Rinse and pat the shrimp dry with paper towels. If not already deveined, remove the vein. Leave tails on for presentation. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp fresh lime juice. Set aside 10–15 minutes while preparing breading and sauce.

Breading stations

Set up stations

Arrange three shallow dishes or bowls in a line. In the first bowl combine 1 cup all-purpose flour and 0.25 cup fine cornmeal; season with 0.5 tsp salt and 0.25 tsp cayenne. In the second bowl whisk together 2 large eggs and 0.5 cup milk until homogenous. In the third bowl combine 2 cups sweetened shredded coconut, 0.5 cup panko breadcrumbs, and 1 tbsp granulated sugar; mix to distribute evenly.

Coat shrimp

Working in batches of 6–8 to avoid crowding, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg-milk mixture allowing excess to drip off, and finally press into the coconut-panko mixture so the coconut adheres well. For a thicker crust press the shrimp into the coconut mixture a second time after a quick return to the egg wash. Place coated shrimp on a wire rack set over a baking sheet to rest for 5 minutes (this helps the coating adhere).

For frying

Heat oil

Pour about 1 cup neutral oil into a 10–12 inch skillet or saucepan to reach roughly 1/2 to 3/4 inch depth. Heat over medium-high until oil registers 350°F–365°F (175°C–185°C) on a thermometer, or test by dropping a small pinch of breadcrumb — it should sizzle and brown within about 30 seconds.

Fry shrimp

Fry the coated shrimp in batches, taking care not to overcrowd the pan. Cook 2–3 minutes per side, turning once, until the coconut is golden brown and shrimp are cooked through (internal temperature about 120°F–130°F; shrimp cook quickly and will finish carryover cooking). Remove with a slotted spoon or tongs and drain on a wire rack or paper towels. Keep warm on a low oven (200°F/95°C) if needed while frying remaining shrimp.

Finish

If oil temperature drops below 320°F, allow it to return to 350°F before the next batch. Once all shrimp are fried, season lightly with a pinch of flaky salt if desired.

Citrus-chili dipping sauce

Mix sauce

In a small bowl combine 0.5 cup mayonnaise, 0.25 cup sweet chili sauce, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp honey, 0.5 tsp sriracha (optional) and 0.25 tsp salt. Whisk until smooth. Taste and adjust seasoning — add more lime for brightness, more honey for sweetness, or more sriracha for heat. Stir in 1 tbsp finely chopped cilantro if using.

Chill briefly

Refrigerate the sauce for at least 10 minutes to let flavors meld, or serve immediately if short on time.

To serve

Arrange coconut shrimp on a platter with lime wedges and cilantro sprigs. Serve hot with the citrus-chili dipping sauce alongside.