Coastal Coconut Shrimp Recipe

Prepare shrimp

Pat the 6 jumbo shrimp dry with paper towels. Make three shallow diagonal slashes on the underside of each shrimp to help them lay straight when fried. Lightly season both sides with 1/2 teaspoon of kosher salt and a pinch of black pepper.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon baking powder with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a separate small bowl combine 1 beaten egg with 3/4 cup cold sparkling water. Pour the wet mixture into the dry ingredients and whisk briefly until just combined — a few small lumps are fine. Keep batter cold in the refrigerator until ready to use.

Prepare coconut-panko mix

In a shallow bowl combine 1 cup sweetened shredded coconut, 3/4 cup panko breadcrumbs and 1 teaspoon finely grated lime zest. Toss to create an even coating mixture. Spread the mixture on a plate for easy dredging.

Heat oil

Pour about 1 cup vegetable oil into a medium skillet (or use a deep fryer) to reach a depth of about 1/2 inch to 1 inch. Heat oil over medium-high heat until it reaches 350°F (175°C) or a drop of batter sizzles and browns in about 30 seconds.

Batter and coat shrimp

Working one at a time, hold each shrimp by the tail, dip into the chilled batter allowing excess to drip off, then immediately press the battered shrimp into the coconut-panko mixture, coating thoroughly and lightly pressing the coconut into the batter to adhere. Place coated shrimp on a wire rack and let rest 3–5 minutes to set.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 2–3 shrimp at a time in hot oil until golden brown and crisp, about 2 to 2 1/2 minutes per side. Turn once with tongs for even color. Internal shrimp temperature should reach 120–130°F; shrimp will be opaque and firm. Remove to a paper towel-lined plate or wire rack to drain and keep warm in a low oven (200°F/95°C) if needed.

While the first batch fries, combine the mango and sauce ingredients. In a small bowl stir together 3/4 cup finely diced ripe mango, 1/4 cup seedless orange marmalade, 1 tablespoon prepared horseradish, 1 teaspoon fresh lime juice, and 1 teaspoon honey until smooth. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add a little more honey if too sharp or an extra 1/2 teaspoon horseradish if you prefer more heat. Chill briefly if time allows to let flavors meld.

Plate 3 battered coconut shrimp per appetizer or all 6 on a shared plate. Spoon about 1 tablespoon of the mango horseradish marmalade per shrimp onto the plate or serve the marmalade in a small ramekin for dipping.

Garnish with 1/4 cup fresh cilantro leaves and scatter 1/2 cup microgreens if using. Serve with lime wedges for squeezing over the shrimp.

Serve immediately while shrimp are hot and crisp.