Description

Crispy, golden panko coconut crusted shrimp fried until crunchy and served with a sweet, creamy, slightly spicy dipping sauce made with sweet chili sauce, orange preserves, and mayo. Perfect as a party appetizer or a fun restaurant-style dinner at home.

Ingredients

1/2 cup all-purpose flour

2 teaspoons garlic powder

1 teaspoon onion powder

1/8 teaspoon chili powder

1 cup sweetened coconut shreds

1 cup Italian seasoned panko breadcrumbs

2 large eggs, beaten

1 pound large shrimp (25-count), raw, deveined, tails on

2–3 cups frying oil (enough to fill half of skillet; peanut oil preferred)

2 limes, sliced (for serving)

1/2 cup sweet chili sauce

1/4 cup orange preserves

2 tablespoons mayonnaise

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Instructions

Heat frying oil in a large skillet over medium heat until it reaches 350°F (177°C).
In a small bowl, combine flour, garlic powder, onion powder, and chili powder.
In another bowl, mix the sweetened coconut shreds with the Italian seasoned panko breadcrumbs.
Set up a dredging station in this order: flour mixture, beaten eggs, coconut-panko mixture.
Working one shrimp at a time, coat shrimp in the flour mixture, dip into beaten eggs, then press into the coconut-panko mixture until fully coated. Place coated shrimp on a wire rack while you finish the batch.
Fry shrimp in batches (about 6–7 at a time) for about 4 minutes total, flipping halfway through, until golden brown and crispy.
Transfer cooked shrimp to a wire rack set over a paper towel-lined tray/plate to drain excess oil and stay crisp.
Make the sauce: whisk sweet chili sauce, orange preserves, and mayonnaise until smooth.
Serve shrimp warm with dipping sauce and fresh lime slices.

Notes

Keep oil around 350°F to prevent the coconut from browning too quickly.

For less sweetness, use unsweetened coconut shreds.

For extra heat, add a pinch of cayenne to the flour mixture or stir a little sriracha into the sauce.

Baked option: bake on a greased sheet at 425°F (218°C), flipping halfway, until golden and cooked through.

Air fryer option: spray lightly with oil and cook at 400°F (204°C) for 8–10 minutes, flipping once.

Storage: refrigerate leftover shrimp in an airtight container up to 3 days; reheat in oven/air fryer at 350°F (177°C) until crisp (avoid microwave).

Sauce can be made 1 day ahead; store covered in the fridge and stir before serving.

Gluten-free: use gluten-free flour and gluten-free panko.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: About 6 shrimp with sauce (1/4 of recipe)
Calories: 460
Sugar: 14g
Sodium: 640mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 24g
Cholesterol: 205mg