Crispy Coconut Shrimp Recipe

Prepare shrimp

Rinse and pat shrimp dry with paper towels. Using a small paring knife, make a shallow cut along the belly to remove the vein if necessary. Leave tails on for presentation.

Place shrimp in a bowl and toss with kosher salt, black pepper, minced garlic, and lime zest. Cover and refrigerate while you prepare breading and pickles (15–20 minutes).

In a small jar or bowl, whisk together rice vinegar, water, sugar, kosher salt, and red pepper flakes until sugar and salt dissolve.

Add thinly sliced cucumber, press down to submerge, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate 1 hour before serving. Drain excess liquid before plating.

In a small bowl, combine lilikoi (passion fruit) pulp, rice vinegar, soy sauce, honey, sliced fresh red chili (or flakes), grated ginger, lime juice, sesame oil, and kosher salt.

Taste and adjust sweetness or heat. If sauce is very tart, add up to 1 tsp more honey. Let sit 10–15 minutes to meld flavors; stir again before serving.

Set up a three-station breading line: 1) flour mixture (combine all-purpose flour and 1/2 tsp kosher salt in a shallow bowl), 2) wet dredge (whisk eggs, milk, and hot sauce in a shallow bowl), 3) dry coating (in a separate bowl, mix cornmeal, shredded coconut, panko, paprika, cayenne, 1/2 tsp kosher salt, and black pepper).

Working in batches, dredge each marinated shrimp first in the flour (shake off excess), then dip into the egg mixture, then press into the coconut-panko mixture to coat thoroughly. Place coated shrimp on a wire rack; let rest 5–10 minutes to help coating adhere.

Pour oil into a wide, heavy skillet or saucepan to a depth of about 1 inch. Heat oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds.

Fry shrimp in small batches (4–6 at a time depending on pan size) to avoid crowding. Cook 2–3 minutes per side, turning once, until golden brown and crispy and internal temperature reaches 120–125°F (shrimp will finish cooking while resting). Use a slotted spoon or tongs to transfer shrimp to a paper towel-lined tray or wire rack to drain.

If needed, keep cooked shrimp warm in a low oven (200°F / 95°C) on a baking sheet while you finish remaining batches.

Taste the lilikoi chili sauce and adjust seasoning. Spoon a small amount of the sauce into serving bowls or drizzle lightly over shrimp just before serving, reserving some for dipping. Arrange pickled cucumbers alongside the shrimp and garnish with cilantro and lime wedges.

Serve immediately while shrimp are hot and crispy. Provide extra lilikoi chili water for dipping and lime wedges for squeezing.