Coconut Shrimp Recipe

Pat the shrimp dry with paper towels. Lightly score the underside at the bend so they lay flat when fried.

In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp lime juice. Let sit 5–10 minutes while you prepare the breading and sauce.

Set up three shallow bowls: bowl 1 — flour mixed with the 2 tbsp cornstarch (if using); bowl 2 — beaten eggs; bowl 3 — combine panko, shredded coconut and 1/2 tsp fine sea salt and mix thoroughly.

Working in batches, dredge each shrimp first in the flour (shake off excess), then dip into the beaten eggs, letting excess drip off, and press into the coconut-panko mixture until well coated. Place on a wire rack and repeat with remaining shrimp.

Pour vegetable oil into a large skillet to a depth of about 1/4–1/3 inch (roughly 3/4 to 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact.

Fry shrimp in a single layer without crowding—about 2–3 minutes per side—until golden brown and crisp. Turn once using tongs. Adjust heat as needed to prevent burning; aim for a steady sizzle.

Transfer cooked shrimp to a paper towel-lined baking sheet or wire rack set over a sheet tray to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Place diced mango, chili (start with 1 chili; reserve more if you want hotter), 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp lime juice, 2 tbsp water and 1/4 tsp kosher salt into a blender or food processor.

Blend until smooth. Taste and adjust sweetness, acidity or heat by adding more honey, lime juice or chopped chili. If the sauce is too thick, add up to 1–2 tbsp more water to reach a pourable consistency.

For a glossier finish, whisk in 1 tsp neutral oil. Transfer sauce to a serving bowl and refrigerate until ready to serve. The sauce can be made up to 24 hours ahead; bring to room temperature before serving if chilled.

Assemble

Arrange coconut shrimp on a platter. Serve with a small bowl of sweet mango chili sauce. Garnish with cilantro leaves and lime wedges. Squeeze lime over shrimp just before eating if desired.

Serve immediately while shrimp are hot and crispy.