Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If not already done, remove the shell but leave tails on. Lightly score the inner curve of each shrimp to prevent curling (make a shallow cut along the belly).

Season flour

In a shallow bowl or plate combine all-purpose flour, 1/2 tsp salt and 1/2 tsp black pepper. Mix and set aside.

Make egg wash

In a separate bowl, whisk together the 2 large eggs and 3 tablespoons whole milk until smooth.

Prepare crumb mixture

In a third shallow bowl combine panko breadcrumbs and shredded coconut. Add the remaining 1/2 tsp salt and 1/2 tsp black pepper and stir to combine.

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the panko-coconut mixture until well coated. Place breaded shrimp on a wire rack set over a sheet tray. Repeat until all shrimp are breaded.

Heat oil

Pour about 1 to 1 1/4 cups vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in ~30 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 2 to 3 minutes per side, turning once, until golden brown and cooked through (internal temperature ~120–130°F). Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate or a clean wire rack. Lightly season with a pinch of sea salt while hot.

Keep warm

If needed, keep fried shrimp warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches.

Combine 1 cup raspberries and 2 tablespoons granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and sugar dissolves, about 4–6 minutes.

Remove from heat and stir in 1 tablespoon fresh lemon juice. If mixture is too thick, add up to 2 tablespoons cold water to loosen slightly.

Press the raspberry mixture through a fine mesh sieve into a bowl to remove seeds, using the back of a spoon to extract as much purée as possible. Discard seeds. Taste and adjust sugar or lemon as desired. Chill or keep at room temperature until serving.

Place 1 cup ripe mango cubes, 1 tablespoon powdered sugar and 1 teaspoon lime juice in a blender or food processor. Purée until smooth. If the coulis is too thick, add up to 1 tablespoon water to reach a pourable consistency.

Taste and adjust sweetness or lime. Chill briefly if desired; keep refrigerated until plating.

On a serving platter or individual plates, spoon a line or small pools of mango coulis and raspberry melba sauce in alternating patterns. Arrange 6 breaded coconut shrimp per plate over the sauces so they can be dipped.

Garnish with a small handful of microgreens or cilantro, a squeeze of lime, and finish with a light sprinkle of sea salt and freshly ground black pepper to taste.

Serve immediately while shrimp are hot and crispy.