Coconut Shrimp Recipe

Clean and season

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Remove any remaining veins if necessary and leave tails intact for presentation. In a bowl, toss shrimp with kosher salt, black pepper, and lime juice. Let sit 5–10 minutes while you set up the breading stations.

Prepare flour station

Place the all-purpose flour in a shallow bowl or plate. This is station one.

Prepare egg wash

In a second shallow bowl, whisk together the eggs and whole milk until combined and lightly frothy. This is station two.

Prepare coconut-panko mix

In a third shallow bowl or rimmed baking sheet, combine panko breadcrumbs, sweetened shredded coconut and unsweetened shredded coconut (if using), smoked paprika, cayenne (if using), and granulated sugar (only if coconut is unsweetened). Mix thoroughly so spices and coconut are evenly distributed.

Bread the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press the shrimp into the coconut-panko mixture, coating thoroughly and pressing gently so the coating adheres, especially around the body. Place breaded shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp.

Heat oil

Pour oil into a deep saucepan or Dutch oven to a depth of about 2 inches (roughly 1 liter recommended). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one piece of bread or a small bit of coating—oil should sizzle steadily but not smoke.

Fry shrimp

Carefully lower 4–6 breaded shrimp into the hot oil without crowding. Fry for 2 to 3 minutes, turning once, until shrimp are golden brown and cooked through (internal temperature ~120–125°F; shrimp will be opaque and firm). Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep finished shrimp warm in a 200°F (95°C) oven while you fry remaining batches.

Finish

If desired, lightly brush finished shrimp with a teaspoon of neutral oil to restore shine and prevent coconut from drying. Let rest 1–2 minutes before serving so coating sets.

Make sauce

In a small bowl, whisk together sweet chili sauce, lime juice, soy sauce, minced cilantro, grated ginger, and red pepper flakes (if using). Taste and adjust acidity or salt: add more lime for brightness or more soy for saltiness. Refrigerate until ready to serve; sauce can be made up to 24 hours ahead and chilled.

Arrange coconut shrimp on a platter with lime wedges and sprinkle with chopped cilantro. Serve immediately with the sweet chili-lime dipping sauce on the side.