Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If tails are very long, trim slightly but leave tail for presentation. Lightly score the underside of each shrimp with a shallow slit to help them stay straight when cooked.

Season flour

In a shallow bowl or plate, whisk together the all-purpose flour, cornmeal or panko (if using), 0.5 tsp salt, 0.5 tsp black pepper, garlic powder, and paprika until evenly combined.

Make egg wash

In a second shallow bowl, beat the 2 eggs with 3 tablespoons cold water or coconut milk until smooth.

Prepare coconut

In a third shallow bowl or rimmed plate, combine the shredded coconut and the optional 0.5 cup sweetened coconut (if using). Spread it evenly so shrimp can be pressed into it.

Dredge shrimp (1st coat)

Working in batches of 6–8 shrimp, lightly dredge each shrimp in the seasoned flour, shaking off excess. This dry layer helps the egg adhere.

Egg wash (2nd coat)

Dip the floured shrimp into the egg wash, letting excess drip back into the bowl.

Coconut coat (final coat)

Press the egg-wet shrimp into the shredded coconut, covering all sides. For extra adhesion, press some coconut onto the tail end too. Place coated shrimp on a wire rack set over a baking sheet and refrigerate uncovered for 10–15 minutes to help the coating set (reduces loss during frying).

Heat oil

Choose a heavy-bottomed skillet or deep pan with at least 2–3 inches of oil depth. Pour in about 2–3 cups oil (enough to shallow-deep fry) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns in ~30 seconds, it's ready.

Fry shrimp

Fry shrimp in batches so they do not touch. Carefully add 6–8 shrimp to the hot oil, coconut-side first. Fry 1.5–2 minutes per side, turning once, until golden brown and crispy and shrimp are opaque and reach an internal temperature of 120–130°F (shrimp cook quickly). If coconut browns too fast, reduce heat slightly. Use a slotted spoon or spider to transfer cooked shrimp to a paper towel-lined tray or wire rack.

Finish

After frying remaining shrimp, let them rest 1–2 minutes. Taste one and sprinkle a light pinch of salt if desired.

Combine 1/2 cup store-bought sweet chili sauce with 1 tablespoon fresh lime juice and 1 tablespoon chopped cilantro (if using) in a small bowl. Stir to combine and taste; adjust lime or cilantro to preference.

Arrange coconut shrimp on a warm serving platter with lime wedges and cilantro sprigs. Serve immediately with the sweet chili dipping sauce on the side so shrimp remain crisp.