Coconut Shrimp Recipe

Pat shrimp dry with paper towels. If larger than 1 oz each, butterfly by cutting shallowly along the back without cutting through to make a flatter surface for coating. Leave tails on for presentation if desired.

Place shrimp in a bowl and season with 1 tsp salt, 1 tsp black pepper and 1 tbs lime juice. Toss to coat and let sit 10 minutes while you prepare breading and sauce.

Set up a three-station breading line: station 1 – shallow bowl with the 3 tbs flour mixed with 2 tbs cornmeal (or 2 tbs panko) and a pinch of the 0.5 tsp salt; station 2 – medium bowl with the 2 beaten eggs; station 3 – shallow plate with the combined shredded coconut (1 cup canned shredded coconut + 1/4 cup fine coconut), 1/4 tsp ground ginger and 1/4 tsp smoked paprika mixed together.

One at a time: dredge each seasoned shrimp in the flour mixture, shaking off excess; dip into the beaten eggs, letting excess drip back into the bowl; press thoroughly into the coconut mixture so shredded coconut adheres to all sides. Place breaded shrimp on a wire rack set over a baking sheet. Continue until all shrimp are coated.

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread or a pinch of flour — it should sizzle steadily and brown in about 45–60 seconds.

Working in batches (do not overcrowd), gently lower 4–6 shrimp into hot oil using tongs. Fry until golden brown on the underside, about 1–1.5 minutes, then flip and fry the other side 30–60 seconds more. Total cook time per shrimp is about 1.5–2.5 minutes depending on size. Shrimp should be opaque and firm but not rubbery.

Use a slotted spoon to transfer cooked shrimp to a paper towel–lined plate or wire rack to drain. Keep finished shrimp in a warm oven (200°F / 95°C) on a baking sheet to keep crisp while frying remaining batches.

If you prefer baking: preheat oven to 425°F (220°C). Place breaded shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake 8–12 minutes until golden and opaque, turning once halfway through. Texture will be slightly less crisp than deep-fried.

Squeeze fresh lime over the shrimp just before serving.

While shrimp rest, whisk together 1/2 cup mayonnaise, 3 tbs sweet chili sauce, 1 tbs lime juice, 1/2 tsp hot sauce (if using) and 1/8 tsp salt in a small bowl until smooth. Stir in minced scallion or cilantro if desired. Taste and adjust for sweetness, acidity or salt.

Serve sauce chilled or at room temperature alongside hot coconut shrimp.