Coconut Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on for presentation. Place shrimp in a medium bowl.

Season the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lime juice. Toss to coat evenly. Let marinate briefly for 10 minutes while you prepare the breading station.

Set up three shallow bowls or dishes: 1) flour mixed with a pinch of salt; 2) beaten eggs; 3) panko + shredded coconut + 2 tbsp cornmeal (if using) + 1 tsp salt + 1/2 tsp pepper. Mix bowl 3 thoroughly so coconut and panko are evenly distributed.

Working in batches, dredge each shrimp first in the flour (shake off excess), then dip in the beaten eggs, letting excess drip back into the bowl, then press into the panko-coconut mixture to coat completely. For a thicker crust, repeat the egg and panko-coconut step once.

Place breaded shrimp on a wire rack or sheet pan lined with parchment and refrigerate for 10 minutes to help the coating adhere (optional but recommended).

Pour about 1 cup (or enough) neutral oil into a heavy skillet or sauté pan to create 1/2-inch to 3/4-inch depth. Heat over medium-high until 350°F (175°C) or a small piece of panko sizzles and browns in about 30 seconds. If you don't have a thermometer, test with one piece of breadcrumb.

Fry shrimp in a single layer in batches without crowding — about 6–8 shrimp depending on pan size. Cook 1.5–2 minutes per side until golden brown and cooked through (internal temperature ~120–125°F for shrimp; they will finish cooking after removed). Use tongs to flip gently.

Transfer cooked shrimp to a plate lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining shrimp.

While shrimp fry, whisk together 1/2 cup sweet chili sauce, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp lime zest, and 1 tbsp chopped cilantro (if using). Taste and adjust salt (about 1/4 tsp) or lime for brightness. Chill until ready to serve.

Arrange coconut shrimp on a platter, garnish with chopped cilantro or parsley and lime wedges. Serve immediately with sweet chili-lime dipping sauce.

If desired, squeeze a little fresh lime over the shrimp just before serving for extra brightness.