Coconut Shrimp App Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If desired, leave tails on for presentation; butterfly the shrimp by slicing lengthwise partway through the back (do not cut all the way) to help them lay flat while frying. Lightly score the underside to prevent curling.

Set up breading stations

Place flour, cornstarch, baking powder, salt and pepper in a shallow bowl and whisk to combine. In a second shallow bowl beat the eggs. In a third shallow bowl combine shredded coconut and panko (if using). Keep sparkling water chilled and nearby.

Make batter

Add the ice-cold sparkling water to the flour mixture and whisk briefly until a slightly lumpy, thick batter forms. Add beaten eggs and fold gently just until combined — the batter should be thin enough to coat the shrimp but not runny. If it becomes too thick add an additional teaspoon or two of cold water.

Coat shrimp

Working in batches of 6–8 shrimp, dredge each shrimp briefly in plain flour (optional for better adhesion), dip into the batter to coat evenly, then press both sides into the shredded coconut (and panko) mixture so the coconut adheres well. Place coated shrimp on a tray and let rest for 5 minutes to help set.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2"–3" (5–7 cm). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float up steadily without browning instantly.

Fry shrimp

Fry shrimp in batches, avoiding overcrowding, for 2–3 minutes per side or until golden brown and cooked through. Turn once if needed. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep cooked shrimp warm in a low oven (200°F/95°C) while frying remaining batches.

Finish and serve

Serve the coconut shrimp hot with lime wedges and the orange-ginger sauce. Garnish with sliced scallions or extra lime zest if desired.

Combine ingredients

In a small saucepan combine fresh orange juice, rice vinegar, soy sauce, grated ginger, honey, sesame oil and red pepper flakes (if using). Stir to combine.

Thicken

Bring the sauce to a gentle simmer over medium-low heat. In a small bowl whisk the cornstarch with 1 tablespoon of water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook for 1–2 minutes until slightly thickened — it should coat the back of a spoon.

Adjust and cool

Taste and adjust seasoning: more honey for sweetness, more vinegar for tang, or a pinch of salt if needed. Remove from heat and let cool slightly; the sauce will thicken a bit more as it cools. Stir in sliced scallion before serving or sprinkle scallion on top as a garnish.