Coconut Shrimp Recipe

Season the Shrimp

In a large bowl, season the peeled and deveined shrimp with salt and black pepper. Toss to combine and set aside.

Prepare the Breading Stations

Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with shredded coconut.

Bread the Shrimp

Dredge each shrimp in the flour, shaking off any excess. Dip into the beaten eggs, allowing any excess to drip off, and finally coat in the shredded coconut, pressing lightly to adhere.

Heat the Oil

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle immediately.

Fry the Shrimp

Carefully add the breaded shrimp in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and cooked through. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.

Combine Sauce Ingredients

In a small bowl, whisk together the mango chutney, Sriracha sauce, lime juice, and honey until well combined. Adjust the heat by adding more Sriracha if desired.

Serve the Dish

Arrange the coconut shrimp on a serving platter and drizzle with the sweet and spicy sauce. Serve immediately with extra sauce on the side for dipping.