Golden, sweet, and crisp coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. The recipe and process are both EASY. Serve this favorite dish as a meal alongside a fresh salad (try this berry quinoa salad) or set out as an appetizer or snack. All will be devoured in no time!
One reader, Paul, commented: โI made these tonight for an appetizer for us and they turned out PERFECTLY! Thank you so much for such a great recipe. I cannot wait until we have guests to make these for them. โ โ โ โ โ โ
If youโve never prepared homemade coconut shrimp, let me teach you how. This is shrimp coated in a coconut breadcrumb topping and quickly fried to perfection.
Tell Me About Easy Coconut Shrimp
- Flavor: This coconut shrimp recipe is unlike many others Iโve tried in the past. I use extra coconut because its sweet flavor perfectly balances the slightly salty shrimp. What a combo! Cool and refreshing sweet chili sauce is a dipping favorite.
- Texture: Youโll love the varying textures here. The shrimp are juicy and plump, and thanks to the breadcrumbs, the coconut crust stays crispy without tasting greasyโa big plus!
- Ease: Prep is a quick 3-step process: dunk the shrimp into the flour mixture, then into a bowl of beaten egg, and then give it a super generous coating of coconut and Panko breadcrumbs before frying. If youโve never fried shrimp before, donโt get nervousโthey cook very fast. You need enough oil to cover the bottom of your skillet and tongs are helpful for flipping.
This shrimp recipe makes the perfect midweek meal or quick appetizer because the ingredients are simple and thereโs minimal cook time.
What Kind of Shrimp is Best?
Make sure you purchase large + raw peeled shrimp with tails attached for this recipe. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting, if desired.
I like using large shrimp for this recipe since they shrink during the cooking process. If you have medium shrimp, they will work here but they’ll be tiny. Or you can use medium shrimp in this honey garlic shrimp recipe.
Can I Use Frozen Cooked Shrimp?
Yes, you can use frozen cooked shrimp in this recipe. Thaw, then use in this recipe as directed. The shrimp will taste slightly over-cooked, though, since you’re buying it already cooked and cooking it again. For best results, start with raw shrimp.
And if you don’t like seafood, try my coconut chicken recipe instead.
How to Coat Shrimp in Coconut Mixture
To coat the shrimp and ensure the coating actually STICKS, you need to coat them in 3 separate and quick steps just as we do when coating baked chicken fingers. Coat the shrimp in a flour mixture, then beaten eggs, then the coconut breadcrumbs. Each coating serves an important purpose: flour allows the egg to stick, egg allows the coconut to stick, and coconut is our main flavor. Make sure you mix the coconut with Panko breadcrumbs because without the breadcrumbs, the coconut is more likely to fall off.
Coconut Shrimp FAQs
- Canโt I just coat shrimp in coconut? Coating wet shrimp in coconut may sound like it could work, but the coconut falls off. Thatโs why you need the flour and egg, too.
- Should I use sweetened shredded coconut? Yes, definitely. The sugar on the coconut shreds melts and the coating becomes crisp and slightly caramelized. Itโs incredible. If you prefer unsweetened shredded coconut, you can absolutely use that but youโll lose the sweetness and some crisp.
- Do I have to use Panko breadcrumbs? For this recipe, Panko is better than regular breadcrumbs because it ensures a crunchy texture. Made from crustless bread, it is coarsely ground into airy, large flakes. For that reason, Panko breadcrumbs stay crispier than regular breadcrumbs because they do not absorb as much grease and liquid during the frying process. You can find this type of breadcrumb in the regular breadcrumb aisle of most grocery stores.
We like to use a little more coconut and a little less Panko for the final coating because the more sweet coconut crust, the better! See full written recipe below.
Can I Bake or Air-Fry This Coconut Shrimp?
Many readers have skipped the traditional stove-top frying method for baking or air-frying instead. I have not personally tried them in an air-fryer. Youโll lose a lot of crispiness baking them in the oven, but feel free to try it in a 400ยฐF (204ยฐC) oven. Spread out onto a lined baking sheet, bake for 10 minutes, then flip each and bake for another 7-8 minutes.
Coconut Shrimp Dipping Sauce
You can serve coconut shrimp plain, but it tastes even better with a dipping sauce. (It’s just like serving zucchini fritters with the accompanying Greek yogurt dip.) Iโm particular to an orange chili sauce, which is made with store-bought Thai chili sauce and orange preserves. Itโs sweet with a little spicy kick.
