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These crunchy coconut shrimp bring a touch of the tropics to your table and always make everyone smile at dinner time. They’re super crispy outside thanks to panko and coconut, and juicy inside. With the spicy Sriracha dip, they're just right when you want a starter or snack that’s ready fast.
I first tried these on a lazy Sunday night when we suddenly wanted seafood. Ever since, my friends keep asking for extra dip every time.
Irresistible Ingredient Lineup
- Jumbo shrimp: Big and juicy, perfect for that crackling coating. Grab the freshest you can find.
- Cornstarch: Helps the coating stick and makes things extra crunchy. Fine cornstarch works best.
- Coconut milk: Adds gentle sweetness and binds the coating. Choose unsweetened for sure.
- Egg: Holds everything together and keeps the coating on.
- Panko breadcrumbs: Makes the outer layer super crispy. Totally worth buying specially.
- Shredded coconut: The key for great texture—pick a soft, not bone-dry one.
- Salt: Go for moist sea salt flakes if you can—they taste amazing.
- Paprika powder: Gives a hint of color and flavor, no heat.
- Garlic powder: Adds more flavor. If you want, use fresh grated garlic instead.
- Sriracha sauce: Brings a spicy kick. Check the Asian section at the store.
- Mayonnaise: Creamy dip base. Egg yolk mayo is totally worth it here.
- Lime: Fresh juice is the secret to a punchy dip.
- Oil for frying: Use a neutral oil like canola or sunflower for the crispiest, golden shrimp.
Easy Step-by-Step
- Stir up your dip:
- Mix up mayo, Sriracha, and lime juice in a small bowl, then pop it in the fridge so flavors get friendly with each other.
- Get your breading stations ready:
- Set out three bowls. Pour cornstarch in one. Crack the egg and whisk it with coconut milk in the next. In the last, toss together coconut, panko, paprika, garlic, and salt.
- Coat the shrimp:
- First dip each shrimp in the cornstarch for dryness, then in the egg mix, and last, press it well in the panko-coconut mix so it’s fully covered.
- Fry them up:
- Heat a good amount of oil in a small pot or deep skillet over medium. You want a golden crisp. No thermometer? Dip a wooden spoon in—the oil’s ready when bubbles pop up.
- Drain and enjoy:
- Lift shrimp out with tongs, set them on paper towels to soak up oil. Serve with your dip and eat right away for max crunch.
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Need-To-Know Stuff
This is protein-packed finger food that looks good on any party platter. Coconut shreds aren’t just tasty—they’re packed with fiber too. The dip takes almost no time and will keep for days in the fridge. I love biting into the warm crunchy shell with tender shrimp inside. When my kids help, we end up with a mountain of coconut everywhere and lots of laughs at the table.
How to Store 'Em
These coconut shrimp are best fresh and hot. Leftovers? Just seal them in an airtight container in the fridge. Heat in a hot oven or air fryer the next day, and they'll crisp up nicely again. Or honestly, toss them cold on salad—they’re great that way too.
Missing Something
No panko? Regular breadcrumbs are fine, but panko gives the best crunch. Ran out of Sriracha? Any hot sauce works! No coconut milk? Use regular milk in a pinch. Want it spicier? Swap paprika for a little chili powder.
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My Favorite Ways to Serve
These shrimp look awesome over a pile of crisp greens. Or roll them in a wrap with mango and mint—so fresh. You can also just pile them up with lime wedges and spicy dip. I like them as a starter at BBQs or as a fun part of tapas night.
Kitchen Throwback
Shrimp coated in coconut show up in all kinds of Caribbean and Asian kitchens. That sweet-and-salty thing is a crowd-pleaser and a great example of fusion cooking. My grandma always made coconut coatings for special occasions. Now, it’s become a staple for our summer breaks, too.
Common Recipe Questions
- → How do I make the shrimp really crunchy?
First, coat the shrimp in cornstarch, then dip in the egg and coconut milk, and finish with coconut-panko crumbs. Fry in hot oil right away till they're golden.
- → Can I swap out panko for standard breadcrumbs?
Yep, regular breadcrumbs work too. But panko turns out lighter and adds extra crunch.
- → What makes the sriracha lime sauce a good fit?
The tangy spicy punch goes great with coconut shrimp’s sweetness and amps up the flavor.
- → Do I need to thaw the shrimp first?
Definitely. Let frozen shrimp thaw completely and pat them dry before you start breading.
- → Can I prep this dish ahead of time?
They’re best fresh, but you can bread the shrimp and chill them. Just fry right before serving.