Breaded Coconut Shrimp Recipe

Prepare shrimp

Rinse the jumbo shrimp, pat dry with paper towels. Using a small sharp knife, make a shallow cut along the underside of each shrimp to straighten the body so it lies flat; leave the tail intact for presentation. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Toast coconut

In a dry skillet over medium heat, add the shredded coconut and toast, stirring constantly, until light golden and fragrant, about 3–4 minutes. Transfer to a plate to cool completely.

Set up breading stations

Place the flour mixed with remaining 1/2 tsp salt and 1/4 tsp pepper in a shallow dish. Beat the 3 eggs in a second shallow bowl. In a third bowl combine panko breadcrumbs and the toasted shredded coconut (mix thoroughly). Optionally add 1/2 cup plain breadcrumbs into the panko-coconut mix for extra adhesion if desired.

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the beaten egg, letting excess drip back into the bowl, and finally press into the panko-coconut mixture to coat well, pressing the coating onto both sides. Place breaded shrimp on a wire rack set over a baking sheet; repeat until all shrimp are breaded.

Heat oil

Pour the neutral frying oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches (roughly 1 L for a medium pot). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading: it should sizzle and turn golden in about 30–45 seconds.

Fry shrimp

Fry the shrimp in batches of 4–6 (do not overcrowd) for 2–3 minutes per side, or until the coating is deep golden and the shrimp are opaque and cooked through. Use a slotted spoon or spider to transfer shrimp to a paper towel–lined tray to drain. Maintain oil temperature between 330–360°F by adjusting heat.

Keep warm

If desired, keep finished shrimp warm in a 200°F (95°C) oven on a baking sheet while you fry remaining batches.

Finish seasoning

When all shrimp are fried, lightly sprinkle with a pinch of salt and serve with lime wedges.

Prepare vegetables

Julienne carrots and zucchini into thin matchsticks about 2–3 inches long. Pat them dry with paper towels to remove excess moisture.

Make tempura batter

In a bowl, whisk together 1 cup flour, 2 tbs cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. Lightly beat 1 egg and combine with 1 cup ice-cold water. Pour the cold liquid into the dry ingredients and stir very briefly with chopsticks or a fork — batter should be slightly lumpy and cold. Do not overmix; small lumps are desirable for a light, crispy tempura.

Heat oil for tempura

Heat the same frying oil (or a separate pot) to 350°F (175°C). Keep oil at a consistent temperature for even frying.

Fry vegetables

Toss a handful of julienned vegetables into the tempura batter to coat lightly, shake off excess, then carefully lower into hot oil. Fry in small batches for 1.5–2.5 minutes until batter is pale golden and crisp. Remove with a spider and transfer to paper towels to drain. Sprinkle with a pinch of salt while hot.

If using store-bought sweet chili sauce, pour into small serving bowls and garnish with chopped cilantro. For a quick homemade version: warm 3/4 cup sweet chili sauce in a small saucepan with 1 tsp lime juice and a pinch of red pepper flakes, then cool slightly and transfer to serving bowl.

Arrange coconut shrimp and tempura vegetables on a large platter or individual plates. Serve immediately with sweet chili sauce on the side and lime wedges. Provide extra napkins—these are best eaten hot and crisp.