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Ingredients
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Shrimp
Breading station
Dipping sauce
Frying
Finish / garnish
Method
Shrimp
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Leave the tail on for presentation. Place the shrimp in a bowl and season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp lime juice. Toss to coat and let rest 10 minutes while you prepare the breading and oil.
Breading station
- 2
Set up three stations
Arrange three shallow bowls or wide plates: 1) flour mixed with 1/4 cup cornmeal (if using) and 1/2 tsp garlic powder and 1 tsp paprika; 2) beaten eggs mixed with 2 tbsp water or coconut milk; 3) shredded unsweetened coconut combined with 1/2 cup panko breadcrumbs (if using) and a pinch of salt and remaining 1/2 tsp paprika. Mix each bowl so ingredients are evenly distributed.
- 3
Bread the shrimp
Working in batches of 6–8 to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press firmly into the coconut mixture so the coconut adheres well. Place breaded shrimp on a wire rack or parchment-lined tray; allow 5–10 minutes for the coating to set before frying (this helps prevent the coating from falling off).
Frying
- 4
Heat oil
Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven, deep enough to submerge the shrimp (about 2–3 inches). Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.
- 5
Fry shrimp
Carefully add 6–8 breaded shrimp to the hot oil, avoiding overcrowding (crowding lowers oil temperature). Fry for 2 to 3 minutes, turning once, until the coating is golden brown and shrimp are opaque and firm to the touch. Use a slotted spoon or spider to transfer shrimp to a paper towel-lined tray to drain. Maintain oil temperature between 340–360°F (170–180°C) — adjust heat as needed. Continue in batches until all shrimp are cooked.
- 6
Optional oven finish
If the coconut browns too quickly but shrimp are not fully cooked, transfer the fried shrimp to a 350°F (175°C) oven for 2–4 minutes to finish cooking through.
Dipping sauce
- 7
Make sauce
While shrimp fry, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tbsp lime juice, 1/2 tsp lime zest (if using), 1/4 tsp hot sauce (optional) and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning — add more sweet chili for sweetness, lime for brightness, or hot sauce for heat. Chill briefly if desired.
Finish / garnish
- 8
Serve
Arrange the drained coconut shrimp on a platter, garnish with chopped cilantro or parsley and lime wedges. Serve immediately with the dipping sauce on the side. Leftover shrimp are best crisped in a 375°F (190°C) oven for 5–7 minutes before serving.