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! 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! 🙂

Easy Coconut Shrimp

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.

Recipe Notes:

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

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© 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!

208 Comments

Comments

  1. Dana Bungay on January 7, 2017 at 10:40 pm

    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

    • Naomi on January 30, 2017 at 10:11 am

      Hi Dana, what temp and how long would you bake them? Thanks 

    • Shirley on March 1, 2017 at 4:32 pm

      What temp and how long for Baking? Thanks!

    • Char on September 16, 2017 at 8:39 am

      What temperature do you bake them at?

    • Nathaniel Swan on June 30, 2018 at 11:07 pm

      I tried deep frying them but the oil was way too hot…….What would be a good oil temperature to deep fry coconut shrimp?

  2. Mickey on January 14, 2017 at 1:18 pm

    Can you suggest other great sides for this shrimp ?

    • Shirley Shanahan on May 22, 2017 at 11:07 am

      Mickey, I use two parts Orange Marmalade to one part Horseradish. We love it.

  3. Sherry on January 25, 2017 at 1:57 am

    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!

    • Dani on June 7, 2017 at 7:26 pm

      Your coconut rum soak tip was AMAZING. One hour in dark rum made them very strong and extra special. Thanks! 🙂

    • Rebecca on November 29, 2017 at 1:14 pm

      Wow wow wow love it

  4. Ashley on February 6, 2017 at 10:20 am

    Can you do this in the deep fryer?

    • Sally on February 6, 2017 at 4:58 pm

      Absolutely!

  5. Kira Rish on February 6, 2017 at 3:13 pm

    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?

    • Sally on February 6, 2017 at 4:56 pm

      I’ve never baked the coconut shrimp before, but I believe some readers have in the comment section. Enjoy!

  6. Kim on February 11, 2017 at 6:01 pm

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

  7. Kelsey on February 26, 2017 at 9:36 am

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

    • Cindy on March 9, 2017 at 4:39 pm

      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. Ramista on March 6, 2017 at 6:20 pm

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

  9. Deb on March 22, 2017 at 9:54 pm

    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. Courtney on May 10, 2017 at 9:03 pm

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

  11. Vivi on May 23, 2017 at 11:15 pm

    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? 

    • Sally on May 24, 2017 at 10:42 am

      That should be fine.

  12. Dani on June 7, 2017 at 7:30 pm

    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!

    • Sally on June 8, 2017 at 10:08 am

      YUM!!!

    • Susan on December 19, 2017 at 1:04 pm

      could you make coconut shrimp in an air fryer

  13. Shaii Maclin on July 8, 2017 at 10:40 pm

    I made these tonight for my family they really enjoy them 

  14. Brian Murphy on August 21, 2017 at 8:27 pm

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

  15. sharon on September 11, 2017 at 4:09 pm

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

  16. Britta on January 1, 2018 at 4:37 pm

    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. Alaska Shrimp Lover on May 21, 2018 at 11:19 am

    I have tried many recipes for coconut shrimp and these were by far the best and so easy! I did have to make up more panko/coconut mix but I was using smalls (40 per pound) so there could have been more surface area to cover. I let them set up for about 15 minutes before frying. I put 1″ rice bran oil in my large wok and cooked 10 at a time for 1 minute each side. I also take off the tails.
    My go to sauce is 1/4c orange marmalade, 2T honey, 2T Dijon mustard, few drops Tabasco (optional).
    Coconut shrimp is my very picky son’s favorite dish – even he thought they were good. I froze some to see how they did, but I don’t imagine the dish will have many leftovers!

    • Sally on May 21, 2018 at 12:57 pm

      I’m so glad even your picky eater enjoyed these! That sauce sounds delicious!

  18. Marilyn on May 21, 2018 at 4:07 pm

    Can you coat in coconut flour and no panko?

    • Sally on May 22, 2018 at 10:00 am

      Hi Marilyn! I haven’t prepared the coconut shrimp that way, but it’s worth a try!

  19. Danita on June 23, 2018 at 3:29 pm

    Love, love, love your recipe Sally thank you!!!

  20. Marie Nixon on June 30, 2018 at 1:47 pm

    This is my first time making coconut shrimp and first time even eating coconut shrimp. I loved this recipe. What a great recipe to serve to guests. I’m so glad to hear that they freeze and reheat well.

  21. Kelly on July 11, 2018 at 9:30 pm

    Just made this!!! My sweetie kissed me and said I could make this every day!!! Thank you for the recipe!

Reviews

  1. Marie Nixon on June 30, 2018 at 1:47 pm

    This is my first time making coconut shrimp and first time even eating coconut shrimp. I loved this recipe. What a great recipe to serve to guests. I’m so glad to hear that they freeze and reheat well.

Questions

  1. Marilyn on May 21, 2018 at 4:07 pm

    Can you coat in coconut flour and no panko?

    • Sally on May 22, 2018 at 10:00 am

      Hi Marilyn! I haven’t prepared the coconut shrimp that way, but it’s worth a try!

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