Pat shrimp dry with paper towels. Lightly score the underside to keep them straight if desired. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place the flour in a shallow bowl. Whisk eggs with buttermilk in a second bowl. In a third bowl, combine shredded coconut and panko. Lightly press the coconut mixture so it clings but remains airy.

Bread the shrimp

Dredge each seasoned shrimp in flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the coconut-panko mixture to coat evenly. Place on a wire rack while you heat the oil.

Fry

Heat neutral oil in a deep skillet or saucepan over medium-high heat to 350°F (175°C) or until a pinch of flour sizzles and browns in about 30–45 seconds. Fry shrimp in batches (do not crowd) for 2 to 3 minutes per side, turning once, until golden brown and cooked through. Remove to a paper-towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Black Rice with Carrots & Scallion

Cook rice

Rinse 1 cup black rice under cold water until water runs clearer. Combine rice, 2 cups water, and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer gently for 30–35 minutes until tender and liquid is absorbed. Remove from heat and let stand 10 minutes covered.

Finish rice

Fluff rice with a fork. Meanwhile, melt 1 tbsp butter with 1 tsp sesame oil in a small skillet over medium heat. Add the julienned/diced carrot and the white parts of the scallions; sauté 2–3 minutes until just softened. Stir the carrot/scallion mixture into the fluffed rice, taste and adjust salt if needed. Keep warm.

Mango Lemongrass Sauce

Sauté aromatics

Heat 1 tsp neutral oil in a small saucepan over medium heat. Add the finely chopped white part of the lemongrass and grated ginger; sauté 30–45 seconds until fragrant but not browned.

Simmer sauce

Add diced mango, 2 tbsp rice vinegar, 1.5 tbsp light brown sugar, 1 tbsp lime juice, 1/4 tsp chile flakes (if using), 1/4 tsp salt, and 2 tbsp water. Bring to a gentle simmer and cook 4–5 minutes to soften the mango and meld flavors.

Blend and strain

Remove from heat and let cool slightly. Process the mixture in a blender or with an immersion blender until smooth. Taste and adjust sweetness, acidity, or salt. For a very smooth sauce, pass through a fine-mesh sieve to remove fibrous bits of lemongrass; otherwise leave as-is for texture. Keep warm or chill briefly; sauce can be served warm or room temperature.

Finishing & Plating

Divide the warm black rice among 4 plates (about 1/2 cup cooked rice per serving if making 24 shrimp for 4). Spoon a little mango lemongrass sauce onto each plate and spread or create a pool for the shrimp.

Arrange 6 coconut shrimp on top of each rice portion. Drizzle additional sauce over shrimp if desired. Sprinkle sliced green parts of scallions and cilantro leaves over the top. Add a squeeze of lime and optional toasted coconut flakes for extra crunch and aroma.

Serve immediately so shrimp remain crisp. Provide extra lime wedges and remaining sauce on the side.