Description

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)

Cook Mode Prevent your screen from going dark

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)
Calories: 430
Sugar: 6g
Sodium: 620mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 25g
Cholesterol: 190mg