Easy Coconut Shrimp.

This is the best coconut shrimp recipe I’ve tried and you won’t believe how easy it is!

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! A 30 minute recipe. sallysbakingaddiction.com

I know what you’re thinking. Who am I and what have I done with Sally? Shrimp on a baking blog. Have I lost my mind? The answer is yes.

I’ve been all over the place this week! Popsicles, cheesecake, quiche, and shrimp. You can attribute my randomness to what my life is like at the moment. Packing, moving, wedding planning, friends visiting, bridal shower, cookbook signings, and 100 mile goals. Someone pass me a glass of wine. Or perhaps a coffee IV?

The only thing keeping me same at the moment is leftover chocolate chip zucchini bread.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! sallysbakingaddiction.com

While quite the random recipe, I must say that this coconut shrimp recipe is heaven sent. Yes yes, it really is. Golden, sweet, crispy, coconut encrusted shrimp.

I played around in the kitchen last week to test recipes for a 4th of July shindig. And after one taste of this homemade take-out favorite, I am sold. It is, by far, the best coconut shrimp I’ve ever had. And I’ve had my fair share!

My coconut shrimp recipe is unlike any others that I’ve tried before. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. Serve this coconut shrimp to guests this summer and I guarantee they will be the first thing to go.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! sallysbakingaddiction.com

For those of you who have never had it before, coconut shrimp is basically shrimp rolled in coconut and fried to a delicious crisp. You will be shocked at how easy it is to make! My homemade version trumps take-out and restaurant, trust me.

It’s a quick 3 step process: the shrimp take a dunk into flour, then a dunk in beaten egg, and a heavy heavy heavy dunk into coconut/Panko. I like to use a little more coconut and a little less Panko for the coating – the more sweet coconut crust, the better.

Flour allows the egg to stick, egg allows the coconut and Panko to stick, coconut gives the shrimp their flavor, and Panko ensures a crunchy texture.

Here is why Panko is better than regular breadcrumbs in my coconut shrimp recipe: Panko is made from crustless bread and is coarsely ground into airy, large flakes. Panko stays crispier longer than regular breadcrumbs because they do not absorb as much grease and liquid in the frying process.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! sallysbakingaddiction.com

I’ve never had a hankering for shrimp in the morning, but looking at the photo above makes me want to reach through the screen and eat one with my breakfast.

Weird? Yes.

Anyway. I like to serve coconut shrimp with a variety of sauces. It’s amazing with spicy orange sauce, which is 1 part Thai sweet chili sauce to 2 parts orange marmalade. If awesomesauce was a real word, it would describe my spicy orange dipping sauce.

Pictured with my coconut shrimp is just a simple spicy peach chili sauce I found at the store. Truly anything sweet ‘n spicy will compliment the shrimp wonderfully. For those wondering, I bought the Thai sweet chili sauce in the international food section of my regular grocery store. I’ve tried this dipping sauce and it’s very tasty as well.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! sallysbakingaddiction.com

Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too. We had it with a simple green salad topped with sesame ginger dressing, a few crushed peanuts, and edamame. And wine. Always wine. ENJOY! :)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Easy Coconut Shrimp

Yield: 1 pound; 4 servings

Prep Time: 20 minutes

Total Time: 30 minutes

Print Recipe

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!


  • 1/3 cup all-purpose flour (or whole wheat) (measured correctly)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1


  1. 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.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, 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.
  3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I've tried this dipping sauce and it's very tasty as well.
  5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
  6. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

Additional Notes:

  1. I prefer frying the coconut shrimp in coconut oil for the best taste!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Serve up your coconut shrimp with some Cinnamon Sugar Sweet Potato Fries!

Cinnamon Sugar Sweet Potato Fries by @sallybakeblog

See more savory recipes.

See more dinner recipes.

SUPER simple Coconut Shrimp recipe on sallysbakingaddiction.com. Love this stuff!

136 Responses to “Easy Coconut Shrimp.”

  1. #
    Azizahposted August 13, 2014 at 10:14 am

    Can I use anything else besides Panko? Or is Coconut Panko an actual thing together. Cause I have coconut seperate. No bread crumps though.


    • Sallyreplied on August 13th, 2014 at 10:38 am

      Panko is required for the coating – coconut and panko are separate. If you’d like to test around with other coating options, go ahead! I can’t think of any that will provide the same texture and taste, though.


