Why You’ll Love This Recipe

Coconut Shrimp is a crispy, crunchy, and flavorful dish that’s perfect for serving as an appetizer or main course. The sweet, tropical flavor of coconut paired with tender shrimp creates a delightful contrast, while the crispy breading adds texture and richness. Whether you’re serving it for a special occasion, at a party, or as a weeknight dinner, this coconut shrimp is sure to impress. It’s easy to make and can be paired with a variety of dipping sauces, such as sweet chili or a tangy citrus sauce, for a burst of flavor.

Ingredients

  • 1 lb large shrimp, peeled and deveined (tails on for better presentation)

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 large eggs, beaten

  • 1 cup unsweetened shredded coconut (preferably toasted for extra flavor)

  • 1/2 cup panko breadcrumbs (for extra crunch)

  • 1/2 teaspoon paprika (optional, for added flavor)

  • Vegetable oil (for frying)

For the dipping sauce (optional):

  • 1/4 cup sweet chili sauce

  • 1 tablespoon lime juice

  • 1 teaspoon soy sauce (optional, for added depth)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the shrimp:

    • If the shrimp are not already peeled and deveined, remove the shells and veins, leaving the tails intact. Pat the shrimp dry with paper towels to remove any excess moisture (this helps the breading stick better).

  2. Set up the breading station:

    • In one shallow bowl, combine the flour, salt, pepper, and paprika.

    • In another bowl, beat the eggs until smooth.

    • In a third shallow bowl, combine the shredded coconut and panko breadcrumbs. Mix them together to create an even coating mixture.

  3. Bread the shrimp:

    • First, dredge each shrimp in the flour mixture, shaking off any excess.

    • Dip the floured shrimp into the beaten eggs, ensuring it’s fully coated.

    • Finally, press the shrimp into the coconut and breadcrumb mixture, ensuring it’s well-coated on both sides. Repeat with the remaining shrimp.

  4. Fry the shrimp:

    • In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil is ready when a small piece of bread dropped into the pan sizzles immediately.

    • Working in batches, fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan, as this will lower the temperature of the oil and result in soggy shrimp.

    • Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.

  5. Serve:

    • Arrange the coconut shrimp on a platter and serve immediately with the dipping sauce on the side.

Servings and timing

  • Servings: 4

  • Prep time: 15 minutes

  • Cook time: 10 minutes

  • Total time: 25 minutes

Variations

  • Baked coconut shrimp: For a healthier version, bake the shrimp instead of frying them. Preheat the oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.

  • Spicy coconut shrimp: Add cayenne pepper or red pepper flakes to the flour or coconut mixture for an extra spicy kick.

  • Coconut shrimp with a twist: For a sweet and savory combo, dip the shrimp in honey mustard or a combination of honey and soy sauce before frying.

  • Tropical twist: Add some finely chopped pineapple or mango to the coconut and breadcrumb mixture for a tropical crunch.

Storage

  • Storage: Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days. To keep them crispy, reheat in the oven at 375°F (190°C) for about 5-10 minutes, or until warmed through.

  • Freezing: You can freeze the breaded (uncooked) shrimp for later use. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to cook, fry from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but be sure to thaw them completely and pat them dry before breading. This will help ensure the breading sticks properly.

Can I make coconut shrimp ahead of time?

You can bread the shrimp ahead of time and store them in the refrigerator for a few hours before frying. However, it’s best to fry them just before serving for the crispiest result.

What can I serve with coconut shrimp?

Coconut shrimp pairs well with a variety of sides, such as rice (coconut rice or jasmine rice), salad, grilled vegetables, or even a tropical fruit salsa.

Can I use sweetened coconut for this recipe?

It’s best to use unsweetened shredded coconut for this recipe. Sweetened coconut can make the shrimp too sweet and change the overall flavor balance.

Conclusion

Coconut Shrimp is a delicious, crispy, and crowd-pleasing dish that brings the flavors of the tropics to your table. With its sweet coconut coating and juicy shrimp, it’s an irresistible appetizer or main course that’s perfect for any occasion. Whether you fry or bake it, you’ll love how quickly this dish comes together and how satisfying each bite is. Serve it with a tangy dipping sauce for the perfect finishing touch!

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Coconut Shrimp

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: undefined
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Coconut Shrimp is a crispy, crunchy, and flavorful dish that’s perfect for serving as an appetizer or main course. The sweet, tropical flavor of coconut paired with tender shrimp creates a delightful contrast, while the crispy breading adds texture and richness. Whether you’re serving it for a special occasion, at a party, or as a weeknight dinner, this coconut shrimp is sure to impress. It’s easy to make and can be paired with a variety of dipping sauces, such as sweet chili or a tangy citrus sauce, for a burst of flavor.

Ingredients

  • 1 lb large shrimp, peeled and deveined (tails on for better presentation)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup unsweetened shredded coconut (preferably toasted for extra flavor)
  • 1/2 cup panko breadcrumbs (for extra crunch)
  • 1/2 teaspoon paprika (optional, for added flavor)
  • Vegetable oil (for frying)
  • For the dipping sauce (optional):
  • 1/4 cup sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce (optional, for added depth)

Instructions

  1. Prepare the shrimp: If the shrimp are not already peeled and deveined, remove the shells and veins, leaving the tails intact. Pat the shrimp dry with paper towels to remove any excess moisture (this helps the breading stick better).
  2. Set up the breading station: In one shallow bowl, combine the flour, salt, pepper, and paprika. In another bowl, beat the eggs until smooth. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs. Mix them together to create an even coating mixture.
  3. Bread the shrimp: First, dredge each shrimp in the flour mixture, shaking off any excess. Dip the floured shrimp into the beaten eggs, ensuring it’s fully coated. Finally, press the shrimp into the coconut and breadcrumb mixture, ensuring it’s well-coated on both sides. Repeat with the remaining shrimp.
  4. Fry the shrimp: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil is ready when a small piece of bread dropped into the pan sizzles immediately. Working in batches, fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan, as this will lower the temperature of the oil and result in soggy shrimp. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
  5. Serve: Arrange the coconut shrimp on a platter and serve immediately with the dipping sauce on the side.

Notes

Baked coconut shrimp: For a healthier version, bake the shrimp instead of frying them. Preheat the oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.Spicy coconut shrimp: Add cayenne pepper or red pepper flakes to the flour or coconut mixture for an extra spicy kick.Coconut shrimp with a twist: For a sweet and savory combo, dip the shrimp in honey mustard or a combination of honey and soy sauce before frying.Tropical twist: Add some finely chopped pineapple or mango to the coconut and breadcrumb mixture for a tropical crunch.

Nutrition

  • Serving Size: 1 shrimp (approx.)
  • Calories: Varies
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: Varies
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies

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