

2 large eggs

2 tbsp water

1 1/4 cups panko breadcrumbs

3/4 cup unsweetened shredded coconut

4 cups neutral frying oil, such as canola

1 cup sweet chili sauce

1/2 lemon, cut into wedges

Heavy Dutch oven · Deep-fry thermometer · Spider or long tongs · Wire rack · Rimmed sheet pan · Instant-read thermometer · Three shallow bowls

Protect the crust

Dry shrimp and press the panko-coconut coating firmly onto each side before its short chill.

Serve immediately

A rack keeps the fried coating crisp; put sauce and lemon on the table as the last batch comes out.

01. Set a rack over a sheet pan and pat shrimp completely dry so flour can cling.

02. Season flour with salt, paprika, and pepper until evenly mixed.

03. Beat eggs with water until uniform, then mix panko with coconut.

04. Coat shrimp in flour, egg, then crumbs, pressing the last layer firmly on each side.

05. Press crumbs firmly onto both sides of each shrimp and set them apart on the rack.

06. Chill coated shrimp uncovered for 10 minutes while the oil heats.

07. Fill a heavy pot no more than one-third full; heat oil to 350 F and keep it between 325 and 350 F.

08. Fry 4 or 5 shrimp at a time about 1 minute per side, restoring the oil to 350 F between batches.

09. Drain on the rack and check that a thick shrimp reaches 145 F internally and is opaque.

10. Serve immediately with sweet chili sauce and lemon wedges while the crust is crisp.