  2. #
    Dianeposted October 24, 2014 at 4:35 pm

    I have made a similar recipe– it’s practically the same as this one, except that you marinate the shrimp for an hour in light coconut milk first. After breading as your recipe specifies, bake the shrimp at 400 for 7-9 minutes on each side. (I’ll admit, they don’t look quite as yummy as yours do, but I don’t like frying foods.)

    A quick and easy dipping sauce is made of 2 T. coconut milk, 1/3 c. apricot preserves, and 1 t. spicy brown mustard. Yum!


    • Sallyreplied on October 24th, 2014 at 6:22 pm

      Sounds delicious Diane! I’ll definitely try that.


  3. #
    ritaposted November 1, 2014 at 8:23 pm

    The shrimp tasted great and we did not have 1 shrimp left!! Tasted like it was made at Cheeseburger in Paradise! The sauce was great but a little too sweet for the majority at my house!


  4. #
    Shabposted November 13, 2014 at 9:25 am

    Hi, Can i use the part baked shrimp for this recipe? I mean the pink shrimps that you get in packets in frozen section of supermarkets?

    Your recipe looks yummy btw :)

    Thanks xx


  5. #
    Lorettaposted November 19, 2014 at 4:07 pm

    Can these be made ahead and reheated? I don’t have very much experience with shrimp, would that change the shrimp texture or something?


    • Sallyreplied on November 19th, 2014 at 5:22 pm

      yep, you may refrigerate or freeze after they are baked. reheat to your liking in the oven until warm– about 10 minutes at 350.


  6. #
    minposted November 28, 2014 at 12:41 pm

    Can I use cooked shrimp for this recipe (the deveined, cooked, peeled shrimp you buy frozen)?


    • Sallyreplied on November 28th, 2014 at 12:43 pm

      You can, yes– but the shrimp won’t take as long to cook in the oil.


  7. #
    Joe Walkerposted December 7, 2014 at 2:30 pm

    I used this recipe for a church potluck and found it to be pretty wonderful. I made a double (2 lbs of raw shrimp) recipe and it vanished in minutes. I could have made more.
    I had trouble getting the temp right when frying in a skillet. The pro’s will not have this problem probably. I used peanut oil. The first few shrimp were cooking too quickly and too dark as well as tasting oily. So, got out the deep fat fryer and heated the oil to 325 degrees and finished the process. That did the trick. Crispy, not oily and a perfect golden color.
    I also added Cayenne pepper to the flour mixture.
    Great recipe…thank you. I’ll be doing this one again.


    • Joe Walkerreplied on December 7th, 2014 at 2:32 pm

      for serving, I used extra long flat end toothpicks to skewer each shrimp. This made it easier for serving at a potluck (buffet line)


  8. #
    Lucieposted December 24, 2014 at 11:06 am

    Does it matter if the Panko breadcrumbs are seasoned or unseasoned? Recipe really sounds yummy and going to be trying it for New Years, just would like clarification on whether to use the Panko seaoned or unseasoned bread crumbs.


    • Sallyreplied on December 24th, 2014 at 9:21 pm

      i use unseasoned


  9. #
    mattposted January 1, 2015 at 3:52 pm

    I am not a coconut fan, but it is the perfect way to mix sweet and savory. If you have never tried it your missing out :-).


  10. #
    yenta1957posted January 14, 2015 at 5:01 pm

    I made this last night + it was SPECTACULAR! It was the first time I ever attempted to work w/ shrimp, so I anticipated less than favorable results. Sally!! Your recipe was so easy to follow + this coconut shrimp is a “keeper”. Thanks so much for sharing.


  11. #
    Becky Nystuenposted January 17, 2015 at 10:26 pm

    We have made this once already and loved it, but I will admit,I was confused by this line in your recipe:
    “You won’t a lot of coconut on each shrimp.”

    This could mean:
    You WON’T want a lot of coconut on each shrimp….or
    You WANT a lot of coconut on each shrimp. ??

    Can you please clarify? Thanks!


    • Sallyreplied on January 18th, 2015 at 7:00 pm

      Hi Becky. Sorry, it should be “want.” Thanks.


  12. #
    Amaryllis Jonesposted February 9, 2015 at 7:59 pm

    This is a fantastic recipe! I made it for dinner tonight and it was a huge hit with my family. I didn’t have panko breadcrumbs so I used normal breadcrumbs and it came out great! LOVE THIS recipe :)


  13. #
    Sloaneposted February 9, 2015 at 9:41 pm

    Amarillis, I made these for dinner tonight too! I am a kid (you heard right an eleven year old kid), for home at 6:30 and wow these are easy! This was the first time I have ever cooked dinner for four, I bake a ton, but never cook.I am now going to take a load off my sitter–I might make these every Thursday! Didn’t use Panko either.I also needed more flour mixture than called for. But I am 11 and made these in 45mins, first time cooking. Wow amazing. And you, Sally, are a transformer–because of your recipes, my dad went from muffin hater to muffin lover and even my sister liked these and she doesn’t like shrimp! Try these!


