Coconut shrimp is at its best when the coating is crisp and delicate rather than heavy: tender shrimp wrapped in a golden crust of coconut and panko, with just enough sweetness to balance the savory seafood.
A quick fry at a steady temperature keeps the shrimp juicy while the exterior becomes deeply golden. Served with sweet chili sauce and fresh lime, it is an elegant appetizer for cocktail hour, a coastal supper, or a relaxed gathering around the table.
Serving Suggestion
Serve three to four shrimp per guest with sweet chili sauce and fresh lime wedges. For a passed appetizer, arrange them on a warm platter and offer the sauce in small individual bowls.
Coconut Shrimp
Ingredients
- 1 pound large shrimp peeled and deveined with tails left on
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- 3/4 cup sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- Vegetable or canola oil for frying
- Sweet chili sauce for serving
- Fresh lime wedges for serving
Instructions
- Pat the shrimp completely dry with paper towels.
- Arrange three shallow trays. Combine the flour, salt, and pepper in the first. Whisk the eggs with the water in the second. Combine the coconut and panko in the third.
- Holding each shrimp by the tail, coat it lightly in the seasoned flour, dip it into the egg mixture, then press it into the coconut-panko mixture until evenly covered.
- Arrange the breaded shrimp on a tray and refrigerate uncovered for 15 minutes to help the coating adhere.
- Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat to 350°F.
- Fry the shrimp in small batches for 2 to 3 minutes, turning once, until deeply golden and cooked through. Keep the oil close to 350°F between batches.
- Transfer the shrimp to a wire rack set over a sheet pan. Season lightly with salt and serve immediately with sweet chili sauce and lime wedges.
Notes
Tools Chef Nico Recommends
A focused trio of tools for orderly breading, accurate heat, and a crisp finish.
Deep-Fry Thermometer
Keeps the frying oil at a steady 350°F.
Three Piece Breading Tray
Keeps each breading step orderly and efficient.
Sheet Pan with Wire Cooling Rack
Drains fried shrimp without softening the coating.
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Chef Nico’s Tips
- Pat the shrimp completely dry before breading. Surface moisture is the fastest way to loosen the coating.
- Use one hand for the flour and coconut mixture and the other for the egg wash to keep the breading station clean.
- Press the coconut-panko mixture gently onto each shrimp, then refrigerate the breaded shrimp for 15 minutes before frying.
- Keep the oil close to 350°F and fry in small batches so the coating browns before the shrimp overcooks.
- Drain the shrimp on a wire rack rather than paper towels, season lightly, and serve immediately.
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