Coconut Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat very dry with paper towels. If shrimp are larger than 16/20, score the underside lightly so they remain straight when frying.

Set up breading stations

In a shallow bowl, whisk together flour, kosher salt, and black pepper. In a second bowl, whisk eggs with milk until combined. In a third wide bowl, stir together shredded coconut, panko breadcrumbs and paprika until evenly mixed.

Coat shrimp

Working in batches to avoid crowding, dredge each shrimp in the seasoned flour, shake off excess, dip into the egg mixture, then press firmly into the coconut-panko mixture to fully coat. Place coated shrimp on a baking sheet lined with parchment. Repeat with remaining shrimp. For best adhesion, refrigerate coated shrimp for 10–15 minutes before frying.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) measured with a thermometer. If you don't have a thermometer, test by dropping one small piece of bread— it should brown in about 45 seconds.

Fry shrimp

Fry shrimp in small batches (4–6 at a time depending on pan size) for 2 to 2 1/2 minutes per side, or until coating is golden brown and shrimp are opaque. Do not overcrowd the pan or oil temperature will drop. Turn with tongs or a slotted spoon for even browning.

Drain and keep warm

Using a slotted spoon, transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining shrimp.

Combine and adjust

In a small bowl whisk together honey, lime juice, soy sauce, rice vinegar, grated ginger, and red pepper flakes until smooth. Taste and adjust: if sauce is too thick, whisk in up to 1 tablespoon water to reach desired drizzling consistency; if too sweet, add a little more lime juice or a pinch of salt.

Transfer sauce to a serving bowl and keep at room temperature. Warm slightly (in microwave for 10–12 seconds) if you prefer a warm glaze.

Arrange coconut shrimp on a platter. Sprinkle with chopped cilantro leaves and serve with lime wedges on the side. Serve immediately with the honey dipping sauce for best texture.