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Ingredients
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Coconut Shrimp
Chili-Lime Dipping Sauce
Method
Coconut Shrimp
Prep the shrimp
Pat shrimp dry with paper towels. Using a small paring knife, make a shallow cut along the back of each shrimp to remove any remaining vein and slightly flatten the shrimp so coating adheres. Season both sides lightly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Set up dredging stations
Place the 3/4 cup flour in a shallow wide bowl. In a second bowl, whisk together 2 eggs and 2 tbsp water until smooth. In a third wide bowl, combine 1 cup panko breadcrumbs and 1 cup sweetened shredded coconut, mixing to distribute evenly.
Coat the shrimp
One by one: lightly toss shrimp in flour, shaking off excess; dip into the egg wash, allowing excess to drip back into the bowl; press into the panko-coconut mixture so shrimp are well coated on all sides. Place coated shrimp on a wire rack or tray and repeat with remaining shrimp. If time allows, chill coated shrimp 10 minutes to help coating set.
Heat the oil
Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) — you want roughly 1/4 to 1/2 inch depth, enough for shallow frying. Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns within 15–20 seconds when dropped in. Maintain oil temperature between 325–350°F while frying.
Fry the shrimp
Working in batches (do not crowd the pan), gently place 4–6 shrimp in the hot oil, flat side down. Fry 1.5–2 minutes per side, turning once, until coating is golden brown and shrimp are opaque and cooked through (internal temperature ~120–135°F). Use tongs to transfer shrimp to a paper towel–lined plate or wire rack to drain. Repeat with remaining shrimp.
Finish and serve
If desired, keep cooked shrimp warm in a 200°F oven on a baking sheet while frying remaining batches. Arrange shrimp on a platter with lime wedges. Serve immediately with the chili-lime dipping sauce.
Chili-Lime Dipping Sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 tsp sriracha (if using) until smooth and homogenous.
Stir in 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp lime zest (if using). Taste and adjust: add more honey for sweetness, more lime for brightness, or more sriracha for heat.
Cover and chill the sauce for at least 15 minutes to allow flavors to meld. Bring to room temperature before serving alongside the coconut shrimp.