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coconut fried shrimp on a white plate with cilantro garnish

Best Homemade Coconut Shrimp with Special Sauce

Print Recipe
Crispy coconut shrimp with a sweet, spicy, creamy sauce
Course Appetizer
Keyword coconut, crispy, delicious, homemade, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 lb Jumbo Shrimp
  • PanAfrica! Fryday Seasoning or Cajun Seasoning
  • 2 cups Unseasoned Panko Breadcrumbs
  • 1 cup Sweetened Coconut Flakes
  • 1 cup All Purpose Flour
  • 2 eggs scrambled
  • 1 cup canola oil
  • 1/2 cup mayo
  • 3-4 tbsp sweet chili sauce
  • 2 tbsp ketchup
  • 2 tsp Sriracha
  • 1/2 lime juiced
  • 1/2 tsp fryday seasoning or Cajun Seasoning

Instructions

For the Sauce:

  • Combine the last 6 ingredients in a bowl. Mix well and refrigerate until ready to serve.

For the Shrimp:

  • Clean and devein shrimp.
  • Season shrimp with PanAfrica! Fryday Seasoning (or seasoning of your choice).
  • In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Working one at a time, dredge shrimp in the flour, in the eggs, then in the coconut mixture, pressing to coat. Set aside or refrigerate (see note).
  • Heat canola oil in a large skillet or Dutch oven over medium high heat.
  • Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with Fryday Sauce or sauce of your choice. Enjoy!

Notes

**The shrimp can be refrigerated after breading for up to an hour. Remove the shrimp 15 minutes before you are ready to fry so that it's not cold when frying