Coconut Shrimp with Spicy Mayo

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: Serves 4
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3/4 cup all-purpose flour

2 teaspoons paprika 

1 teaspoon garlic powder 

1 teaspoon onion powder 

Pinch kosher salt, plus additional for sprinkling 

3 large eggs 

1 cup panko breadcrumbs 

1 cup shredded unsweetened coconut 

3/4 pound large peeled and deveined shrimp, with tails on 

1 1/4 cups coconut oil 

Spicy Mayo, recipe follows

Lemon wedges, for serving

Spicy Mayo:

1/2 cup mayonnaise

1 to 2 tablespoons sriracha 

Juice of 1/2 lemon 


  1. Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
  2. Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
  3. Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.

Spicy Mayo:

  1. Combine the mayonnaise, sriracha and lemon juice in a small bowl.