Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If any shrimp still have shells, remove shells but leave tails on for presentation. Lightly season both sides of shrimp with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl, whisk together the 2 eggs and 3 tablespoons whole milk until combined. In a third bowl, combine panko and shredded coconut and gently stir to mix evenly.

Heat oil in a large, heavy skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C) or a 1/2-inch drop of batter sizzles immediately. There should be about 1/2–1 inch oil depth, using approximately 1½–2 cups depending on pan size.

Working in small batches (4–6 shrimp at a time), dredge each shrimp lightly in flour, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl. Press the shrimp into the panko–coconut mixture, pressing gently to adhere an even coating. Transfer breaded shrimp to a sheet pan or plate; repeat with remaining shrimp.

Carefully add a few shrimp to the hot oil without crowding. Fry 1½–2 minutes per side until golden brown and the shrimp are opaque and cooked through (internal temperature 120–130°F for large shrimp). Use a slotted spoon or spider to remove shrimp to a paper towel–lined plate to drain. Repeat with remaining shrimp, keeping finished shrimp warm in a low oven (200°F/95°C) if desired.

In a small bowl combine 1/2 cup mayonnaise, 3 tablespoons sweet Thai chili sauce, 1/2 teaspoon Sriracha, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1 tablespoon finely chopped cilantro (optional), 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust sweetness or heat by adding more honey or Sriracha to taste. Chill until ready to serve.

Arrange warm coconut shrimp on a platter. Spoon or pipe the sweet & spicy chili aioli into a small bowl for dipping. Garnish shrimp with sliced scallions and cilantro leaves and serve with lime wedges alongside. Recommend serving immediately for best crispness.