Coconut Shrimp

This Coconut Shrimp recipe offers golden, crispy shrimp coated in a sweet coconut breading, fried to perfection, and ready to serve with a tangy dipping sauce. They’re an irresistible appetizer or main that feels tropical and festive, yet simple to make.

Why I Love This Recipe

I adore the contrast between the crunchy, coconut-crusted shrimp and their tender, juicy centers. The natural sweetness from the coconut adds a fun tropical twist, and it’s always a hit with family and friends—no matter the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled, deveined, tails on

• Salt and pepper

• All-purpose flour

• Eggs, beaten

• Sweetened shredded coconut

• Panko breadcrumbs or plain breadcrumbs

• Vegetable oil for frying

Directions

1. I pat the shrimp dry, then season them lightly with salt and pepper.

2. I set up a breading station: one bowl with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.

3. I dredge each shrimp in flour, shake off excess, dip in egg, then press into the coconut–breadcrumb mix until well coated.

4. I heat vegetable oil in a skillet or deep pot over medium-high heat until it reaches about 350 °F (175 °C).

5. I carefully add shrimp in batches, cooking for 2–3 minutes per side or until they’re golden brown and cooked through.

6. I transfer the shrimp to a paper towel-lined plate to drain any excess oil.

7. I serve the coconut shrimp hot, with a tangy dipping sauce like sweet chili, mango-lime, or pineapple salsa.

Servings and Timing

This recipe makes about 16–20 shrimp, serving 4 people as an appetizer.

• Prep time: ~10 minutes

• Cook time: ~10 minutes

• Total time: ~20 minutes

Variations

• Baked version: I bake the shrimp on a greased sheet at 400 °F for 12–15 minutes, flipping halfway.

• Spicy twist: I mix a pinch of cayenne or chili powder into the flour or coconut mixture for heat.

• Nutty crunch: I stir in crushed macadamia nuts or almonds to the coconut coating for extra texture.

• Gluten-free: I use gluten-free flour and breadcrumbs or crushed gf cereal in place of panko.

Storage/Reheating

I store leftover shrimp in an airtight container in the fridge for up to 2 days.
To reheat, I warm them in a 350 °F oven for about 5–7 minutes to crisp the coating—microwaving isn’t ideal, as it makes them soggy.

FAQs

What size shrimp should I use?

I prefer medium to large shrimp (26–30 count) for a satisfying bite and easy dipping.

Can I use unsweetened coconut?

Yes—I sometimes use unsweetened coconut and add a teaspoon of sugar to the coating if I want a touch of sweetness.

Why use both coconut and panko?

The panko gives extra crunch and helps the coconut adhere better to the shrimp.

Can I make these ahead of time?

I bread the shrimp ahead and refrigerate them on a tray, then fry just before serving to keep them crispy.

What dipping sauce pairs best?

I love sweet chili, mango-lime, or pineapple salsa—but even a simple mix of mayonnaise with lime juice and hot sauce tastes great.

Conclusion

I love Coconut Shrimp for its crisp, tropical flavor and satisfying texture. They’re quick to make but always feel special—perfect for entertaining or whenever I’m craving something playful and delicious.