Coconut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Using a small paring knife, make a shallow cut along the underside of each shrimp where it flexes (this helps shrimp stay straight while cooking). Season both sides lightly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place the 3/4 cup flour in a shallow bowl. In a second bowl, whisk together the 2 eggs and 2 tbsp water until blended. In a third bowl, combine 1 cup panko and 1 cup shredded coconut, mixing evenly.

Bread the shrimp

Working in batches, dredge each shrimp first in the flour (shake off excess), then dip into the egg wash, letting excess drip off, then press into the coconut-panko mixture making sure each shrimp is fully coated and the coconut adheres. Place coated shrimp on a wire rack or baking sheet. If time allows, refrigerate coated shrimp 10–15 minutes to help the coating set.

Heat oil

In a large heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1/2 inch depth (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a cube of bread browns in ~60 seconds.

Fry shrimp

Fry shrimp in batches so they aren’t crowded — about 3–4 minutes per batch. Cook 1–1.5 minutes per side until golden brown and coconut is toasted. Use a slotted spoon or spider to transfer cooked shrimp to a paper towel–lined tray to drain. Repeat with remaining shrimp, letting oil return to temperature between batches.

Finish

Season the fried shrimp immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) on a wire rack while you finish the salsa and butter.

Peel and dice the ripe mango into approximately 1/3-inch cubes (about 1 cup). Dice the red bell pepper to similar size (about 1/2 cup). Finely chop red onion to yield about 1/4 cup. Halve, seed, and finely mince the jalapeño (use all seeds for more heat). Combine mango, bell pepper, red onion, jalapeño, and 2 tbsp chopped cilantro in a bowl.

Add 1 tbsp fresh lime juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently to combine. Taste and adjust seasoning—add more lime or salt if needed. Let sit at room temperature for 10 minutes for flavors to meld, or refrigerate up to 1 hour.

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Once melted, whisk in 3 tbsp sweet Thai chili sauce until smooth. Add 1 tsp lime juice, 1/2 tsp fish sauce (optional) and 1/2 tsp lime zest (optional) and stir to combine. Keep warm and transfer to a small serving bowl or drizzle warmer for service.

Arrange warm coconut shrimp on a platter. Serve with a bowl of mango salsa and the sweet Thai chili butter on the side for dipping. For garnish, sprinkle remaining chopped cilantro over the shrimp and add lime wedges if desired.