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Ultimate Crispy Panko Coconut Shrimp with Sweet Chili Mango Sauce

Close-up of perfectly golden-brown, crispy coconut shrimp served on a white plate with a side of bright orange dipping sauce.
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Make restaurant-style coconut shrimp at home. This recipe delivers a perfectly golden, crunchy coating using Panko breadcrumbs, ideal for an appetizer or weeknight dinner. Serve it with a homemade sweet chili mango dipping sauce for a tropical flavor.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1 cup sweetened flaked coconut
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For the Sauce: 1/2 cup sweet chili sauce
  • For the Sauce: 1/4 cup mango preserves or jam
  • For the Sauce: 1 tablespoon lime juice

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels. This step helps the coating stick.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the Panko breadcrumbs, flaked coconut, shredded coconut, salt, and pepper. Mix well.
  3. Dredge each shrimp first in the flour, shaking off any excess. Dip the floured shrimp into the egg mixture, allowing excess to drip off. Finally, press the shrimp firmly into the coconut-Panko mixture to coat thoroughly. Place coated shrimp on a plate.
  4. Prepare the dipping sauce: In a small bowl, whisk together the sweet chili sauce, mango preserves, and lime juice until smooth. Set aside.
  5. To Fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully add shrimp in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.
  6. To Bake: Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray. Arrange the shrimp in a single layer and spray the tops lightly with cooking spray. Bake for 12 to 15 minutes, flipping halfway, until golden brown.
  7. To Air Fry: Preheat the air fryer to 375°F (190°C). Lightly spray the basket. Place shrimp in a single layer (work in batches) and spray the tops lightly. Air fry for 8 to 10 minutes, flipping halfway, until crispy.
  8. Serve your crispy coconut shrimp immediately with the homemade sweet chili mango dipping sauce.

Notes

  • For the best crunch when baking or air frying, ensure your shrimp are very dry before coating.
  • If you prefer a less sweet sauce, substitute the mango preserves with 2 tablespoons of apricot jam and 1 tablespoon of fresh orange juice.
  • This recipe makes an excellent party appetizer or a light weeknight shrimp dinner when served over rice.

Nutrition

Find it online: https://cookingbycarla.com/coconut-shrimp-ultimate-crispy-panko-recipe/