World Famous Coconut Shrimp Recipe

Clean and season

Rinse shrimp under cold water, pat thoroughly dry with paper towels. Remove shell leaving tail intact if not already done. Lightly score the underside to help shrimp stay straight when frying. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Set aside in the refrigerator while you prepare coatings (10–15 minutes).

Dry dredge

Place 1/2 cup all-purpose flour in a shallow dish. This will be the first dredge to help the wet batter adhere.

Batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, and 1/2 teaspoon baking powder until combined. In a separate bowl whisk 2 large eggs, 1/2 cup coconut milk, and 1/2 teaspoon vanilla until smooth. Combine the wet into the dry and whisk until a slightly thick, lump-free batter forms. If using, stir in 1 tablespoon granulated sugar and 1/4 teaspoon cayenne for sweetness and a slight kick.

Coconut mixture

In a separate wide shallow bowl combine 1 3/4 cups sweetened shredded coconut and 1/2 cup panko breadcrumbs (if using) and toss to blend evenly.

Set up an assembly line: dredge flour, batter bowl, coconut mixture. Working one at a time, dredge a shrimp in the 1/2 cup flour to coat lightly, shaking off excess. Dip into the batter, letting excess drip off for 1–2 seconds, then press the battered shrimp into the coconut mixture to fully coat, pressing shredded coconut and panko onto the shrimp so it adheres. Place coated shrimp on a wire rack set over a baking sheet. Repeat with remaining shrimp. If time allows, refrigerate the coated shrimp for 10 minutes to help coating set (this reduces coconut shedding during frying).

Heat oil in a deep pot or heavy skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise steadily without browning instantly.

Fry shrimp in batches of 4–6 so oil temperature remains steady. Carefully lower shrimp into hot oil, cooking 2–3 minutes per side until golden brown and the shrimp are opaque and cooked through. Use a slotted spoon or spider to turn if necessary. Total fry time per shrimp is about 4–6 minutes depending on size.

Remove shrimp and drain on a wire rack or paper towel-lined baking sheet. Keep warm in a 200°F (95°C) oven if frying multiple batches.

While frying, whisk together 1/2 cup sweet chili sauce, 2 Tbsp mayonnaise, 1 tsp fresh lime juice, 1/2 tsp soy sauce, and 1 tsp chopped cilantro (optional) in a small bowl until smooth. Taste and adjust — more lime for brightness, more mayo for creaminess, or extra chili sauce for sweetness/spice.

Arrange coconut shrimp on a platter, garnish with chopped cilantro or parsley, and serve immediately with the sweet chili dipping sauce and lime wedges on the side. Serve hot for best texture — crispy outside and tender shrimp within.