Coconut Shrimp Recipe

Prep the shrimp

Pat shrimp dry with paper towels. Using a small sharp knife, make 3 shallow cuts along the underside of each shrimp (don’t cut through) to help them curl less while frying. Season both sides lightly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder.

Set up dredging stations

Place the 1/2 cup flour in a shallow dish. In a second shallow bowl, whisk together 2 eggs and 3 tbsp milk until smooth. In a third shallow bowl, combine 1 cup shredded coconut with 1/2 cup panko breadcrumbs (if using) and gently toss to combine.

Coat the shrimp

Working in batches, lightly dredge each shrimp in flour, shaking off excess. Dip into the egg mixture, then press firmly into the coconut mixture so the flakes adhere well. Place coated shrimp on a sheet pan or wire rack; let rest 5–10 minutes so coating sets.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or medium pot to reach a 1 to 1-1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of bread sizzles and browns in about 45 seconds.

Fry shrimp

Fry shrimp in a single layer without crowding (3–4 at a time depending on pan size) for 2–3 minutes per side until golden brown and cooked through (internal temperature about 120–130°F; shrimp will be opaque). Use a slotted spoon or spider to transfer shrimp to a paper towel–lined rack to drain. Keep warm in a low 200°F oven if needed while frying remaining shrimp.

Finish and serve

Give the fried shrimp a final sprinkle of sea salt or a pinch of extra black pepper to taste. Serve immediately over Caribbean rice with lime wedges on the side.

Rinse 1 cup rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, 1.75 cups water, 1/2 cup coconut milk, 1/2 tsp salt, and 1/2 tsp sugar. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer undisturbed for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

Fluff rice with a fork and stir in 1 tbsp butter, the diced red pepper, sliced scallion, and 2 tbsp chopped cilantro. Taste and adjust seasoning with a touch more salt if needed.

Keep rice warm while frying shrimp and spoon onto plates to form a bed for the coconut shrimp.

Whisk together 1/4 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tsp lime juice, and 1/2 tsp hot sauce (if using) until smooth. Chill briefly before serving alongside shrimp.