Coconut Shrimp Recipe

Pat shrimp dry with paper towels. If shrimp are slightly wet the breading won’t adhere well.

Season shrimp evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If using, toss shrimp with 1 tablespoon lime juice and let sit 5–10 minutes, then pat dry again.

Set up three shallow bowls or plates: Bowl 1 — flour; Bowl 2 — whisk together eggs and milk until combined; Bowl 3 — combine panko/breadcrumbs, unsweetened shredded coconut, optional sweetened coconut, 0.5 tsp smoked paprika, 0.25 tsp cayenne, and a pinch (about 1/4 tsp) salt.

Dredge and coat

Working with a few shrimp at a time, dredge each shrimp first in flour (shake off excess), then dip in the egg wash, letting excess drip off, then press into the coconut-breadcrumb mixture, coating thoroughly and pressing to adhere. Place breaded shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.

Chill the breaded shrimp on the rack for 15–20 minutes. Chilling helps the coating set and reduces falling off during frying.

Pour 2 cups neutral oil into a heavy 10–12 inch skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one piece of bread: it should brown in about 60 seconds.

Working in batches (do not overcrowd), carefully add 6–8 shrimp to the hot oil, breaded side down. Fry 1.5–2 minutes per side, turning once, until golden brown and the shrimp are opaque and firm. Smaller or thinner shrimp may cook faster—adjust time so shrimp internal temperature reaches 120–125°F and they are just cooked through.

Using a slotted spoon or tongs, transfer fried shrimp to a wire rack or paper towel–lined baking sheet to drain. Sprinkle lightly with salt while still hot. Repeat with remaining shrimp and let oil return to temperature between batches.

While shrimp fry, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon lime juice, chopped cilantro and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning or sweetness as desired. Chill until ready to serve.

Arrange coconut shrimp on a platter, garnish with lime wedges and chopped cilantro. Serve immediately with the sweet chili mayo dipping sauce on the side.