Coconut Shrimp Recipe

Pat shrimp dry with paper towels. Season lightly with 1 tsp salt and 1 tsp black pepper. Squeeze juice from the lime over the shrimp and toss briefly. Let rest 5 minutes while you prepare breading stations.

Prepare dry mixes

Place the flour in a shallow wide bowl or plate. In a second shallow bowl, whisk together the eggs, whole milk, and 1 tablespoon water until combined. Season the egg wash with 1/4 tsp cayenne and 1/2 tsp paprika. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs and mix thoroughly so the coconut is evenly distributed.

One at a time, dredge each shrimp in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the coconut–panko mixture, coating well and pressing gently so the coating adheres. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated. For best adhesion, refrigerate the coated shrimp on the rack for 10–15 minutes while you heat the oil.

Pour 3 to 4 cups of oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1-1/2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) — if you don't have a thermometer, test by dipping the handle of a wooden spoon: steady bubbles should form around it. Maintain the temperature between 340–360°F during frying.

Fry the shrimp in batches of 4–6, being careful not to crowd the pan. Fry 2–3 minutes per side, turning once, until the coating is golden brown and the shrimp are opaque and just cooked through. Use a slotted spoon or spider to transfer shrimp to a paper-towel-lined baking sheet or a wire rack to drain. If needed, adjust heat so coating browns without burning (lower heat slightly if it browns too fast).

If desired, after each batch you can briefly reheat the oil to bring it back to temperature. Taste one shrimp and season with a pinch of sea salt while still hot. Keep finished shrimp warm in a low oven (200°F / 95°C) on a baking sheet while frying remaining batches.

While oil heats (or during the resting step), whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon rice vinegar, and 1/2 tsp sriracha (if using). Season with 1/4 tsp salt. Stir in 1 tablespoon finely chopped cilantro if desired. Taste and adjust for sweetness, acidity, or heat. Chill until ready to serve.

Arrange fried coconut shrimp on a serving platter. Garnish with cilantro leaves and lime wedges. Serve immediately with the citrus chili dipping sauce on the side.