  14. #
    Mariaposted February 13, 2015 at 5:17 pm

    Can the coconut shrimp be baked instead of fried?


    • DWreplied on August 9th, 2015 at 12:49 am

      You can easily bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  


  15. #
    Jasonposted February 27, 2015 at 1:32 pm

    We have made these twice already and they are a firm favourite on our weekly menu at home. My daughter helped me make these the 2nd time as part of her Girl Guide Cooking badge.
    These are very addictive and so simple to make. Sweet chili sauce is all you need for dipping!


  16. #
    christinaposted March 11, 2015 at 7:04 pm

    Recipe was amazing. Made it today and everyone loved it. Very easy to make


  17. #
    Mollyposted March 15, 2015 at 4:00 pm

    Hi Sally I liked your recipe but I didn’t like the comment that Becky Nystuen wrote. Sounds like she is someone who gets off on correcting people because no one is that stupid that they couldn’t figure out what you really meant without asking if you meant won’t or want. Really???????


    • anonreplied on April 28th, 2015 at 4:07 pm

      lol wow, get over yourself


    • Tarareplied on January 24th, 2016 at 12:03 pm

      Yes, really. It was a legitimate question.  All it takes is one word to change the outcome of a recipe. Good cooks scrutinize all recipes and get clarification beFORE they start sacrificing ingredients.


  18. #
    Sarah Booksharposted March 17, 2015 at 3:12 am

    Oh my..oh my! These were amazing. I had to refill the breading but since it meant more shrimp I was happy to. I was eating these after they were coming out of the pan. I used Franks red hot sweet chili sauce but they were delicious on their own.


  19. #
    Bobby Meeksposted April 5, 2015 at 12:28 am

    We made these with coconut flour and rice crispy for breadcrumbs for a gluten free version and it was awesome. Thx!


    • Lisareplied on August 24th, 2015 at 1:07 pm

      Bobby, & Sally, thanks for the g.f. idea, the original  recipe,  and I have one for you… try adding coconut extract to the beaten egg mixture; about 1/4 teasp. Does it !, no more or you ruin good $. Thanks guys. This goes into my recipe  box.


  20. #
    Cecile @ My Yellow Farmhouseposted April 12, 2015 at 9:32 pm

    I can NOT wait to try this ! I found the recipe on Pinterest – but I’m printing it immediately ’cause I want to make this week. You have a GREAT blog!!


  21. #
    Stephanieposted April 26, 2015 at 6:15 pm

    I made this tonight and it was amazing! I used regular bread crumbs and unsweetened coconut and glad I didn’t bother with a dipping sauce since they were delicious all by themselves. The instructions were perfect. My picky daughter even liked them. Thanks for a great recipe!


  22. #
    Vposted May 9, 2015 at 3:51 am

    Beautiful shrimp :) For the Panko breadcrumbs, do you think using the seasoned (Italian style) ones will be OK with the coconut flavors or be a weird pairing?


    • Sallyreplied on May 9th, 2015 at 11:01 am

      I always just use plain. You can try the seasoned if you’d like! Worth a shot.


  23. #
    Little Cooking Tipsposted May 27, 2015 at 3:53 am

    What an interesting idea! We never used shredded coconut in a shrimp dish before, it sounds very good! Fantastic photos btw Sally!


  24. #
    Barbara Canhamposted June 2, 2015 at 12:29 pm

    Looks delicious am going to make them tonight. My family loves coconut shrimp.


  25. #
    Karen Anzaloneposted June 17, 2015 at 2:02 am

    Can they be done in a fryer?


    • Sallyreplied on June 17th, 2015 at 8:01 am



  26. #
    Ruth Aldrichposted June 25, 2015 at 1:41 pm

    I made these last night and we loved them. There are only two of us, I hope they do reheat well. Thank you so much for sharing I have been searching for a good coconut shrimp recipe. I can stop looking and now enjoy anytime we want.


  27. #
    Kashposted June 30, 2015 at 8:48 pm

    Totes Amazed!!! Smelled rediculously wonderful while cooking and tasted like it was cooked by Bobby Flay ( which it was ). Amazing recipe!!!


