Make the chili-lime mayo: In a small bowl, stir together the mayonnaise, sriracha, chili-garlic paste, soy sauce, garlic, lime zest, and lime juice. Set aside.

Make the coconut shrimp: In a medium bowl, stir together the shrimp, olive oil, 1 teaspoon of the salt, ½ teaspoon of the pepper, the garlic powder, and the onion powder.

Set up a dredging station in three shallow bowls: In the first bowl, combine the flour, the remaining 1 teaspoon salt, and the remaining ½ teaspoon pepper. Add the eggs and a splash of water to the second bowl and mix well with a fork. Combine the coconut flakes and panko in the third bowl.

Line a plate with paper towels and set it near the stove. Pour about 2 inches (5 cm) of oil into a large saucepan and heat over medium heat to 350°F (177°C), or until the oil sizzles around a wooden spoon when it’s dipped in the hot oil.

While the oil is heating, bread the shrimp, working in batches, by coating them in the flour and shaking off any excess. Transfer the shrimp to the egg mixture and toss to coat fully. Finally, dip the shrimp into the coconut-panko mix, pressing some of the mixture into the shrimp to make sure it sticks.

Working in batches, fry the shrimp until golden brown and fully cooked, 1 to 2 minutes on each side. With a slotted spoon, transfer them to the paper towels to drain.

Serve immediately with chopped cilantro (if desired), lime wedges (if desired), and the chili-lime mayo for dipping.

NOTE: Chili-garlic paste intensifies the flavor in this dish—you can usually find it in the Asian section of the grocery store. If you can’t find any, add more sriracha instead (you won’t get the same depth of flavor without it, though!).

– Excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photos by Michael Condran.