Coconut Shrimp With Spicy Cilantro Dijonnaise

40 mins Prep Time

10 mins Cook Time

Written By

Vicky Tran

If you are someone who cannot resist breaded and crispy fried shrimp in any of its many variations, then this coconut shrimp recipe is for you. It's not exactly rocket science: sweet shrimp coated in a toasty coconut and panko breading, then fried until crisp and crunchy. It's paired with a zesty and cilantro forward dipping sauce to boot! Since the cooking time is so minimal (we're talking 2-3 minutes per shrimp) and setting up a three-step breading station can feel a little cumbersome sometimes, I like to make a few batches of this shrimp and wrap and store them in the freezer whenever I'm feeling like a quick meal!

Ingredients

Coconut Shrimp

1 pound shrimp, peeled and deveined with tails still attached (size 21-25 or larger preferred)
4 cups vegetable oil, for frying
1 cup all-purpose flour
1 cup dried shredded unsweetened coconut
1 cup panko bread crumbs
3 whole eggs, beaten
2 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Lemon wedges, to garnish (optional)
Flaky sea salt, to taste (optional)

Spicy Cilantro Dijonnaise

1/2 cup mayonnaise
1/4 cup lemon juice
2 tablespoons cilantro, chopped
1 tablespoon honey
1 tablespoon grainy Dijon mustard
2 teaspoons Sriracha
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 clove garlic, finely minced
Fresh cracked black pepper, to taste

Directions

Coconut Shrimp With Spicy Cilantro Dijonnaise

6 Steps

Step 1

Prepare the sauce: combine the mayonnaise, lemon juice, chopped cilantro, honey, grainy Dijon mustard, sriracha, cayenne pepper, kosher salt, minced garlic and cracked black pepper -- mix until even. Store in the fridge until ready to serve.
Step 2

In a mixing bowl, combine the shrimp with the olive oil, garlic powder and paprika, mix well.
Step 3

Set up the breading station: mix all-purpose flour with the kosher salt and fresh cracked black pepper in one bowl. In the second bowl, add the beaten eggs and in the third bowl, mix the dried shredded coconut and panko bread crumbs.
Step 4

Begin breading the shrimp: holding each shrimp by the tail, dredge first in the flour mixture and shake off any excess, then dip in the beaten eggs and then the coconut panko mix. Press the coconut panko bread crumbs into the shrimp to make sure it adheres. Repeat this process until all shrimp have been breaded.
Step 5

Heat the vegetable oil in a heavy-bottomed pot on medium-high heat until it reaches 350℉ and begin frying the shrimp, 7-8 pcs at a time, to not overcrowd the pot. Cook each shrimp for 2-3 minutes until golden brown and cooked through. Remove from the oil onto a paper towel-lined plate and season lightly with flaky sea salt.
Step 6

Transfer to a serving platter, top with additional chopped cilantro, lemon wedges and spicy cilantro Dijonnaise dipping sauce.

Ingredients

Coconut Shrimp

1 pound shrimp, peeled and deveined with tails still attached (size 21-25 or larger preferred)
4 cups vegetable oil, for frying
1 cup all-purpose flour
1 cup dried shredded unsweetened coconut
1 cup panko bread crumbs
3 whole eggs, beaten
2 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Lemon wedges, to garnish (optional)
Flaky sea salt, to taste (optional)