Coconut Fried Shrimp Recipe

Prep the shrimp

Rinse the shrimp under cold water and pat thoroughly dry with paper towels. If shrimp are large, make a shallow cut on the underside to help them lie flat when frying.

Place the shrimp in a bowl or zip-top bag. Add buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and optional hot sauce. Stir or seal and toss to coat. Refrigerate and marinate for 20–30 minutes (up to 1 hour).

Make dry mix and egg wash

In a shallow bowl or wide plate combine flour, cornstarch, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a second shallow bowl whisk the egg with 2 tbsp cold water until smooth. In a third shallow bowl combine panko and shredded coconut; mix so the coconut is evenly distributed.

Set up a three-station breading line: seasoned flour, egg wash, and panko-coconut. Remove shrimp from marinade one at a time, letting excess buttermilk drip off (do not blot completely).

Dredge each shrimp lightly in the flour mixture, shaking off excess. Dip into the egg wash, then press into the panko-coconut mixture so shredded coconut and panko adhere well. Place coated shrimp on a wire rack for 10 minutes to set — this helps the coating stick during frying.

Heat oil

Pour 2 cups of oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small piece of bread: it should brown in about 60 seconds.

Fry the shrimp in batches (do not overcrowd). Gently place 4–6 shrimp into the hot oil and fry until golden brown and crisp, about 2–3 minutes per side depending on size. Use a slotted spoon or spider to turn shrimp once and remove when coating is evenly golden.

Transfer fried shrimp to a paper-towel-lined plate or wire rack to drain. Lightly season with a pinch of salt while still hot. Repeat with remaining shrimp and allow oil to return to temperature between batches.

Serve immediately with lime wedges and optional chopped cilantro. Squeeze lime over shrimp just before eating to brighten the flavor.

While shrimp marinate or rest after breading, whisk together mayonnaise, sweet chili sauce, lime juice, honey and 1/4 tsp salt in a small bowl until smooth. Taste and adjust sweetness or acidity. Chill until ready to serve.