Easy Coconut Shrimp.

Hands down, this is the best coconut shrimp recipe I’ve tried! Look:


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.

Coconut Shrimp

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. They’re incredible 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!

Ingredients:

  • 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

Directions:

  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!
   

160 Responses to “Easy Coconut Shrimp.”

  1. #
    81
    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.

    Reply

    • Brittanyreplied on July 27th, 2016 at 4:16 pm

      How long did you cook them on each side??

      Reply

  2. #
    82
    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.

    Reply

  3. #
    83
    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?

    Reply

    • Kathyreplied on May 18th, 2016 at 10:11 pm

      Muriel that Red Lobster sauce is made with Pina colada mix, sour cream and drained crush pineapples. I don’t remember the ratios but if you just make a small bowl and make it to your taste. I got the recipe on line copy cat recipes or something like that.

      Reply

  4. #
    84
    LuAnnposted October 3, 2015 at 5:23 pm

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

    Reply

  5. #
    85
    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 

    Reply

  6. #
    86
    Danielaposted October 7, 2015 at 8:31 pm

    Made this , so easy and yummy . 

    Reply

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

      Thank you ! Yumm

      Reply

  7. #
    87
    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!

    Reply

  8. #
    88
    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!

    Reply

  9. #
    89
    Crystalposted December 9, 2015 at 6:27 pm

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

    Reply

  10. #
    90
    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!

    Reply

  11. #
    91
    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.

    Reply

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

      Yep, you can halve the ingredients.

      Reply

  12. #
    92
    Pegposted December 15, 2015 at 10:18 am

    Thanks very much.

    Reply

    • Kathyreplied on May 23rd, 2016 at 8:36 pm

      Oh man Peg, I cook for one as well I made the whole recipe! YIKES! It did take me the whole weekend to polish them off though! 🙂

      Reply

  13. #
    93
    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.

    Reply

  14. #
    94
    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.)

    Reply

  15. #
    95
    Rachelleposted March 30, 2016 at 12:33 am

    Did this tonight with my mom for my birthday instead of a big dinner. It was FANTASTIC! I got the idea from my boss who works as a caterer, but I wanted fresh ingredients! Loved it. Thanks!

    Reply

  16. #
    96
    Mom24_4evermomposted April 9, 2016 at 5:57 pm

    Made this tonight. Delicious. Fast, easy, perfect. I added a bit of rice vinegar to the sauce. Thank you for sharing.

    Reply

  17. #
    97
    Kerryposted May 19, 2016 at 10:25 pm

    OH MY GOODNESS!  You’re right, this is THE BEST coconut shrimp I have ever had!  I am the queen of condiments and I couldn’t use any dipping sauce for these because I didn’t want to take away from the deliciousness.  Thank you, thank you, thank you for sharing this sweet goodness with us.

    Reply

  18. #
    98
    Millieposted May 20, 2016 at 9:29 pm

    Prepared several times as appetizer and always a hit. Have served with variety of dips such as mango sauce, heated hot pepper jelly, and duck sauce. 

    Reply

  19. #
    99
    Kathyposted May 23, 2016 at 8:32 pm

    I made these coconut shrimp this past weekend, 1 pound of them! I ate them all except the 8 I packed for lunch for Monday! I am going to make more! They are very very yummy! Made the sweet potatoe fries too. awesome!

    Reply

  20. #
    100
    Julesposted May 26, 2016 at 11:39 pm

    I’ve never made coconut shrimp in my life- until tonight. First of all, the pictures were mouth watering and, hallelujah, the recipe was easy to follow. I used the recipe tonight and we (my boyfriend and I) both loved it.   
    Thank you for sharing your recipe and adding a new meal to my list of dinner options. 

