Coconut Shrimp Recipe
Six coconut encrusted shrimp served with teriyaki glaze.
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Ingredients
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Shrimp & Coating
Teriyaki Glaze
For Frying & Finishing
Method
Shrimp & Coating
- 1
Prepare shrimp
Rinse and pat the 6 large shrimp dry with paper towel. Leave tails on for presentation. If shrimp are slightly thick, make a shallow lengthwise slit on the underside to help them stay straight when cooking.
- 2
Season flour
In a shallow bowl, combine 3 tbs all-purpose flour with 1/2 tsp black pepper and 1/2 tsp of the salt (reserve the rest of the salt for final seasoning). Stir to mix.
- 3
Beat eggs
Crack 2 eggs into a second shallow bowl and beat until uniform for the egg wash.
- 4
Mix coconut breadcrumbs
In a third shallow bowl, combine 3 tbs panko, 3 tbs shredded coconut, and 1 tbs fine cornmeal (if using). Add the remaining 1/2 tsp salt and mix so the coconut and panko are evenly seasoned.
- 5
Dredge shrimp
Working one shrimp at a time: lightly coat in the seasoned flour, shake off excess, dip into the beaten eggs until fully coated, then press into the panko-coconut mixture so the coating adheres well. Place coated shrimp on a wire rack. Repeat for all shrimp.
- 6
Rest before frying
Let the coated shrimp rest on the rack for 5–10 minutes to help the coating set and reduce loss during frying.
Teriyaki Glaze
- 7
Combine glaze ingredients
In a small saucepan, combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1.5 tbs brown sugar, 1/2 tsp grated fresh ginger, and 1/2 tsp minced garlic. Stir to combine.
- 8
Simmer and thicken
Place the saucepan over medium-low heat and bring just to a gentle simmer, stirring so the sugar dissolves. Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry, then slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the glaze is glossy and slightly thickened. Remove from heat and keep warm. Taste and adjust: add a pinch more sugar for sweetness or 1/2 tsp extra soy for saltiness if needed.
Frying & Finishing
- 9
Heat oil
Pour approximately 1 cup neutral oil into a 10–12 inch skillet to create a shallow frying depth (about 1/4 to 1/2 inch). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of panko sizzles and browns in about 30 seconds. If you don't have a thermometer, maintain a steady medium-high heat and test with a breadcrumb as described.
- 10
Fry shrimp
Fry the coated shrimp in a single layer, working in one or two batches so they are not crowded. Cook 1.5–2 minutes per side until the coating is golden brown and the shrimp are opaque and firm (internal temp ~120–125°F). Use tongs to turn gently to avoid knocking off the coating. Total fry time should be about 3–4 minutes per shrimp depending on size and oil temperature.
- 11
Drain
Transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain excess oil for 1–2 minutes. Lightly season with any remaining pinch of salt while hot if desired.
- 12
Glaze (optional application)
There are two ways to serve with the teriyaki glaze: 1) Lightly brush the warm glaze over the fried shrimp just before plating for a glossy finish. 2) Serve the glaze on the side as a dipping sauce. If brushing, do this quickly so the coating remains crisp—only a light brush is needed.
- 13
Plate and garnish
Arrange the six coconut shrimp on a serving plate. Garnish with chopped cilantro and lime wedges. Serve immediately with the teriyaki glaze (brushed or in a small dipping bowl).