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! :)

 

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Easy Coconut Shrimp

Yield: 1 pound; 4 servings

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

Prep Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1/3 cup all-purpose flour (or whole wheat)
  • 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.

Easy Coconut Shrimp recipe on sallysbakingaddiction.com

 

   

114 Responses to “Easy Coconut Shrimp.”

  1. #
    61
    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!

    Reply

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

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

      Reply

  2. #
    62
    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 :)

    Reply

  3. #
    63
    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!

    Reply

  4. #
    64
    Mariaposted February 13, 2015 at 5:17 pm

    Can the coconut shrimp be baked instead of fried?

    Reply

  5. #
    65
    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!

    Reply

  6. #
    66
    christinaposted March 11, 2015 at 7:04 pm

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

    Reply

  7. #
    67
    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???????

    Reply

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

      lol wow, get over yourself

      Reply

  8. #
    68
    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.

    Reply

  9. #
    69
    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!

    Reply

  10. #
    70
    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!!

    Reply

  11. #
    71
    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!

    Reply

  12. #
    72
    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?

    Reply

    • 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.

      Reply

  13. #
    73
    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!

    Reply

  14. #
    74
    Barbara Canhamposted June 2, 2015 at 12:29 pm

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

    Reply

  15. #
    75
    Karen Anzaloneposted June 17, 2015 at 2:02 am

    Can they be done in a fryer?

    Reply

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

      Absolutely!

      Reply

  16. #
    76
    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.

    Reply

  17. #
    77
    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!!!

    Reply

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