Coconut Shrimp Recipe

Prepare shrimp

Rinse and pat shrimp dry with paper towels. If not already done, peel and devein, leaving tails on. Lightly score the underside (small shallow cuts) or insert a toothpick lengthwise from the tail toward the head to keep shrimp straight when frying. Place shrimp in a bowl, sprinkle with 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp lime juice. Toss gently and let sit 10 minutes while you prepare breading and oil.

Set up dredging stations

In one shallow bowl combine the 3 tbsp all-purpose flour and 2 tbsp fine cornmeal (if using). Season lightly with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl whisk together the 2 eggs and 3 tbsp milk until smooth (this is your wet batter). In a third shallow bowl combine 1 cup panko breadcrumbs, 1.5 cups shredded coconut, 1/2 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp cayenne (or omit). Mix thoroughly so coconut and panko are evenly distributed.

Coat shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the flour/cornmeal, shaking off excess; then dip into the egg mixture, letting excess drip back into the bowl; finally press into the panko-coconut mixture so the shrimp are well coated on all sides. Place coated shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp.

Rest before frying

Once all shrimp are coated, refrigerate them on the rack for 10–15 minutes to help the coating adhere and firm up. This reduces breading loss during frying.

Heat oil

Pour 3 cups vegetable oil into a deep skillet or medium Dutch oven to a depth of about 1 to 1.5 inches (enough for shallow frying) or more for deep frying. Heat over medium-high until oil registers 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry shrimp

Fry the coated shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and the shrimp are opaque and firm (internal temperature ~120–135°F). Use a slotted spoon or tongs to turn shrimp halfway through. Time will vary with oil temperature and shrimp size. Remove shrimp to a paper towel–lined plate or wire rack to drain briefly.

Keep warm

If making multiple batches, keep cooked shrimp warm in a 200°F (95°C) oven on a baking sheet in a single layer while you finish frying remaining shrimp.

Prepare sauce

In a small bowl combine 1/2 cup sweet chili sauce with 1 tbsp lime juice and 1 tbsp chopped cilantro. Taste and add 1/2 tsp chopped fresh red chili or 1/4–1/2 tsp red pepper flakes if you want more heat. Stir to combine and transfer to a serving ramekin.

Arrange coconut shrimp on a serving platter, garnish with chopped cilantro and lime wedges. Serve immediately with the sweet chili dipping sauce. Recommend serving with steamed rice or a crisp salad if desired.