Coconut Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If large shrimp have shells still on, ensure peeled and deveined, leaving the tail intact for presentation. Lay shrimp on a tray and lightly season both sides with 1/2 tsp of the fine sea salt and 1/4 tsp black pepper.

Set up breading station

Arrange three shallow bowls or rimmed plates: (1) flour combined with remaining 2 1/2 tbs flour? (Note: this appears to be a mistake) — CORRECTION: Combine 3 tbs all-purpose flour with remaining 1/2 tsp salt and 1/4 tsp black pepper in the first bowl; (2) whisk the 2 large eggs with 3 tbs milk until smooth in the second bowl; (3) in the third bowl, mix 1 cup panko breadcrumbs with 1 cup sweetened shredded coconut, pressing through to eliminate large clumps.

Bread the shrimp

Working in batches of 6 to avoid crowding, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl. Press the shrimp into the panko-coconut mixture, coating thoroughly and pressing gently so the coconut and panko adhere evenly. Place breaded shrimp on a wire rack set over a baking sheet to rest for 10 minutes; this helps the coating set and reduces shedding during frying.

Heat oil

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on vessel). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one small piece of breading — it should sizzle and turn golden in ~45–60 seconds.

Fry shrimp

Fry shrimp in batches of 4–6 so oil temperature stays consistent. Cook for about 2 minutes per side, flipping gently once, until the coating is golden brown and the shrimp are opaque and firm (internal temp ~120–140°F). Use a slotted spoon or spider to transfer cooked shrimp to a paper towel–lined tray or a wire rack to drain. If oil temperature drops below 325°F, raise heat briefly; if it exceeds 375°F, lower heat to prevent burning the coconut.

Finish and garnish

When all shrimp are cooked, transfer to a serving platter. Thinly slice the white and green parts of 3 scallions on the bias and sprinkle over the shrimp. Serve hot with lime wedges on the side.

Combine 1/2 cup mayonnaise, 3 tbs sweet chili sauce, 1 tbs sriracha, 1 tsp honey, 1 tsp rice vinegar, 1/4 tsp garlic powder, and 1/4 tsp kosher salt in a small bowl. Whisk until smooth and homogenous. Taste and adjust heat or sweetness: add more sriracha for spice or more sweet chili sauce/honey for sweetness. Refrigerate for at least 10 minutes to let flavors meld before serving with the warm shrimp.