Coconut Fried Shrimp Recipe

Clean and season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with salt, black pepper, and garlic powder until evenly coated. Dry shrimp will help the coating adhere and produce crispier results.

Set up dredging stations

Arrange three shallow bowls or wide plates: 1) combined flour, cornstarch, and baking powder; 2) beaten eggs; 3) shredded coconut mixed with panko (if using). Season the flour mixture with a pinch of salt.

Coat the shrimp

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the beaten eggs, allowing excess to drip off, and finally press into the coconut (and panko) mixture, making sure the shrimp are well covered. Place coated shrimp on a wire rack or tray while you finish the rest.

Heat the oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small piece of bread or a pinch of coating — it should sizzle steadily and brown in about 40–60 seconds.

Fry in batches

Carefully lower 4–6 shrimp into the hot oil without crowding (the number depends on pot size). Fry for 1.5–2.5 minutes per side, turning once, until the coconut is golden brown and shrimp are opaque and cooked through. Adjust heat as needed to prevent over-browning. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Finish remaining shrimp in batches, maintaining oil temperature around 325–350°F (160–175°C).

Keep warm

If making a large batch, keep fried shrimp warm in a 200°F (95°C) oven on a wire rack while you finish the rest so they remain crispy.

Combine rice vinegar, water, sugar, minced garlic, red chili flakes (or chopped chilies) and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. In a small bowl, mix the cornstarch with a teaspoon of water to make a slurry, then stir it into the simmering sauce. Cook for 1–2 minutes until the sauce thickens to a syrupy consistency. Remove from heat and stir in lime juice if using. Taste and adjust sweetness or heat as desired. Let cool slightly before serving.

Arrange coconut fried shrimp on a platter with lime wedges and chopped cilantro. Serve immediately with the sweet chili sauce on the side for dipping.