Coconut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Using a sharp paring knife, make a shallow cut along the back of each shrimp to devein if not already done. Leave the tails on for presentation.

Place the shrimp in a bowl. Add 2 tablespoons lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat and let sit 10 minutes while you set up the breading stations.

Set up three shallow dishes: one for flour, one for the wet coating, and one for the coconut-panko mixture. In the first dish combine 3 tablespoons flour. In the second whisk together 2 eggs, 3 tablespoons milk, and 1/4 teaspoon vanilla until smooth.

In the third dish combine 1 1/2 cups shredded coconut, 1 cup panko breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (if using). Mix thoroughly so the coconut and panko are evenly distributed.

One at a time: dredge each shrimp lightly in the flour, shaking off excess. Dip into the egg-milk mixture, letting excess drip back into the bowl. Press the shrimp into the coconut-panko mixture, turning to coat thoroughly and gently pressing the mixture onto the shrimp so it adheres. Place coated shrimp on a wire rack set over a baking sheet; repeat with remaining shrimp.

For best adhesion, chill the coated shrimp on the rack in the refrigerator for 10–15 minutes; this helps the coating set and reduces falling coconut during frying.

Pour about 1 cup vegetable oil into a 10-inch skillet (or enough to come about 1/2 inch up the side for shallow frying). Heat over medium-high heat until oil reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30–40 seconds.

Working in batches (do not overcrowd the pan), gently place 6–8 shrimp into the hot oil, coated-side down. Fry for 1.5–2 minutes per side, turning once, until coating is golden brown and shrimp are opaque and firm (internal temperature ~120–130°F). Adjust heat as needed so coating browns but does not burn.

Use a slotted spoon or tongs to transfer cooked shrimp to a paper towel–lined plate or wire rack to drain. Keep finished shrimp warm in a low oven (200°F / 95°C) while you cook remaining batches.

While the shrimp fry (or beforehand), prepare the dipping sauce: in a small bowl whisk together 1/2 cup sweet chili sauce, 2 tablespoons mayonnaise, 1 teaspoon lime juice, and 1 tablespoon chopped cilantro if using. Taste and adjust: add more mayo for creaminess, more lime for brightness, or a pinch of salt if needed.

Arrange the coconut shrimp on a platter. Garnish with chopped parsley or cilantro and lime wedges. Serve immediately with the sweet chili mayo dipping sauce.

Leftovers: store cooled shrimp in an airtight container in the fridge up to 1 day. Re-crisp in a 375°F (190°C) oven for 6–8 minutes; avoid microwaving to prevent sogginess.