Coconut Shrimp Recipe
Fried Coconut Shrimp with a side of Sweet Chipotle Sauce
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Ingredients
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Coconut Shrimp
Sweet Chipotle Sauce
Method
Coconut Shrimp
- 1
Prep shrimp
Pat shrimp dry with paper towels. If not already done, peel and devein, leaving tails on. Make a shallow cut along the belly to straighten shrimp so they lay flat when frying.
- 2
Set up dredging station
In three shallow bowls or wide containers: Bowl 1 — combine all-purpose flour, cornmeal (if using), 0.5 tsp salt, 0.5 tsp pepper, and 0.25 tsp paprika. Bowl 2 — whisk eggs with buttermilk (or milk) until smooth. Bowl 3 — mix shredded coconut with panko breadcrumbs, 0.5 tsp salt, 0.5 tsp pepper, 0.25 tsp garlic powder and 0.25 tsp paprika.
- 3
Coat shrimp
Working in batches to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg mixture; then press firmly into the coconut–panko mixture until well coated. Place coated shrimp on a baking sheet and refrigerate for 10–15 minutes to help coating adhere (optional but recommended).
- 4
Heat oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly enough to cover the shrimp halfway). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 35–45 seconds. Maintain temperature between 330–360°F (165–180°C) during frying.
- 5
Fry shrimp
Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, turning once, until golden brown and internal shrimp temperature reaches 120–130°F and they are opaque. Adjust heat as needed so coating browns evenly without burning. Transfer cooked shrimp to a paper towel–lined tray and keep warm in a low oven (200°F/95°C) while frying remaining shrimp.
- 6
Finish & serve
If desired, squeeze lime over shrimp just before serving. Arrange on a platter with lime wedges and the Sweet Chipotle Sauce on the side.
Sweet Chipotle Sauce
- 7
Make sauce
In a small bowl, whisk together mayonnaise, honey, minced chipotle, adobo sauce, lime juice, apple cider vinegar, salt, and pepper until smooth and fully combined. Taste and adjust heat/sweetness: add more chipotle or adobo for spice, or more honey for sweetness. If sauce is too thick, thin with 1 teaspoon water at a time to reach desired consistency.
- 8
Chill briefly
Refrigerate the sauce for at least 15 minutes to let flavors meld. Serve chilled or at room temperature alongside the hot coconut shrimp.