Coconut Shrimp Recipe

Prepare shrimp

Rinse and pat shrimp dry with paper towels. Make a shallow incision along the back and remove the vein if needed, then butterfly each shrimp by cutting almost to the bottom but leaving the tail intact so it will open flat.

Season the shrimp with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp fresh lime juice. Toss gently to coat and let rest 10 minutes while you prepare the batter and sauce. Pat again with paper towel before coating so batter adheres.

Make dry and wet components

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp granulated sugar, 1/2 tsp salt and 1/4 tsp black pepper; whisk to combine. In a separate bowl whisk together 2 large eggs and 3 tbsp full-fat coconut milk until smooth.

Add 1/2 cup cold club soda (or sparkling water) to the egg–coconut milk mixture and stir gently until combined. The batter should be slightly thin but cling to shrimp; if it is too thick add 1–2 tbsp more soda. Keep the batter chilled until ready to use for extra crispness.

Coat shrimp

Place 2 cups fine unsweetened shredded coconut in a wide shallow bowl. Working in batches, lightly dredge each butterflied shrimp in the dry flour mixture (shake off excess), dip into the chilled batter letting excess drip off, then press into the shredded coconut to coat both sides, finishing with a generous coconut layer. Set coated shrimp on a wire rack while you heat oil. Repeat until all shrimp are coated.

Heat oil

Pour about 1.5 to 2 inches of oil into a heavy pot or deep skillet (about 1.5 cups for a small pan). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of batter: it should sizzle and float steadily.

Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, turning once if needed, until golden brown and crisp. Larger shrimp may need up to 3–3.5 minutes. Maintain oil temperature between 325–350°F; reduce heat slightly if it browns too quickly.

Use a slotted spoon or spider to transfer fried shrimp to a paper towel–lined baking sheet or wire rack set over a tray to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

If desired, quickly reheat shredded coconut in a dry skillet over medium heat for 1 minute before finishing to boost toasted aroma, then sprinkle a pinch more on top of finished shrimp.

Serve the coconut shrimp hot with lime wedges and garnish with chopped cilantro or green onions.

Make sauce

In a small bowl combine 1/4 cup pineapple juice, 1/4 cup mayonnaise, 2 tbsp sweetened shredded coconut, 2 tbsp cream of coconut, 1 tsp fresh lime juice, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust: add more lime for brightness, more cream of coconut for sweetness, or a dash more hot sauce for heat.

Chill sauce at least 15 minutes to let flavors meld before serving. Stir again before serving alongside the shrimp.