Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Leave tails on for handle if desired. Make 3 shallow diagonal slits on the underside of each shrimp (optional) to help them lay flat when frying.

Season flour

In a shallow dish, whisk together the all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and garlic powder. This is the dry dredge.

Make egg wash

In a second shallow bowl, whisk the eggs with 2 tablespoons water until smooth.

Prepare coating

In a third shallow dish, combine panko breadcrumbs, shredded coconut, cornmeal (if using), 0.5 teaspoon salt and remaining 0.25 teaspoon black pepper. Mix well so coconut is evenly distributed.

Coat shrimp (breading station)

Working with one shrimp at a time: lightly dredge shrimp in seasoned flour, shaking off excess; dip into egg wash, letting excess drip; press into panko-coconut mixture, coating well and pressing to adhere. Place breaded shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp. For best adhesion chill the breaded shrimp on the rack for 10–15 minutes before frying.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should sizzle and brown steadily without smoking.

Fry shrimp

Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side until golden brown and cooked through. Use a slotted spoon or tongs to turn shrimp gently. Adjust heat to maintain 325–350°F (160–175°C).

Drain and keep warm

Transfer fried shrimp to a paper towel–lined baking sheet or a wire rack to drain. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.

Finish

Arrange coconut shrimp on a platter with lime wedges for squeezing over before serving.

Combine apricot preserves, rice vinegar, soy sauce, sriracha, lime juice, grated ginger (if using), and 1 tablespoon water in a small saucepan or microwave-safe bowl.

Heat gently: if using a saucepan, warm over low heat, stirring, until preserves soften and sauce is smooth and slightly thickened (about 3–5 minutes). If using microwave, heat in 20–30 second bursts, stirring between, until the jam melts and the mixture is homogenous.

Taste and adjust: add a pinch of salt if needed, more lime juice for brightness, or more sriracha for heat. If sauce is too thick, thin with additional water or lime juice, 1 teaspoon at a time, to reach desired dipping consistency.

Transfer sauce to a small serving bowl and serve warm or at room temperature alongside the coconut shrimp.