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Coconut Shrimp Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Coconut Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 24 each large shrimp (peeled, deveined, tails on); 1 cups all-purpose flour; 2 each large eggs; 1 cups milk; 1.5 cups unsweetened shredded coconut; 1 cups panko breadcrumbs; 0.25 cups fine cornmeal (optional, for extra crunch); 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 cups mayonnaise; 0.25 cups sweet chili sauce; 1 tbs fresh lime juice; 1 tsp honey; 0.5 tsp sriracha (optional, for heat); 0.125 tsp salt; 4 cups vegetable oil (for deep frying); 2 tbs fresh cilantro or parsley (optional, chopped); 6 each lime wedges (for serving)

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time45m

Serves4

Make Coconut Shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter & Coating

24 each large shrimp (peeled, deveined, tails on)

1 cups 00 bread flour

2 each Large eggs

1 cups Milk

1 1/2 cups unsweetened shredded coconut

1 cups Panko breadcrumbs

1/4 cups fine cornmeal (optional, for extra crunch)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

Dipping Sauce

1/2 cups Mayonnaise

1/4 cups sweet chili sauce

1 tbs Fresh lime juice

1 tsp Honey

1/2 tsp sriracha (optional, for heat)

1/8 tsp Celtic sea salt

Frying & Finish

4 cups vegetable oil (for deep frying)

2 tbs fresh cilantro or parsley (optional, chopped)

6 each Lime wedges (for serving)

Method

Batter & Coating

Prep the shrimp

Rinse shrimp and pat thoroughly dry with paper towels. Leave tails on for presentation and to use as a handle. If shrimp are large and thick, butterfly them slightly (cut shallowly along the back) so they lay flatter and cook evenly.

Season flour

In a shallow bowl or wide plate, combine the all-purpose flour, 1 teaspoon of the salt, black pepper, paprika, and garlic powder. Stir to combine. This seasoned flour will be the first dredge.

Make egg wash

In a medium bowl whisk the eggs and milk until smooth. Add the remaining 0.5 teaspoon salt and whisk briefly. This is the wet batter for adhesion.

Mix coconut-panko coating

On a separate wide plate combine the shredded coconut, panko breadcrumbs, and cornmeal (if using). Gently break up any large coconut clumps so the mixture is even. Set nearby.

Coat the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press the shrimp into the coconut-panko mixture, coating thoroughly and pressing the coating onto the shrimp so it adheres. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated. If coating ahead, refrigerate briefly (10–15 minutes) to help set the coating.

Frying & Finish

Heat oil

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1.5–2 inches (enough to cover most of each shrimp). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and turn golden in about 30–40 seconds.

Fry shrimp

Fry the shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, or until the coating is golden brown and shrimp are cooked through (opaque and firm). Use a slotted spoon or spider to turn and remove shrimp. Drain on a wire rack set over a baking sheet or on paper towels. If necessary, keep cooked shrimp warm on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Serve

Sprinkle chopped cilantro or parsley over the cooked shrimp if using. Serve immediately with lime wedges and the dipping sauce on the side.

Dipping Sauce

Whisk the mayonnaise, sweet chili sauce, lime juice, honey, sriracha (if using), and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust: add more lime for brightness, more honey for sweetness, or more sriracha for heat. Chill until ready to serve. The sauce can be made up to a day ahead and refrigerated.