Coconut Shrimp Recipe

Clean and season

Pat shrimp dry with paper towels. If not already, peel and devein leaving tails on. Lightly score the underside curve so shrimp stay straight when frying. Place shrimp in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper and zest and juice of 1 lime (or lemon). Toss to coat and let rest 5–10 minutes while you set up the breading station.

Arrange three shallow bowls or pie plates: 1) seasoned flour (0.5 cup flour with 0.5 tsp salt and 0.25 tsp pepper) for dredging; 2) egg wash — beat 2 large eggs with 3 tbs milk (or coconut milk) until smooth; 3) coconut mixture — combine 1 cup fine breadcrumbs (or panko), 1.5 cups shredded coconut, 1 tsp confectioners' sugar (optional), and 0.25 tsp cayenne or smoked paprika (optional) and mix well. Place the reserved 1 cup all-purpose flour nearby if you used flour in other steps.

Pat each shrimp again briefly before breading to remove excess moisture so coatings adhere.

Dredge shrimp in the seasoned flour (shake off excess), dip into the egg wash (let excess drip off), then press into the coconut-breadcrumb mixture, coating thoroughly and pressing gently so the coconut adheres. Place breaded shrimp on a wire rack set over a baking sheet; repeat with remaining shrimp. For best results chill the breaded shrimp 10–15 minutes to help the coating set.

Pour oil into a deep skillet or Dutch oven to reach about 2 inches deep (about 3–4 cups). Heat oil over medium-high heat until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a small piece of bread or a bit of the coconut mixture: it should sizzle and brown within ~30 seconds without smoking.

Working in batches (do not overcrowd), gently lower 6–8 shrimp into the hot oil, tails up. Fry until the coating is golden brown and shrimp are opaque and cooked through, about 2–3 minutes per side (total 3–4 minutes depending on size). Turn once if needed with tongs or a slotted spoon. Adjust heat to maintain 320–350°F so coconut browns but doesn't burn.

Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate or a wire rack to drain. Lightly season with a pinch of salt immediately if desired. Repeat with remaining shrimp.

While frying (or beforehand), whisk together 1/2 cup sweet chili sauce, 1 tbsp fresh lime juice, 1 tsp soy sauce, 1/2 tsp minced garlic and 1 tbsp chopped cilantro in a small bowl. Taste and adjust: add more lime for brightness or a touch more soy for saltiness. Keep chilled until serving.

Arrange coconut shrimp on a platter with lime wedges and chopped cilantro or parsley. Serve immediately with the sweet chili-lime dipping sauce. Leftover shrimp are best eaten the same day; reheat briefly in a 375°F (190°C) oven for 5–7 minutes to re-crisp.