Addictive Recipes from a Self-Taught Baker

Easy Coconut Shrimp.

Coconut Shrimp
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!

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!

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!

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!

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! 🙂

Easy Coconut Shrimp

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.

Recipe Notes:

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

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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 Love this stuff!


  1. This is so much like my recipe! Which I thought I invented. I use BIG shrimp (16 – 20), butterfly them for even more surface area. I use cornstarch instead of flour, egg whites instead of whole eggs, then BAKE them!! Fab-u-lous. So easy. What’s this nonsense about leftovers??! Never happens. I’ve tried flavor/spices in the mix, curry, Cajun, garlic, we like plain best. Dip in Thai sweet chili sauce. Viola

  2. Can you suggest other great sides for this shrimp ?

  3. I love dipping in a pina colada sauce. Just mix some sour cream, with a lil sugar, fresh or canned pineapple and just a touch of pineapple juice. You can also add coconut flakes. Soo delicious. I also soak my shrimp in coconut rum before breading. Yummy!

  4. Can you do this in the deep fryer?

  5. Where is the recipe for BAKING the coconut shrimp??? You talk about it and then give a recipe for frying! What am I missing here?

  6. I fixed them in a wok in coconut oil.  I served them with the Orange sauce that I microwaved.  Yummy!

  7. Do you use raw shrimp or the kind that is already to serve?

    • Raw shrimp! Don’t fry shrimp that are ready to eat. By the time the coconut would be brown your shrimp would be to done and possibly rubber like!

  8. This recipe is awesome…I made some scrumptious coconut shrimp tonight. Thanks for sharing.

  9. OMG Sally, I made this for dinner tonight and it was amazing!  Followed your recipe exactly using coconut oil and made the orange marmalade/sweet chili sauce for dipping. This was so easy and quick to do. The shrimp was delicious and everyone loved it! Your recipes are always the best and easy to follow. Thanks for making me a better cook and baker! I am truly one of your biggest fans!

  10. Hi Sally,
    This recipe looks sooo good. I was wondering if you could use corn starch instead of the flour?

  11. I have to take these to a party an hour away. Do you think that if l slightly under-fried or baked them and then finished in a toaster oven @ 350° they would still be warm and crunchy? 

  12. This recipe is absolutely delicious. It is SO EASY, and the directions are spot on. I used one of the tips – soak in rum before hand. I used dark rum for an hour, and they had a strong rum taste. Very delicious, but the more timid may want a quick dip in a lighter rum. I also made a dipping sauce by simmering some orange juice, lime juice, honey, dash of soy sauce, red pepper flakes, and corn starch. Loved it!

  13. I made these tonight for my family they really enjoy them 

  14. I did my deep fryer at 350 , used vegetable oil , came out awesome . Takes a few mins til they look golden brown

  15. could i make them ahead and freeze them BEFORE frying. then cook them frozen state???? i need to make enough for 70 people!!!

  16. They are really really good, even better than in a restaurant and a lot cheaper. This will be my new favorite recipes and it’s so easy. And I hate cooking

  17. Fixed them tonight. Absolutely delicious!!!

  18. Just did this recipe both baked and fried with a pina colada dip . My family loved it

  19. Hi Sally, I made this recipe with a twist of spices like cayenne, paprika and minced garlic with chopped cilantro …. it was divine!!! and I baked @ 350 for about 12 minutes…

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