Coconut Shrimp & Fries Recipe

Prep shrimp

Pat shrimp dry with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp to keep them straight when frying; season both sides lightly with 1/8 tsp salt and a pinch of black pepper.

Set up breading station

Place flour, 1/4 tsp salt and 1/8 tsp pepper in a shallow bowl and mix. In a second bowl, beat the egg. In a third bowl, combine shredded coconut, panko, and 1/2 tsp granulated sugar; mix and spread on a plate for dredging.

Bread the shrimp

One shrimp at a time: dredge in flour to coat lightly, shake off excess, dip into beaten egg, then press into the coconut-panko mixture to adhere a generous coating. Set coated shrimp on a wire rack and let rest 5–10 minutes to help the coating set.

Fry

Heat oil in a 10-inch skillet over medium-high heat to about 350°F (175°C) or until a small piece of bread sizzles and browns in ~20–30 seconds. Add shrimp in a single layer (do not crowd) and fry 1.5–2 minutes per side until golden brown and cooked through. Transfer to a paper-towel–lined plate and keep warm in a 200°F (95°C) oven while finishing remaining shrimp.

Alternative oven method

If baking, preheat oven to 425°F (220°C). Place coated shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake 8–10 minutes, flipping once, until golden and cooked through.

Serve the four coconut shrimp hot with lime wedges if using.

In a small saucepan over medium heat, combine crushed pineapple and 2 tablespoons of the reserved pineapple juice (if available) with the coconut milk and light brown sugar. Stir to combine and bring just to a gentle simmer.

Add rice vinegar, soy sauce, grated ginger and minced garlic. Simmer 2–3 minutes to meld flavors.

Mix cornstarch with cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens to a dip-like consistency. If too thick, add up to 1 tablespoon reserved pineapple juice or water to reach desired texture.

Taste and season with 1/8 tsp salt or more to preference. Remove from heat and let cool slightly; stir in chopped cilantro if using. Keep warm and serve on the side for dipping.

Fry or bake fries

If using frozen fries, follow package instructions: for stovetop shallow frying, heat 1/2 inch oil in a skillet over medium-high, add fries in a single layer and cook until golden and crisp, about 3–5 minutes, turning occasionally. For oven-roasting, toss fries with 1 tablespoon oil, spread in a single layer on a baking sheet and roast at 425°F (220°C) 18–22 minutes, turning once until crisp.

When fries are cooked, drain on paper towels briefly. Season immediately with coarse sea salt (1/2 tsp) and black pepper (1/8 tsp). Keep warm and serve alongside the coconut shrimp.