Coconut Shrimp Recipe

Prep shrimp

Rinse shrimp and pat very dry with paper towels. Leave tails on for presentation. Lightly butterfly if desired (make a shallow slit along the back) to help coating adhere.

Place dried shrimp in a bowl. Season with kosher salt, black pepper, and five-spice powder. Toss to coat evenly.

Whisk egg whites lightly with fish sauce until slightly frothy. Transfer shrimp to the egg-white mixture and toss until each shrimp is coated. Let sit 5 minutes while you prepare breading.

In a shallow bowl or rimmed plate combine flour, cornstarch and baking powder. Whisk to combine.

In a separate shallow bowl combine shredded coconut, panko breadcrumbs, granulated sugar and sea salt. Mix so coconut and panko are evenly distributed.

Working in batches, dredge each egg-coated shrimp first in the flour mixture (shake off excess), then return to the egg-white bowl briefly if needed, and press firmly into the coconut-panko mixture to adhere a generous coating on all sides. Place breaded shrimp on a wire rack and let rest 5 minutes to help coating set.

Pour neutral oil into a medium heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches (about 1 cup will usually suffice for a 10-inch skillet). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of breading — it should sizzle and brown within 30–45 seconds.

Fry shrimp in a single layer in batches (do not overcrowd). Cook 1.5–2 minutes per side, turning once, until golden brown and crisp and shrimp are opaque. Adjust heat as needed to maintain oil temperature near 325–350°F.

Using a slotted spoon or tongs, transfer cooked shrimp to a paper towel–lined baking sheet or wire rack. Keep warm in a 200°F (95°C) oven while frying remaining shrimp.

In a small bowl combine Thai sweet chili sauce, lime juice, soy sauce, chopped cilantro and red chili flakes if using. Stir to combine and taste; adjust lime or soy sauce to balance sweet/tangy/salty.

Transfer sauce to a serving bowl and refrigerate briefly if you prefer it chilled. Bring to room temperature before serving if kept cold.

Arrange warm coconut shrimp on a platter. Garnish with cilantro sprigs and lime wedges. Serve immediately with the Thai sweet chili dipping sauce on the side.

Optional: squeeze fresh lime over shrimp just before eating for added brightness.