Coconut Shrimp Recipe

Prep the shrimp

Pat the shrimp dry with paper towels. If the tails are on but the shell has been removed, leave the tail for presentation. Lightly butterfly each shrimp by slicing lengthwise on the underside (don’t cut all the way through) so it lays flat; this helps coating adhesion and even cooking.

Make dredging stations

Set up three shallow bowls or pans. In bowl 1 combine the all-purpose flour, cornmeal, salt, black pepper and garlic powder and whisk to blend. In bowl 2 whisk together the eggs and milk until smooth. In bowl 3 combine the panko breadcrumbs and shredded coconut and gently toss to mix.

Coat the shrimp

Working with a few shrimp at a time, dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press into the panko-coconut mixture, coating both sides and the edges; press firmly so the coconut adheres. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.

Heat the oil

Pour vegetable oil into a heavy deep skillet or Dutch oven to a depth of about 1.5–2 inches (enough to partially submerge the shrimp). Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and turn golden in about 30 seconds.

Fry the shrimp

Fry shrimp in small batches (3–5 at a time depending on pan size) so the oil temperature remains steady. Carefully add shrimp, breaded-side down first. Fry 2–3 minutes per side until golden brown and the shrimp are opaque and firm (internal temperature ~120–135°F). Use a slotted spoon or spider to remove shrimp and transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp. Keep cooked shrimp warm in a low oven (200°F / 95°C) if needed while finishing batches.

Finish and serve

Let shrimp rest 1–2 minutes after frying to set the crust. Arrange on a platter with lime wedges. Serve immediately with the sweet chili lemon sauce for dipping.

In a small bowl whisk together the sweet chili sauce, lemon juice, rice vinegar, honey, soy sauce and lemon zest until smooth. Taste and adjust: add more honey for sweetness, more lemon for acidity, or a pinch more soy sauce for saltiness. If you want extra heat, stir in the red pepper flakes. Transfer to a serving bowl or ramekin.

If you prefer a thinner sauce for drizzling, whisk in 1–2 teaspoons of warm water until you reach the desired consistency. Keep sauce at room temperature until serving.