Coconut Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat completely dry with paper towels. If tails are long, trim slightly so shrimp lay flat. Using a small knife, make a shallow 1/4" cut along the underside of each shrimp to help them stay straight when frying; gently press to flatten slightly.

Season flour

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, 1 tsp fine salt, 1 tsp black pepper and 1 tsp garlic powder until evenly combined.

Make egg wash

In a second shallow bowl, whisk the 2 large eggs with 2 tablespoons water until uniform.

Prepare coconut-panko mixture

In a third bowl combine the shredded coconut, panko breadcrumbs and 1/4 tsp cayenne (if using). Mix thoroughly so coconut and panko are evenly distributed. For extra crunch and color, lightly toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and pale golden; cool before using.

Set up an assembly line: flour mixture, egg wash, coconut-panko mixture on a tray or plates close to the fryer. One at a time, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then press firmly into the coconut-panko mixture to adhere, coating both sides and the tail base. Place coated shrimp on a wire rack while you finish coating the rest. Continue until all shrimp are coated.

Heat oil in a deep, heavy-bottomed pot or deep skillet to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread— it should brown in ~45 seconds. There should be enough oil to allow shrimp to float while frying (about 2–3" deep).

Working in batches of 6–8 shrimp (do not overcrowd), carefully lower shrimp into hot oil, tail up. Fry for 2 to 3 minutes, turning once if needed, until coating is golden brown and shrimp are opaque and cooked through (internal temperature ~120–135°F). Smaller or larger shrimp may need slight time adjustment.

Using a slotted spoon or spider, transfer fried shrimp to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. Lightly season with a pinch of salt while still hot. Keep finished shrimp warm in a 200°F (95°C) oven on a rack while frying remaining batches for best texture.

While shrimp fry, make the dipping sauce: in a small bowl whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon fresh lime juice, 1 teaspoon grated lime zest, 1/2 teaspoon hot sauce and 1/4 teaspoon fine salt until smooth. Fold in 1 tablespoon finely chopped cilantro if using. Taste and adjust balance — add more lime for brightness, more sweet chili for sweetness, or hot sauce for heat.

Arrange the coconut shrimp on a serving platter with lime wedges and sprinkle 2 tablespoons chopped cilantro over the shrimp. Serve immediately with the secret dipping sauce in a small bowl alongside.