Coconut shrimp delivers the perfect balance of crispiness and flavor in every bite. It’s easy to make, cooks quickly, and feels restaurant-worthy without requiring advanced skills. The combination of shredded coconut and breadcrumbs creates a beautiful crunch, while the shrimp stays tender and juicy inside. Whether served with a dipping sauce or on its own, it’s a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large shrimp, peeled and deveined (tail-on preferred)
All-purpose flour
Eggs
Panko breadcrumbs
Sweetened shredded coconut
Salt
Black pepper
Paprika (optional)
Vegetable oil (for frying)
Dipping sauce (such as sweet chili sauce or pineapple salsa, optional)
Directions
Pat the shrimp dry with paper towels and season with salt, pepper, and paprika (if using).
Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and shredded coconut.
Dredge each shrimp first in flour, then dip in the egg, and finally coat in the coconut mixture. Press lightly to adhere.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the shrimp in batches for 2–3 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan.
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauce.
Servings and timing
This recipe serves 4 and takes approximately 30 minutes from start to finish, including prep and frying time.
Variations
Baked Coconut Shrimp: Bake at 425°F (220°C) for 15–18 minutes on a greased baking sheet, flipping halfway through.
Air Fryer Version: Cook at 400°F (200°C) for 8–10 minutes, turning halfway, for a lighter option.
Spicy Coconut Shrimp: Add cayenne pepper to the flour or serve with a spicy sriracha mayo.
Gluten-Free: Use gluten-free flour and breadcrumbs.
Tropical Twist: Serve with mango or pineapple salsa for added sweetness.
Storage/Reheating
Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 375°F (190°C) oven or air fryer for 5–8 minutes until crispy. Avoid microwaving, as it can make the coating soggy.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat dry before breading to ensure a crispy coating.
What type of coconut should I use?
Sweetened shredded coconut works best for a golden, flavorful crust. Unsweetened can be used if preferred.
Can I make coconut shrimp ahead of time?
You can bread the shrimp and refrigerate them for a few hours before frying. Fry just before serving for best results.
What oil is best for frying coconut shrimp?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
How do I keep the coating from falling off?
Make sure to dry the shrimp well, press the coating firmly, and don’t overcrowd the pan during frying.
What dipping sauces go well with coconut shrimp?
Sweet chili sauce, mango chutney, pineapple salsa, or spicy aioli are all great options.
Can I use regular breadcrumbs instead of panko?
Panko is preferred for extra crunch, but regular breadcrumbs will work in a pinch.
Is coconut shrimp sweet or savory?
It has a balanced flavor—mostly savory with a touch of sweetness from the coconut.
How do I know when the shrimp is done?
Shrimp cooks quickly—look for a golden crust and opaque, firm shrimp. Overcooking will make them rubbery.
Can I serve coconut shrimp as a main dish?
Absolutely. Pair it with rice, a tropical salad, or roasted vegetables for a complete meal.
Conclusion
Coconut shrimp is a tropical treat that’s crisp, flavorful, and incredibly satisfying. Whether you’re hosting a party or just craving something special for dinner, this recipe delivers restaurant-quality results at home. With its sweet-savory flavor and crunchy texture, coconut shrimp is sure to become a favorite you’ll come back to again and again.
Coconut shrimp is a tropical-inspired dish featuring juicy shrimp coated in a crisp, golden coconut and panko crust. Perfect as an appetizer or main course, it delivers a delightful balance of sweet and savory flavors with a satisfying crunch.
Ingredients
1 lb large shrimp, peeled and deveined (tail-on preferred)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
Vegetable oil, for frying
Sweet chili sauce or pineapple salsa, for serving (optional)
Instructions
Pat shrimp dry with paper towels and season with salt, pepper, and paprika (if using).
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.
Dredge each shrimp in flour, dip in egg, then coat in the coconut mixture, pressing to adhere.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan.
Remove shrimp with a slotted spoon and drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauce.
Notes
Use sweetened shredded coconut for a golden, flavorful crust.Don’t overcrowd the pan while frying to maintain oil temperature and crispiness.To reheat, use an oven or air fryer for best texture—avoid microwaving.Bread the shrimp in advance and refrigerate for a few hours if needed.Serve as an appetizer or pair with rice and salad for a main dish.
