Crispy Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Using a small knife, make a shallow cut along the underside of each shrimp to straighten them slightly. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Arrange three shallow bowls or rimmed plates: 1) all-purpose flour, 2) beaten eggs mixed with 2 tbs water, 3) panko blended with shredded coconut. In the coconut-panko bowl, stir in the 2 tbs melted butter and 2 tbs neutral oil until evenly moistened (this helps golden color).

Bread the shrimp

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

Prepare for baking

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a lightly oiled wire rack on top (this allows air circulation so the coating crisps). Arrange breaded shrimp on the rack leaving a little space between each. Lightly spray the tops with cooking spray or brush with a little additional oil to promote browning.

Bake

Bake in the preheated oven for 8–10 minutes, then flip shrimp carefully and bake another 4–6 minutes until the coconut-panko coating is golden and shrimp are opaque and register 120–125°F (49–52°C). For extra crispness, broil 1–2 minutes at the end watching closely to avoid burning the coconut.

Rest and serve

Remove shrimp from oven and let rest 2 minutes on the rack. Transfer to a serving platter and serve hot with lime wedges and the tropical Asian dipping sauce. Garnish with sliced green onion if desired.

Combine sauce ingredients: In a small saucepan, combine 1 cup pineapple juice, 2 tbs soy sauce, 1 tbs rice vinegar, 2 tbs honey, 1 tsp grated fresh ginger, 1 tsp minced garlic, and 1 tsp red chili flakes (or 1 tsp sriracha). Stir to combine.

Simmer and thicken: Bring the mixture to a gentle simmer over medium heat. In a small bowl, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Taste and adjust seasoning (add more honey for sweetness, more soy for salt, or more vinegar for brightness).

Finish and cool: Remove from heat and let cool slightly—the sauce will thicken a bit more as it cools. Stir in the thinly sliced green onion. Transfer to a small bowl for serving alongside the shrimp.