Coconut Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation if desired. Lightly season shrimp with kosher salt, black pepper, and garlic powder; set aside.

Set up dredging station

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with 2 tablespoons water until smooth. In a third shallow bowl, combine shredded coconut and panko breadcrumbs and mix thoroughly to create an even coating.

Heat oil in a deep skillet or medium pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 45–60 seconds. Use enough oil so shrimp can float and fry in a single layer without crowding.

Working with a few shrimp at a time (3–5 depending on pan size), dredge each shrimp first in the flour, shaking off excess. Next, dip into the egg wash, letting excess drip back into the bowl. Finally press the shrimp into the coconut-panko mixture, coating thoroughly and pressing gently so the coating adheres.

Carefully lower coated shrimp into the hot oil, seam/tail up to help keep coating in place. Fry 2–3 minutes, turning once, until golden brown and the shrimp are opaque and firm (internal temp ~120–140°F). Avoid overcrowding the pan; fry in batches as needed.

Using a slotted spoon or tongs, transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. For extra crispness, keep shrimp on a wire rack in a warm oven (200°F/95°C) while you finish remaining batches.

In a small bowl, combine 1/2 cup sweet Thai chili sauce with 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice. Taste and adjust balance: add a pinch (or to taste) of red pepper flakes for heat or a little extra lime for brightness.

Stir in the optional chopped cilantro and sliced green onion. Transfer sauce to a serving bowl and keep at room temperature until ready to serve.

Arrange coconut shrimp on a platter, garnish with lime wedges and extra cilantro if using. Serve immediately with the sweet Thai chili dipping sauce on the side for dipping.

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; re-crisp in a 375°F (190°C) oven for 6–8 minutes.