But pictured here with the coconut shrimp is a store-bought spicy peach chili sauce that I found in the Asian food section of my regular grocery store. My family and I have also tried and loved this dipping sauce.
More Crowd-Favorite Recipes
- Crab Cakes
- Stromboli
- Bacon Wrapped Cheesy Stuffed Jalapeรฑos
- Soft Pretzel Bites
- Pepperoni Pizza Rolls
Easy Coconut Shrimp
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Ingredients
- 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 poundย rawย large shrimp, peeled and deveined with tails attached
- 3-4 Tablespoons vegetable oil or coconut oil (or olive oil)*
- optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a timeโdo not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
Notes
- Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350ยฐF (177ยฐC) oven or until thawed and warm.
- Special Tools (affiliate links): Glass Mixing Bowls | Large Skillet | Tongs
- Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed.
- Oil: I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4.
- Serving Sauce: We’ve also tried and loved this dipping sauce too.
Reader Comments and Reviews
This was very tasty! Served with sweet chili sauce.
I made these using unsweetened coconut and they came out absolutely amazing. My friend said they were restaurant quality. I also air fried them. 4 minutes only.
They turned out delicious. I used coconut โtrashโ from whole coconuts (live in the Caribbean where they are plentiful) and tasted really good.
This was an exceptional recipe to try for my first attempt to make coconut shrimp. And altho we loved it, we felt that something was missing. Shrimp was cooked well, all ingredients were exact, but we felt that it needed an extra something. I even added more salt after it was cooked. Any suggestions?
Hi Kathy, were you using sweetened shredded coconut? That gives more flavor than unsweetened coconut. If you wish to try it again, you can certainly try adding more salt and pepper, or even another spice that you enjoy. Let us know if you do any experimenting!
Thank You soooo much for identifying your flour measurement!!! I’ve ruined many recipes not knowing to scoop or spoon. You and your recipe are AWESOME!!!
Delicious and Easy! Loved it!
Excellent flavor. Cooking for 2.5 minutes per side was just right.
This was a hit with my family loved the crispy coconut shrimp with a sweet sauce I made.
Great recipe! Had leftover handmade sweetened coconut from the macaroon recipe, so decided to purchase shrimp to use it up. Never made coconut shrimp before, they were delicious, and our six year old decided she likes shrimp after all. Definitely making again for company.
Perfect .Easy to make and eat!
These coconut shrimp were a big hit, beautiful crispy coating over perfectly cooked shrimp!
Again another absolutely fabulous recipe thank you
Awful, tasted bland and gross. Followed all directions. Very disappointed.
I used prawns with is recipe tonight. Can’t wait to try again.
I havent tried this yet, but i intend to. I would like to respond to someone’s question regarding cooking them in an air fryer. I have done that with mexium to large shrimp. 375 gor about 5 minutes on each side. Spray basket eith cooking spray first
I made the coconut shrimp and served it with Bang Bang sauce, it was so yummy! Could not stop eating till all goneโฆ.andโฆ.easy to prepare!!!
How far in advance can I make the coconut shrimp without frying them?
Hi Lucia, these aren’t the best for making ahead – best to cook right away!
Had a great time making these coconut shrimp. So good!!!
thanks to the author for taking his clock time on this one.
I don’t usually comment on recipes but this is delicious, even with frozen pre-cooked shrimp, and super easy! A keeper!
I have used this recipe like 4 times in the last 5 weeks. My sisters love them. Easy to make. Taste better than the restaurant can. Not to sweet
I wanted to make this recipe for a pot luck but am concerned that the shrimp will get soggy by the time I get there even though we wonโt be going too far. Can you recommend how I can keep them warm and crispy
Hi Pat, can you reheat the shrimp in the oven once you arrive? That may be your best bet for serving. Hope they’re a hit!
Can you air fry the coconut shrimp
Hi Laura, we haven’t tested it ourselves, so can’t tell you what the bake time would be, but many readers have reported success with making this recipe in an air fryer.
Surpisingly, this was a very quick/easy recipe. My husband’s favorite dish is coconut shrimp, so he was all over this. We both really enjoyed it.
Hi Sally, can you use unsweetened coconut for the shrimp. Thank you
Hi Nora, you can use your unsweetened coconut (without adding sugar), just expect a less sweet coating. Many readers have reported using unsweetened coconut with no issues. Let us know if you give it a try!
If we donโt like coconut what should we use
Scrumptious! Iโm going to try this recipe over and over again ! Thanks for sharing!