Coconut Shrimp Recipe

Clean and dry shrimp

Rinse shrimp under cold water, pat thoroughly dry with paper towels. Leave tails on for presentation if desired.

Season shrimp

Lightly season the shrimp with 1/2 tsp salt and 1/2 tsp black pepper (from the batter section) and set aside on a tray.

Make dry mix for batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, and 1 tsp granulated sugar until evenly combined.

Prepare wet batter

In a separate bowl, lightly beat 2 eggs, then whisk in 1 cup very cold sparkling water (or iced water) until slightly frothy. Combine the wet mixture with the dry mix and whisk briefly — do not overmix; a few small lumps are fine. The batter should be thick enough to coat but still pourable. If too thick, add up to 2 tbsp more cold water.

Prepare coconut + panko dredge

In a shallow bowl, mix 2 cups shredded coconut flakes with 1 cup panko breadcrumbs (if using). This will produce a crunchy outer layer that adheres to the wet batter.

Slice the red bell pepper into 1/2" strips, cut zucchini into 1/4" half-moons, and slice sweet potato into 1/4" rounds. Pat all vegetable pieces dry. Lightly dust each vegetable piece with 2 tsp cornstarch (toss to coat) — this helps the batter cling and yields crispier results. Set the vegetables on a tray while you heat the oil.

Pour about 3–4 inches of vegetable oil into a deep heavy pot or fryer, leaving at least 3 inches headspace. Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, test with a small dollop of batter: it should sizzle and rise slowly without burning immediately.

Working in small batches (6–8 shrimp), hold a shrimp by the tail, dip it into the batter to coat evenly, allowing excess to drip off for 2–3 seconds.

Press the battered shrimp into the coconut-panko mixture, coating thoroughly and gently pressing the coconut onto the batter so it adheres. Place coated shrimp on a parchment-lined tray and repeat with remaining shrimp.

Carefully lower 6–8 coated shrimp into the 350°F oil. Do not overcrowd the pot. Fry for 2.5–3.5 minutes, turning once gently if needed, until golden brown and the shrimp are cooked through (opaque and firm).

Use a slotted spoon or spider strainer to transfer fried shrimp to a wire rack set over a baking sheet to drain. Season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if frying further batches.

When shrimp are done, fry the prepared vegetables in batches. Dip each vegetable piece into the same batter used for shrimp (briefly) and then into the coconut-panko mixture, or for a lighter crust dip into batter only. Fry vegetables 2–3 minutes until crisp-tender and golden (sweet potato may take 3–4 minutes). Remove to the wire rack to drain and season with a little salt.

While frying or beforehand, whisk together 1 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp fresh lime juice, 1 tsp honey, and 1 tsp chopped cilantro (optional). Taste and add a pinch of salt if needed. Chill until serving.

Arrange the coconut shrimp and fried vegetables on a platter with the dipping sauce in a small bowl. Serve immediately while hot and crispy.

Suggested garnishes: lime wedges and extra cilantro.