Set up three shallow bowls: 1) 3 tbs flour seasoned with 1/2 tsp salt and 1/2 tsp pepper, 2) 2 beaten eggs, 3) combine 1.5 cups sweetened shredded coconut with 1/2 cup panko breadcrumbs.

Coat shrimp

Dredge each shrimp first in seasoned flour, shaking off excess, dip into beaten eggs, then press into the coconut-panko mixture to evenly coat. Place on a wire rack and refrigerate 10 minutes to help coating adhere.

Fry

Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry shrimp in batches (do not overcrowd) 2–3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain and keep warm in a 200°F (95°C) oven if needed.

Firecracker Shrimp

Prep shrimp

Pat 16 medium shrimp dry. Toss with 4 tbs cornstarch, 1/2 tsp salt and 1/2 tsp pepper until lightly coated.

Fry shrimp

Heat 3/4 cup canola oil in a skillet over medium-high heat until shimmering. Fry shrimp 1–2 minutes per side until crispy and opaque. Remove to a paper towel‑lined plate.

Make firecracker sauce

Whisk together 1/4 cup mayonnaise, 3 tbs sweet chili sauce, 1 tbs sriracha, 1 tbs honey and 1 tsp rice vinegar in a bowl until smooth. Taste and adjust heat or sweetness.

Toss

While shrimp are still warm, add them to the bowl with sauce and gently toss to coat. Garnish with thinly sliced green onion before serving.

Fried (Classic) Shrimp

Make batter

In a bowl whisk together 3/4 cup flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Gradually whisk in 1/2 cup cold club soda until just combined; it should be a slightly thick, bubbly batter. Do not overmix.

Fry shrimp

Heat 1 cup vegetable oil to 350°F (175°C). Holding shrimp by the tail, dip each of the 12 jumbo shrimp into batter allowing excess to drip off, then carefully lower into oil. Fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and keep warm.

Three Signature Sauces

Mango-Lime Dipping Sauce

In a blender or food processor combine 1/2 cup diced ripe mango, 1 tbs lime juice, 1 tsp honey and 1/4 tsp salt. Blend until smooth. If too thick, thin with 1–2 tbs water. Chill until serving.

Pineapple-Teriyaki Glaze

In a small saucepan combine 1/4 cup pineapple juice, 2 tbs low-sodium soy sauce and 1 tbs brown sugar. Bring to a simmer over medium heat. Stir 1 tsp cornstarch into 1 tbs cold water to make slurry, whisk into simmering sauce and cook 1 minute until glossy and slightly thickened. Remove from heat and cool slightly.

Spicy Remoulade

Whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tbs hot sauce, 1 tsp lemon juice, 1/2 tsp paprika and 1 tbs chopped parsley. Adjust heat or acidity to taste and refrigerate until serving.

Finish & Serve

Arrange coconut shrimp, firecracker shrimp and classic fried shrimp on a large platter or divided serving board. Place each corresponding sauce near its shrimp (mango-lime with coconut; pineapple-teriyaki with classic fried; spicy remoulade with firecracker or as desired). Garnish with lemon wedges and cilantro. Serve immediately while shrimp are hot and sauces chilled or at room temperature.