Crispy Coconut Shrimp with Sweet-Spicy Sauce

Step 1

Pat the shrimp dry with paper towels by placing each shrimp on the towel and pressing gently until no moisture remains; dry shrimp coats more evenly with breading.

Step 2

Pour the sweet chili sauce into a small serving bowl, then stir in the lime juice, sriracha, and ginger until smooth and evenly mixed.

Step 3

Measure the flour into a shallow dish and set it to the left of your prep area, then crack the eggs into a second shallow dish and whisk with a fork until uniform.

Step 4

Pour the shredded coconut into a third shallow dish, then stir in 0.5 teaspoons salt and 0.25 teaspoons pepper until evenly distributed.

Step 5

Take one shrimp and roll it in the flour dish, coating all sides, then tap off excess flour back into the dish before setting the shrimp on a clean plate.

Step 6

Pick up the floured shrimp, dip it into the egg mixture to coat completely, then immediately roll it in the coconut dish, pressing gently so the coconut adheres.

Step 7

Place the coated shrimp on a clean plate and repeat with the remaining shrimp, working one at a time and washing your hands between each shrimp to avoid clumping.

Step 8

Pour the vegetable oil into a heavy-bottomed pot or deep skillet until it reaches 2 inches up the side, then set the heat to high and wait until a deep-fry thermometer reads 325°F, about 5–7 minutes.

Step 9

Carefully lower 4 to 5 shrimp into the hot oil using a skimmer or slotted spoon, dropping them gently away from you to avoid splashing; do not crowd the pan.

Step 10

Watch the shrimp fry without stirring until the coconut coating turns golden brown and the edges darken to caramel color, about 2–3 minutes, then lift them out with the skimmer and place on a paper-towel-lined plate.

Step 11

Repeat step 9 and 10 with the remaining shrimp in batches of 4 to 5, maintaining the oil temperature at 325°F between batches.

Step 12

Arrange the fried shrimp on a serving platter and place the sauce bowl in the center or alongside; serve immediately while the shrimp is still warm and crispy.