Coconut Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat completely dry with paper towels. If not already, remove shells but leave tails on for a handle. Make 3 shallow diagonal slashes across the underside of each shrimp to prevent curling (do not cut through).

Make dredging stations

In a shallow bowl or plate, whisk together the all-purpose flour, 1/2 tsp sea salt (from the flour measurement) and 1/2 tsp black pepper for the dry-dredge. In a second shallow bowl, whisk the 2 eggs with 3 tablespoons milk until smooth. In a third wide shallow bowl, combine panko breadcrumbs, sweetened shredded coconut, desiccated coconut, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne; toss to combine thoroughly.

Season shrimp

Lightly season the shrimp on both sides with the remaining 1/2 tsp fine sea salt and 1/2 tsp black pepper (or kosher salt), and a light dusting of garlic powder if desired. This ensures seasoning under the crust.

Dredge shrimp

Working in batches (6–8 shrimp at a time), lightly coat each shrimp in the flour mixture, shaking off excess. Dip into the egg wash to fully coat, allowing excess to drip back into the bowl. Finally press the shrimp into the coconut-panko mixture, coating thoroughly and pressing gently so large coconut flakes adhere. Set coated shrimp on a wire rack or parchment-lined tray; let rest 5 minutes so coating sets.

Heat oil

Pour oil into a deep 10–12-inch skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2–3 cups). Heat over medium-high heat until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of bread or a pinch of coating—It should sizzle and turn golden in about 30–40 seconds.

Fry shrimp

Fry the shrimp in batches to avoid crowding. Gently lower shrimp into hot oil, tail sticking out, and fry 1.5 to 2 minutes per side until golden brown and coating is crisp (internal shrimp temperature should be 120–135°F). Use a slotted spoon or spider to remove shrimp and transfer to a wire rack or paper towel-lined tray. Keep finished shrimp warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches.

Drain and season

Once all shrimp are cooked, sprinkle lightly with 1/2 tsp kosher salt (or to taste) and chopped cilantro if using. Serve immediately with lime wedges to squeeze over.

While shrimp rest or are cooking, whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon sriracha, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust sweetness, acidity, or heat. Chill briefly if time allows; serve alongside hot coconut shrimp.

Bake instead of fry

Preheat oven to 425°F (220°C). Place coated shrimp on a parchment-lined baking sheet sprayed with nonstick spray. Lightly brush or spray the tops with neutral oil. Bake 10–12 minutes, turning once halfway through, until golden and crisp. Finish under the broiler 1–2 minutes if additional browning is desired. Oven times vary; watch closely so coconut doesn’t burn.