Coconut shrimp is a crowd-pleaser that’s surprisingly simple to make. The coconut coating adds an irresistible crunch and a tropical twist that’s perfect for parties, appetizers, or even a fun dinner. The sauce takes it over the top, balancing the sweetness of the coconut with creamy heat and a hint of tang. Whether baked, fried, or air-fried, this dish delivers bold flavor and amazing texture every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Coconut Shrimp:
Large shrimp (peeled and deveined, tails on)
All-purpose flour
Salt and pepper
Eggs
Panko breadcrumbs
Sweetened shredded coconut
Oil for frying (or spray oil for baking/air frying)
For the Sauce (the best one!):
Mayonnaise
Sweet chili sauce
Sriracha (optional, for heat)
Lime juice
Honey or sugar (optional, to balance flavors)
Garlic powder (optional)
Directions
Prepare the coating stations: Set up three bowls—one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs and shredded coconut.
Coat the shrimp: Dredge each shrimp in the flour, dip in egg, then coat thoroughly in the coconut-panko mixture. Press lightly to ensure the coating sticks well.
Cook the shrimp:
To fry: Heat oil in a deep skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
To bake: Preheat oven to 425°F (220°C). Place coated shrimp on a baking sheet lined with parchment. Spray lightly with oil and bake for 12–15 minutes, flipping halfway.
To air-fry: Air fry at 375°F (190°C) for 8–10 minutes, flipping once, until golden and crispy.
Make the sauce: In a small bowl, mix mayonnaise, sweet chili sauce, lime juice, and sriracha. Add honey or sugar and garlic powder if desired. Adjust to taste.
Serve: Serve hot shrimp with the dipping sauce on the side or drizzle it on top.
Servings and timing
This recipe serves 4 people as an appetizer or 2–3 as a main. Preparation time: 15 minutes Cooking time: 15 minutes Total time: 30 minutes
Variations
Spicy Version: Add extra sriracha to the sauce or sprinkle crushed red pepper on the shrimp.
Tropical Twist: Serve with pineapple or mango salsa for a fruity contrast.
Gluten-Free Option: Use gluten-free flour and panko.
Oven-Only Method: For a healthier version, stick to baking or air frying with minimal oil.
Sauce Swap: Try Thai peanut sauce, mango chutney, or a citrus aioli for variety.
Storage/Reheating
Store leftover 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 5–7 minutes until crisp. Avoid microwaving, as it makes the coating soggy. The dipping sauce can be stored in the fridge for up to 5 days.
FAQs
Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before coating to ensure the breading sticks.
What kind of coconut should I use?
Sweetened shredded coconut works best for a golden, crisp texture and a hint of sweetness.
Can I make this ahead of time?
You can coat the shrimp a few hours ahead and refrigerate them until ready to cook. Fry or bake just before serving.
What oil is best for frying?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
Can I use unsweetened coconut?
Yes, but the flavor and browning may be slightly different. Sweetened coconut gives a better golden finish.
How do I know when the shrimp are done?
Shrimp are done when they’re opaque and pink with firm texture. The coating should be golden and crisp.
Can I freeze cooked coconut shrimp?
Yes. Cool completely, freeze in a single layer, then store in freezer bags. Reheat in oven or air fryer for best texture.
Is the sauce spicy?
The base sauce is mild, but adding sriracha or extra chili sauce can bring the heat to your liking.
What can I serve with coconut shrimp?
Serve with jasmine rice, tropical fruit salsa, salad, or as part of an appetizer platter.
How do I keep the coating from falling off?
Pat the shrimp dry, press the coating on firmly, and avoid overcrowding while cooking. Let shrimp rest for a few minutes before frying or baking.
Conclusion
Coconut Shrimp with the best sauce is a tropical-inspired dish that’s crispy, flavorful, and incredibly satisfying. Whether you’re serving it as an appetizer or a main dish, the combo of crunchy coconut coating and creamy, tangy sauce is sure to impress. It’s quick to make, easy to customize, and guaranteed to become a favorite at your table.
Coconut Shrimp is a crispy, golden-fried or baked dish made with tender shrimp coated in a sweet coconut and breadcrumb crust. Served with a creamy, tangy, and mildly spicy dipping sauce, it’s perfect as an appetizer or a fun tropical main dish.
Ingredients
1 lb large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut
Oil for frying (or spray oil for baking/air frying)
For the Sauce:
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tsp sriracha (optional)
1 tbsp lime juice
1 tsp honey or sugar (optional)
1/4 tsp garlic powder (optional)
Instructions
Set up three bowls: one with flour, salt, and pepper; one with beaten eggs; one with a mix of panko and shredded coconut.
Dredge each shrimp in the flour, then egg, then coconut-panko mixture, pressing to adhere.
To fry: Heat oil to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden. Drain on paper towels.
To bake: Preheat oven to 425°F (220°C). Place shrimp on parchment-lined baking sheet, spray lightly with oil, and bake 12–15 minutes, flipping halfway.
To air-fry: Air fry at 375°F (190°C) for 8–10 minutes, flipping once.
Mix all sauce ingredients in a bowl until smooth. Adjust sweetness or heat to taste.
Serve shrimp hot with dipping sauce on the side or drizzled on top.
Notes
Sweetened coconut gives better browning and flavor than unsweetened.Can be baked or air-fried for a healthier version.Coat shrimp ahead and refrigerate until ready to cook.Use tamari and gluten-free panko for a gluten-free version.Reheat in oven or air fryer for best crispiness.
Nutrition
Serving Size:1/4 of recipe (about 4–5 shrimp + sauce)
