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Coconut Shrimp with Sweet Chili Sauce

  • Level: Intermediate
  • Total: 1 hr 5 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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3/4 cup all-purpose flour

2 teaspoons baking powder 

1 teaspoon granulated garlic 

1 teaspoon paprika 

Kosher salt and freshly ground black pepper 

1 1/4 cups sparkling water 

1 large egg 

1 1/2 cups sweetened shredded coconut 

1/2 cup panko breadcrumbs 

1/2 cup cornstarch 

1 pound large shrimp (21- to 25-count), peeled, deveined and butterflied with tails left on

Safflower oil or other flavorless oil, for frying 

Sweet chili sauce, such as Mae Ploy, for serving


  1. In a large bowl, whisk together the flour, baking powder, granulated garlic, paprika and a sprinkle of salt and pepper. Whisk in the sparkling water and egg. In a separate bowl, mix together the coconut and breadcrumbs. Put the cornstarch in a third shallow dish. Line a baking sheet with parchment paper.
  2. Take each shrimp by its tail, dust it in the cornstarch, dip it in the batter (shake off as much of the excess as you can) and coat it in the coconut mixture, then place it on the prepared baking sheet. Repeat with the remaining shrimp. Pop the shrimp in the freezer for about 30 minutes.
  3. Pour enough oil in a cast-iron skillet to come halfway up the sides of the skillet and heat until nice and hot, about 375 degrees F.
  4. Fry the shrimp in batches until golden brown and crispy, about 2 minutes on each side. Drain them on a paper towel-lined plate and serve right away with a side of sweet chili sauce.