  28. #
    Hazel H.posted August 3, 2015 at 5:38 pm

    Thank you for this wonderful recipe!  They were absolutely delicious and were still wonderful the next day heated up. 


  29. #
    Valerieposted August 9, 2015 at 11:40 am

    Fabulous dish!! Using sweetened coconut and coconut oil gives the shrimp a perfect balance of coconut flavor. This recipe is a keeper :)


  30. #
    Kathyposted August 11, 2015 at 7:50 pm

    Wow – this recipe is amazing!  Made it while on vacation in our timeshare condo and it was so easy and delicious!  I am going to try it with chicken instead of shrimp for a bit of a change and I’m sure it will be just as wonderful.  Thank you for posting this.  Yummy!


  31. #
    Kathyposted August 11, 2015 at 9:12 pm

    OMG – I tried it with chicken tenders and it absolutely works and is amazingly delicious! Don’t have to change anything – just substitute the shrimp for chicken.  Seafood allergy?  Just don’t like shrimp?  Try it with chicken – it is delicious!  I like to experiment with recipes and this worked out just great.


  32. #
    lisaposted September 7, 2015 at 5:47 pm

    This recipe was absolutely the best bar none. This was as good or even better than restaurants. I took off the tails and I used hot and spicy Panko ( I thought I had Plain) and they were perfect, actually not as hot you would think, barely noticeable.. Made these for Dear hubby’s Birthday with about 25 shrimp and we ate them ALL. This will always be my shrimp recipe now.


  33. #
    Muriel brutonposted September 12, 2015 at 10:24 pm

    had coconut shrimp at red lobster last night. They served it with a special coconut sauce. Any ideas for a home prepared version of the sauce?


  34. #
    LuAnnposted October 3, 2015 at 5:23 pm

    To reheat easy coconut shrimp that I froze, do I need to thaw before baking?


  35. #
    Natalia Bposted October 5, 2015 at 3:48 pm

    Today I have made this recipe, amazingly easy to make and extremely delicious. The breading is soo perfect that won’t drip a drop of fat and won’t crumble.
    Try this recipe, highly recommended 


  36. #
    Danielaposted October 7, 2015 at 8:31 pm

    Made this , so easy and yummy . 


    • Danielareplied on October 7th, 2015 at 8:33 pm

      Thank you ! Yumm


  37. #
    Aliciaposted October 22, 2015 at 12:57 pm

    These were delicious! Made them for my husband’s birthday, and didn’t even have a chance to pick up any sauce, and they were wonderful on their own. I only had unsweetened coconut, so I just poured it into a coconut sugar & water mixture on the stove to sweeten it. The flavor was awesome. Thanks for the recipe!


  38. #
    Mark dieboldposted November 11, 2015 at 10:51 pm

    Wow! Not one left on the table! Made exactly as described when I was n a hurry to make dinner for my wife and 5 yo daughter when they were getting home late. Also made a soy and sriracha sauce dip…amazing together!


  39. #
    Crystalposted December 9, 2015 at 6:27 pm

    Delicious!! Big hit in our house. I modified to make gluten free. 


  40. #
    Sandyposted December 10, 2015 at 6:55 am

    Your recipe is bang on.  I didn’t have Panko, so I had to use cornflake crumbs and that tasted good as well.  I just wanted to say we tried it with thin slices of chicken, and it was really good too!


  41. #
    Peg Emersonposted December 14, 2015 at 5:14 pm

    I cook for only one and want to cut the recipe in half. I know you said to be careful in measuring, but if I just cut your measurements in half, will it still be as successful. IMHO, I’m SURE IT WILL, but need reassurance.


    • Sallyreplied on December 14th, 2015 at 6:53 pm

      Yep, you can halve the ingredients.


  42. #
    Pegposted December 15, 2015 at 10:18 am

    Thanks very much.


  43. #
    Benjamin Weingartenposted January 8, 2016 at 5:23 am

    Hi Sally! This is extremely delicious recipe you have shared with us. I visit your blog after long time.  But just after visiting I got this mind blowing recipe and tried I found this recipe out of this world. Thanks for sharing this awesome recipe.


  44. #
    Cynthia Jonesposted January 13, 2016 at 10:03 pm

    These were AMAZING! I made these tonight using whole wheat flour. This was the first time I’ve ever used coconut oil for frying. My middle son hates shrimp & he was absolutely in love with these. I’m very happy with the recipe, as usual with all of your recipes that I’ve tried. This one is definitely a winner that I will be making again!
    (For our sauce, I mixed apricot preserves with that Chile sauce & it was a great accompaniment.)


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