Crispy Coconut Shrimp with Sweet Dipping Sauce Recipe
This Crispy Coconut Shrimp with Sweet Dipping Sauce recipe features jumbo shrimp coated in a flavorful blend of panko and sweetened coconut flakes, fried to perfection for a crunchy, golden crust. Paired with a vibrant sweet and tangy dipping sauce made from honey, coconut cream, crushed pineapples, and lemon, this dish offers a delicious balance of textures and tropical flavors. Perfect as an appetizer or party snack, it’s sure to impress seafood lovers with every bite.
- Prep Time: 20 minutes (includes soaking and coating prep plus freezing time)
- Cook Time: 15 minutes (frying in batches)
- Total Time: 55 minutes
- Yield: 25 shrimp servings
- Category: Appetizer
- Method: Frying
- Cuisine: American with Tropical Influence
Ingredients
Shrimp Coating
- 2 lbs jumbo shrimp
- 1 cup milk
- 3 eggs
- 1 cup all-purpose flour
- 2 tsp red pepper flakes
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 1 cup sweetened coconut flakes
- Vegetable oil (for frying, about 3 inches in pot)
Sweet Dipping Sauce
- 3 tablespoons honey
- 1/4 cup coconut cream
- 1/2 cup crushed pineapples
- 1 tsp red pepper flakes
- 1/4 cup lemon juice
- 3 tablespoons sweetened coconut flakes
- 3 tablespoons powdered sugar
- 1 tsp lemon zest
- Pinch of salt
Instructions
- Soak Shrimp: Rinse the jumbo shrimp thoroughly and soak them in 1 cup of milk for 10 to 15 minutes. Meanwhile, fill a pot with about 3 inches of vegetable oil and heat it to 340-360 degrees Fahrenheit to prepare for frying.
- Prepare Breading Stations: Set up three separate mixing bowls. In the first bowl, combine 1 cup all-purpose flour, 2 tsp red pepper flakes, 2 tsp onion powder, 1 tsp garlic powder, salt, and pepper. In the second bowl, whisk 3 eggs until smooth. In the third bowl, mix together 1 cup panko breadcrumbs and 1 cup sweetened coconut flakes.
- Coat Shrimp: Remove shrimp from milk and dredge each piece first in the seasoned flour mixture, making sure both sides are coated well. Then dip the shrimp into the beaten eggs, and finally press them into the panko and coconut mixture to evenly coat. Place coated shrimp on a cooling rack and freeze for 20 minutes to set the coating.
- Fry Shrimp: Fry the shrimp in batches of 3 to 4 pieces in the preheated oil for 3 to 5 minutes until golden brown and crispy. Remove shrimp with a slotted spoon and place them on a cooling rack or paper towels to drain excess oil.
- Honey Glaze: Transfer the fried shrimp to a serving dish and drizzle 3 tablespoons of honey over them. Gently toss to coat the shrimp evenly with the honey glaze.
- Make Sweet Dipping Sauce: In a food processor, combine 1/4 cup coconut cream, 1/2 cup crushed pineapples, 1 tsp red pepper flakes, 1/4 cup lemon juice, 3 tablespoons sweetened coconut flakes, 3 tablespoons powdered sugar, 1 tsp lemon zest, and a pinch of salt. Blend everything until smooth to create a tropical sweet and tangy dipping sauce.
Notes
- For the crispiest shrimp, ensure the oil is hot enough before frying, maintaining between 340-360°F.
- Freezing the coated shrimp before frying helps the breading adhere better and creates a crunchier texture.
- You can substitute coconut cream with thick coconut milk if unavailable, but coconut cream provides a richer texture.
- Adjust red pepper flakes in the recipe to control the spiciness according to your preference.
- Drain shrimp on a rack instead of paper towels for less sogginess.