Coconut Shrimp with Jasmine Rice and Pineapple Slaw

Why You’ll Love This Recipe

• Foolproof crunch: a coconut–panko crust that fries up shatteringly crisp.
• Balanced plate: fluffy jasmine rice and a bright pineapple–cabbage slaw keep it light.
• Big flavor, simple steps: pantry-ready sweet-chili dip with a limey kick.
• Flexible cooking: shallow-fry for maximum crunch or bake/air-fry for a lighter take.

Grocery List

• Produce: Limes, garlic, cilantro, green cabbage, pineapple, red bell pepper, carrot, scallions, jalapeño (optional)
• Dairy: Eggs
• Pantry: Large shrimp, jasmine rice, unsweetened shredded coconut, panko breadcrumbs, all-purpose flour, Thai sweet chili sauce, fish sauce (or soy sauce), rice vinegar, honey, neutral oil, kosher salt, black pepper, paprika, garlic powder, sugar

Full Ingredients

Coconut Shrimp

• 1 1/2 lb large shrimp (16–20 count), peeled and deveined, tails on
• 3/4 cup all-purpose flour
• 1 tsp kosher salt, plus more to finish
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 large eggs, beaten with 1 tbsp water
• 1 1/2 cups unsweetened shredded coconut
• 1 cup panko breadcrumbs
• 2 tsp granulated sugar
• 1/2 tsp kosher salt (for the crumb)
• Neutral oil for shallow-frying (about 1 to 1 1/2 cups for a 12-inch skillet; 1/4-inch depth)
• Lime wedges and chopped cilantro, for serving

Jasmine Rice

• 1 1/2 cups jasmine rice, rinsed well
• 2 cups water
• 1/2 tsp kosher salt

Limey Sweet-Chili Dip

• 1/2 cup Thai sweet chili sauce
• 1 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 1 tsp fish sauce (or 1/2 tsp low-sodium soy sauce)
• 1 tsp rice vinegar
• 1 small garlic clove, finely grated
• 1 tbsp finely chopped cilantro

Quick Pineapple–Cabbage Slaw

• 3 cups shredded green cabbage
• 1 cup fresh pineapple, small dice
• 1/2 red bell pepper, thinly sliced
• 1 medium carrot, shredded
• 2 scallions, thinly sliced
• 1 small jalapeño, seeded and finely sliced (optional)
• 2 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp neutral oil
• 1/2 tsp kosher salt and a few grinds black pepper

Step-by-Step Instructions

Step 1: Cook fluffy jasmine rice

Rinse the jasmine rice under cool water, swishing with your fingers, until the water runs mostly clear (this removes excess starch and keeps the grains separate). Combine the rinsed rice, 2 cups water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a full boil over medium-high heat, then immediately cover, reduce heat to low, and simmer for 12 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes to steam. Fluff with a fork, cover to keep warm, and set aside.

Step 2: Stir together the limey sweet-chili dip

In a small bowl, whisk the sweet chili sauce, lime juice, lime zest, fish sauce (or soy sauce), rice vinegar, grated garlic, and cilantro. Taste and adjust with a pinch of salt or extra lime juice if you like. Refrigerate until serving; it thickens slightly as it chills.

Step 3: Toss the quick pineapple–cabbage slaw

In a large bowl, combine the cabbage, pineapple, red bell pepper, carrot, scallions, and jalapeño (if using). In a separate small bowl, whisk lime juice, rice vinegar, honey, neutral oil, 1/2 teaspoon kosher salt, and black pepper. Pour the dressing over the slaw and toss to coat. Let it sit for at least 10 minutes to lightly soften and mingle flavors, tossing once more before serving.

Step 4: Set up the breading station

Pat the shrimp very dry with paper towels. In a shallow dish, mix the flour, 1 teaspoon kosher salt, garlic powder, and paprika. In a second dish, beat the eggs with 1 tablespoon water. In a third dish, combine shredded coconut, panko, sugar, and 1/2 teaspoon kosher salt. Line a sheet pan with parchment and place a wire rack over another sheet pan for draining after frying.

Step 5: Bread the shrimp for maximum crunch

Working a few shrimp at a time, dredge in seasoned flour, shaking off excess. Dip into egg, letting extra drip away. Press firmly into the coconut–panko mixture, coating all sides and really packing the crumbs on. Transfer to the parchment-lined sheet pan. For the best adherence, refrigerate the breaded shrimp for 10 minutes while you heat the oil.

Step 6: Shallow-fry (or bake/air-fry) the shrimp

Pour neutral oil into a large skillet to a 1/4-inch depth. Heat over medium to medium-high to 350–360°F (use a clip-on thermometer). Fry shrimp in batches without crowding, 2–3 minutes per side, turning once, until deeply golden and the shrimp are opaque and reach 145°F internally. Transfer to the wire rack and immediately sprinkle with a pinch of salt. Return oil to temperature between batches.

Oven alternative: Heat oven to 425°F. Set a wire rack on a rimmed baking sheet and mist with oil. Arrange breaded shrimp, spray lightly with oil, and bake 12–15 minutes, turning once, until golden. Air-fryer: 390°F for 7–9 minutes, flipping halfway; spritz lightly with oil for best color.

Step 7: Plate and serve

Fluff the jasmine rice and portion into bowls or plates. Add a generous scoop of pineapple–cabbage slaw. Top with a pile of coconut shrimp. Garnish with lime wedges and cilantro. Serve the limey sweet-chili dip on the side for dunking.

Pro Tips

• Use unsweetened shredded coconut so the coating browns evenly without burning.
• Press the crumb coating on firmly and chill briefly; this prevents it from shedding in the oil.
• Fry in batches and keep the oil at 350–360°F; too cool and the coating absorbs oil, too hot and it scorches.
• Drain on a wire rack, not paper towels, to preserve the crisp crust.
• Rinse the rice well and rest it after cooking for fluffy, separate grains.

Variations

• Coconut-lime rice: swap 1/2 cup of the rice water with 1/2 cup unsweetened coconut milk and finish with 1 tsp lime zest.
• Spicy shrimp: add 1/2 tsp cayenne to the flour and 1 tsp sriracha to the dipping sauce.
• Gluten-free: use rice flour instead of all-purpose and a gluten-free panko.

Storage & Make-Ahead

Dip and slaw can be made up to 1 day ahead; keep refrigerated (toss the slaw again before serving). Bread shrimp up to 6 hours ahead and refrigerate, uncovered, on a rack. Leftover cooked shrimp stay crisp best if cooled on a rack, then refrigerated in an airtight container for up to 2 days; re-crisp in a 400°F oven or air-fryer for 6–8 minutes. Rice keeps 3–4 days refrigerated; reheat gently with a sprinkle of water. For longer storage, you can freeze the raw breaded shrimp in a single layer until solid, then bag; cook from frozen, adding 1–2 minutes.

Nutrition (per serving)

Approximate: 760 calories; 34 g protein; 78 g carbohydrates; 32 g fat; 7 g fiber; 1,240 mg sodium. Values will vary based on oil absorption and portion sizes.