Coconut Fried Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. If needed, remove the vein but leave tails on for presentation. Season the shrimp lightly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lime zest; toss to coat evenly and set aside.

Set up a three-station breading line: station 1 — 3 tbsp all-purpose flour; station 2 — beaten egg mixed with 1 cup coconut milk; station 3 — combine 1.5 cups shredded coconut and 1 cup panko breadcrumbs in a shallow dish. If you like extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2–4 minutes until golden, then cool before mixing with panko.

Working in batches to avoid crowding, dredge each seasoned shrimp in flour, shaking off excess. Dip into the coconut milk and egg mixture to coat thoroughly, letting any excess drip back into the bowl.

Press the wet shrimp into the coconut-panko mixture, coating completely and pressing gently so the coconut and panko adhere. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated. Chill the coated shrimp in the refrigerator for 10–15 minutes to help the coating set (optional but recommended).

Pour 2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1" (or use a deep-fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a bit of coating into oil — it should sizzle and brown in about 45–60 seconds.

Fry the shrimp in small batches (4–6 at a time) for 2–3 minutes, turning once, until golden brown and the shrimp are opaque and just cooked through. Do not overcrowd the pan or the oil temperature will drop.

Using a slotted spoon or spider, transfer fried shrimp to a wire rack or paper towel-lined tray to drain. Season immediately with a light pinch of salt and a little lime zest if desired. Keep cooked shrimp warm in a 200°F (95°C) oven on a sheet pan while you finish remaining batches.

While the shrimp fry, make the lime aioli. In a small bowl combine 3 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 minced garlic clove, 1/2 tsp fish sauce (or soy sauce), and 1/2 tsp honey if using. Stir until smooth.

Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If you have a lime leaf, shred it finely and stir 1 leaf into the aioli for a bright, citrusy perfume. Refrigerate until ready to serve; bring to room temperature just before serving for best flavor.

Arrange the coconut fried shrimp on a platter. Serve with small bowls of lime aioli alongside. Garnish with thinly sliced lime leaves, cilantro or microgreens, and lime wedges for squeezing over the shrimp.

Enjoy immediately while the shrimp are hot and crispy. Leftovers can be refrigerated in an airtight container for up to 24 hours and reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp (texture will be best freshly fried).