Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If tails are very long, trim slightly but leave enough for a handle. Season shrimp lightly with 1/2 tsp salt and 1/2 tsp pepper; set aside.

Set up breading station

Place the flour mixed with remaining 1/2 tsp salt and remaining 1/2 tsp pepper in a shallow bowl. In a second bowl whisk eggs until smooth. In a third shallow bowl combine shredded coconut and panko breadcrumbs, pressing them together briefly so mixture adheres well.

Coat shrimp

Dredge each shrimp first in flour, shaking off excess, then dip into beaten eggs, letting excess drip back into bowl. Press shrimp into coconut-panko mixture, coating thoroughly and pressing gently so coconut adheres. Place on a wire rack set over a baking sheet; repeat with all shrimp.

Heat oil

In a large heavy skillet or Dutch oven, pour oil to a depth of about 1" (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of bread or breadcrumb — it should sizzle and turn golden in about 30–45 seconds.

Fry shrimp

Fry shrimp in batches of 4–6 to avoid crowding. Cook each batch 1.5–2 minutes per side until golden brown and coconut is toasted, flipping once with tongs. Do not overcook — shrimp should be opaque and just firm (internal temp 120–130°F). Transfer cooked shrimp to a paper-towel-lined plate or wire rack and keep warm in a 200°F oven while remaining batches fry.

Finish

When all shrimp are cooked, let rest 1–2 minutes and squeeze a little lime over them just before serving.

Combine diced mango, diced tomato, minced red onion, minced jalapeño, and chopped cilantro in a medium bowl. Add lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Gently toss to combine. Taste and adjust salt or lime. Let sit at room temperature for 10–15 minutes to allow flavors to meld before serving.

In a medium bowl or jar, whisk together passion fruit pulp, white wine vinegar, honey, and Dijon mustard until honey is dissolved. Slowly whisk in olive oil in a steady stream until emulsified. Season with 1/2 tsp salt and 1/4 tsp pepper, then taste and adjust sweetness or acidity as needed (add more honey or vinegar). If mixture is very pulpy and you prefer smooth, strain seeds through a fine-mesh sieve, pressing with a spoon to extract liquid; reserve pulp for garnish if desired.

Arrange coconut shrimp on a serving platter. Spoon mango pico de gallo alongside or on top of shrimp, depending on presentation. Drizzle passion fruit vinaigrette sparingly over shrimp and pico (you may serve extra vinaigrette on the side). Garnish with microgreens or chopped cilantro and lime wedges. Serve immediately so shrimp remains crisp.