Coconut Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If any shrimp still have thin vein or shell bits, remove them. Leave tails on for presentation and ease of handling.

Set up dredging station

In a shallow bowl or plate, combine the all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, mix panko breadcrumbs, shredded coconut flakes, remaining 0.5 tsp salt, remaining 0.5 tsp black pepper and cayenne (if using). Break up any large coconut clusters so the mixture is even.

Working in batches, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the coconut-panko mixture until well coated on all sides. Place coated shrimp on a wire rack set over a baking sheet. Chill the coated shrimp in the refrigerator for 10–15 minutes to help the coating adhere, if time allows.

Heat oil in a heavy-bottomed skillet or a deep pot to 350°F (175°C). If you don't have a thermometer, heat oil over medium heat until a small breadcrumb sizzles and browns in about 30–45 seconds.

Fry the shrimp in batches to avoid overcrowding—about 3–5 shrimp per batch depending on pan size. Carefully add shrimp to the hot oil with tongs or a spider and fry until golden brown and crisp, 2 to 3 minutes per side (total 3–4 minutes), turning once. Shrimp will be opaque and reach an internal temperature of 120–125°F; do not overcook or they will be tough.

Use a slotted spoon or spider to transfer fried shrimp to a paper towel–lined plate or wire rack. Season lightly with a pinch of salt immediately while hot. Keep cooked shrimp warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

In a small bowl, stir together the store-bought sweet chili sauce and lime juice. Taste and add red pepper flakes for extra heat if desired. Stir in chopped cilantro if using. Transfer to a serving bowl.

Arrange coconut shrimp on a platter with lime wedges and cilantro sprigs. Serve immediately with the sweet chili dipping sauce on the side so the shrimp remains crisp.