Crispy Coconut Shrimp with Sriracha Dipping Sauce
Crispy, golden coconut shrimp with a three-step coating that stays crunchy — served with a bold, creamy Sriracha mayo dipping sauce. Ready in just 25 minutes!
Ingredients
Dipping Sauce
- 1/2 cup mayonnaise full-fat; avoid Miracle Whip
- 1 tbsp Sriracha adjust to taste
- 1 tbsp Thai sweet chili sauce found in the Asian aisle
Coconut Shrimp
- 1 lb jumbo raw shrimp thawed, peeled, deveined, tails on (16–20 count per lb)
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper freshly cracked
- 2 eggs beaten, room temperature preferred
- 3/4 cup Panko breadcrumbs Japanese-style; do not substitute
- 1 cup sweetened shredded coconut lightly toasted for extra crunch
- 2 cups canola oil or any neutral high-heat oil, for frying
Instructions
- In a small bowl, combine mayonnaise, Sriracha, and Thai sweet chili sauce. Stir until smooth. Cover and refrigerate until ready to serve.
- Pat shrimp completely dry with paper towels. Set up three shallow dishes: Dish 1 with flour, salt, and pepper; Dish 2 with beaten eggs; Dish 3 with Panko breadcrumbs and shredded coconut mixed together.
- Holding each shrimp by the tail, dredge in seasoned flour and shake off the excess. Dip into beaten egg and let the extra drip off. Press firmly into the coconut-Panko mixture, coating all sides.
- Place coated shrimp on a clean plate and let rest for 5 to 10 minutes before frying. This allows the coating to bond. You can also refrigerate at this stage for up to 2 hours.
- Pour canola oil into a large heavy-bottomed saucepan and heat over medium-high until shimmering, about 350°F (175°C). Fry shrimp in small batches for 2 to 3 minutes per side until deep golden brown. Do not crowd the pan.
- Transfer cooked shrimp to a paper towel-lined plate to drain. Allow oil to return to 350°F between batches. Serve immediately with the chilled dipping sauce and lime wedges on the side.
Notes
Don't skip the rest: Letting coated shrimp sit 5–10 minutes before frying keeps the coating from falling off in the oil.
Keep oil hot: Cold oil causes soggy, greasy shrimp. Use a thermometer and target 350°F.
Air fryer option: Cook at 400°F for 8 minutes, flipping halfway, with a light spray of cooking oil.
Baked option: Bake at 400°F for 20 minutes, flipping once at the 10-minute mark.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat in oven or air fryer at 350°F. Avoid microwave.