Butterflied Coconut Shrimp Recipe

Prepare shrimp

Rinse and pat dry 6 large shrimp. Using a sharp knife, butterfly each shrimp by slicing lengthwise through the back (do not cut all the way through) and gently open so they lay flat. Remove the thin vein if present. Pat dry again to remove surface moisture.

Set up breading station

Place 1 tablespoon flour seasoned with 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. In a second bowl whisk 1 large egg with 2 tablespoons whole milk. In a third bowl combine 3/4 cup panko breadcrumbs and 3/4 cup sweetened shredded coconut, mixing thoroughly.

Bread the shrimp

Lightly dredge each butterflied shrimp in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the panko-coconut mixture, coating both sides and the edges; press gently so the coating adheres. Place breaded shrimp on a wire rack while you heat the oil.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or small pot to a depth of approximately 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Fry shrimp

Working in a single layer (do not overcrowd), carefully lower shrimp into the hot oil, coconut-side down first. Fry for 1.5–2 minutes per side until coating is golden brown and shrimp are opaque and cooked through (internal temp ~120–125°F). Turn once with tongs for even color. Total fry time ~3–4 minutes per batch.

Drain

Transfer fried shrimp to a paper towel–lined plate or wire rack set over a baking sheet. Lightly season with a pinch of salt while hot. Keep shrimp warm in a 200°F (95°C) oven if making multiple batches.

In a small bowl combine 1 tablespoon chili-garlic sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1/2 teaspoon soy sauce, and 1 teaspoon fresh lime juice. Whisk until smooth. If the sauce is too thick, add up to 1 teaspoon water to reach desired consistency. Stir in 1/4 teaspoon sesame oil if using. Taste and adjust heat or sweetness to preference.

Arrange 6 coconut shrimp on a platter. Spoon sauce into a small ramekin or bowl and place alongside. Garnish shrimp with thinly sliced scallions and a few cilantro leaves. Serve immediately with lime wedges for squeezing over the shrimp.