Name: Sunset Grilles Coconut Shrimp Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 24 pieces large shrimp (16–20 count), peeled and deveined, tails on; 1 cups all-purpose flour; 0.25 cups fine cornmeal; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 pieces eggs; 2 cups unsweetened shredded coconut (medium or long flakes); 1 cups panko breadcrumbs; 0.5 tsp ground paprika; 1 tsp granulated sugar; 6 cups vegetable oil (for frying); 4 pieces lime wedges (for serving); 0.5 cups mayonnaise; 0.25 cups cream of coconut (sweetened, e.g., Coco López); 2 tbs pineapple juice (not from concentrate); 1 tbs freshly squeezed lime juice; 0.5 tsp finely grated fresh ginger; 1 tsp light rum (optional); 0.5 tsp hot sauce (such as sriracha or your choice); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 0.25 cups fresh cilantro leaves; 2 tbs sliced scallions; 0.5 cups mango salsa (store-bought or homemade); 2 cups steamed jasmine rice

Method

Coconut Shrimp

Prep shrimp

Pat shrimp dry with paper towels. If desired, make 3 shallow slits on underside to help them lay flat and curl less. Season both sides lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper (from the ingredient amounts above).

Set up breading station

Arrange three shallow bowls or rimmed plates: bowl 1 - flour mixed with cornmeal, 0.5 tsp kosher salt, 0.5 tsp paprika and 1 tsp sugar; bowl 2 - whisk eggs until uniform; bowl 3 - combine shredded coconut with panko breadcrumbs and remaining 0.25 tsp paprika (if any left) and a pinch of salt. Keep shrimp within reach.

Bread the shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in the flour mixture, shaking off excess; dip into the beaten eggs, allowing excess to drip off; then press firmly into the coconut-panko mixture ensuring even coating. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.

Heat oil

Pour vegetable oil into a wide, heavy skillet or Dutch oven to reach about 1–1.5 inches depth (about 4–6 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with one coated shrimp — it should sizzle immediately and start browning within 30–40 seconds.

Fry shrimp

Fry shrimp in batches (4–6 at a time, don't overcrowd) for 2 to 2.5 minutes per side, turning once, until golden brown and cooked through (opaque and firm). Maintain oil temperature between 325–350°F; reduce heat slightly if oil smokes. Use a slotted spoon to transfer cooked shrimp to a wire rack or paper towel–lined tray to drain. Repeat with remaining shrimp.

Finish

When all shrimp are cooked, serve immediately for best crispness. Squeeze lime wedges over shrimp to taste and garnish with cilantro or scallions if using.

Caribbean Piña Colada Dipping Sauce

Combine 1/2 cup mayonnaise, 1/4 cup cream of coconut, 2 tablespoons pineapple juice, 1 tablespoon lime juice, 1/2 teaspoon grated ginger, 1 teaspoon light rum (optional), 1/2 teaspoon hot sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and homogenous.

Taste and adjust: add more lime for brightness (up to 1 additional tsp), more hot sauce for heat, or a pinch more salt if needed. Refrigerate at least 15 minutes to allow flavors to meld; bring to room temperature before serving if chilled.

Transfer sauce to a small serving bowl and place alongside coconut shrimp.

Optional Garnish & Serving

Arrange two chosen sides (for example steamed jasmine rice and mango salsa) on the plate. Place a generous portion of coconut shrimp next to the sides and a small bowl of piña colada dipping sauce. Garnish with cilantro leaves, sliced scallions and lime wedges as desired.

Serve immediately so shrimp remain crisp; if preparing ahead, keep fried shrimp in a single layer on a rack in a warm (200°F/95°C) oven for up to 15 minutes to maintain crispness.