    – Jules 

    Reply

  21. #
    101
    Wendy Fellersposted June 2, 2016 at 8:40 pm

    Those were so absolutely DELICIOUS!!! You really don’t need any dipping sauce 🙂

    Reply

  22. #
    102
    Brendaposted June 5, 2016 at 10:02 am

    I love this recipe!  Taste of awesomeness,  I  also used it with fresh caught Red Snapper and Fresh Grouper. I live on the Forgotten Coast of FL. The Panhandle @ Carrabelle, FL.  I cut the fish into “Fish stick Size”then followed the recipe as written.  OMG, YUM to the TUM. I too use coconut oil. It’s lite, flavorful,  and not greasy at all. Thanks for this wonderful recipe for cooking Seafood & Chicken Tenders so deliciously!!!!

    Reply

  23. #
    103
    miaposted June 11, 2016 at 11:09 am

    this is definitely super easy! I’ll have to give it a try.. and I am with you on having more coconut then panko, bring on the sweetness! I like to use an apricot dipping sauce but the orange or peach chili sauce sounds like it pairs great as well! thank you! 😀

    Reply

    • MCGebhardreplied on June 18th, 2016 at 12:27 am

      This is a great recipe! I also made the sweet chili/orange marmalade dipping sauce. It tasted a little bland so I put in a dash of sriracha sauce and it really gave it some zip. I had to put it away before I ate too much:-P

      Reply

  24. #
    104
    Noelleposted June 17, 2016 at 6:42 pm

    Awesomesauce IS a real word. Google Renae Christine 🙂

    Reply

  25. #
    105
    Julieposted June 27, 2016 at 12:06 pm

    Should I thaw out frozen coco shrimp before baking?

    Reply

    • Sallyreplied on June 28th, 2016 at 10:30 am

      No need to thaw before baking.

      Reply

  26. #
    106
    Mom24_4evermomposted June 28, 2016 at 8:31 pm

    I made a large batch a while back and froze the leftovers. I’ve been a little skeptical about reheating them, would they really be good or would they end up over-cooked? Well, tonight was the night. Reheated beautifully. Next time I’d give them more like 12-14 minutes at 350°, but so nice to know this is an option. Truly a great recipe. Thank you.

    Reply

  27. #
    107
    Dana Mitchellposted July 6, 2016 at 8:51 pm

    Can these coconut shrimp be baked instead of fried? The recipe looks awesome, i love coconut shrimp in restaurants and all the comments seem great. Just dont want to fry to be healthier.

    Reply

    • Kathleenreplied on August 21st, 2016 at 6:48 pm

      I didn’t have eggs, sweetened coconut, panko, and can’t use whole wheat flour, also no coconut oil.  Instead, for the sticky sweetness , I’m marinading my shrimp in a diluted frozen pina coloda, and for the crunch I’m using crushed rice crisps and unsweetened coconut mixed with salt and pepper.  I plan on rolling the pina coloda shrimp in the dry mixer and frying in butter, olive oil or grape seed oil.  I’ll let you know what happens, could be a disaster.

      Reply

      • Kathleenreplied on August 21st, 2016 at 6:58 pm

        OMG!  Delicious

  28. #
    108
    Nadirahposted August 7, 2016 at 6:37 pm

    I just made these but I used what I had on hand.  I didn’t have Panko so I used plain breadcrumbs.  They were very good.  I microwaved some apricots with white wine vinigar and sriracha chili sauce.  They taste great.  

    Reply

  29. #
    109
    Janetposted August 9, 2016 at 7:48 pm

    I love coconut shrimp and have always thought they would be messy and hard to make, but this was one of the BEST and easist recipes I have ever made. I used coconut oil for frying and they were FABULOUS?

    Reply

  30. #
    110
    Dave Spurgeonposted August 21, 2016 at 2:30 pm

    Try this dipping sauce with the Coconut Shrimp:

    Creamy Pineapple-Coconut Dipping Sauce
    1 cup Plain Yogurt (not Greek)
    1 can Pineapple Tidbits, drained
    3 Tbsp Powdered Sugar
    1/4 cup Sweetened Shredded Coconut
    2 Tbsp Unsweetened Coconut Milk

    Mic all ingredients and chill it in the fridge.

    Reply

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