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! 🙂

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Easy Coconut Shrimp

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Description

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 flour (spoon & leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black 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 oil*

Instructions

  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.

Notes

  1. Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven– or until thawed and warm.
  2. Coconut Oil: I prefer frying the coconut shrimp in coconut oil for the best taste!

Keywords: coconut shrimp

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

287 Comments

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  1. Hi- This recipe is really easy and simple I love it.

    1. Heather Evans says:

      made this recipe several times and the kids loved it. We are actually having it again tonight

  2. JoAnn Harrison says:

    I usually avoid frying anything, but I love coconut shrimp and the restaurant that served it has closed. THIS recipe is worth the frying mess. Oh My Gosh SOOO good. We served it with Captain Rodney’s Boucan Pepper Glaze. WOW, it was all we had. No side dishes; just the coconut shrimp. Thanks Sally for another amazing recipe.

  3. I actually just got done making this recipe! Super delicious. I found that cleaning the oil in between batches helped. As some coconut flakes do fall off and burn at the bottom. Also I would increase the flour mixture (twice as much as the recipe calls for) and decrease the panko/coconut mixture (by half) I ended up throwing away a lot of my dredge after I was done. Also just used a pinch of salt and pepper in the flour because I used seasoned breadcrumbs. Egg mixture was right amount. I did about 21 large shrimp.
    I used “grace sweet and spicy hot pepper sauce” might be in your international aisle.

    1. Try refrigerating them. – covered lightly with waxed paper and spaced an inch apart on a shallow wax paper-lined pan, for at least an hour. (I usually go 2 hours. This is a great recipe!

  4. Forgot to rate!!!!! But yeah 5 stars!!!!!!!

  5. Best coconut shrimp i have ever eaten! I made this recipe because i love coconut shrimp, but i never deep fry anything for the sake of healthiness.
    But i have been craving them since i only eat them seldomly un restaurants, and it has been a long time. It was so easy to make them and the flavor was amazing! Even kids loved them. Thanks for the recipe!

  6. Shelana Malone says:

    Do you think I can make these in my airfryer instead of pan frying?

    1. Should work just fine, yes! I haven’t tried it yet since I don’t have one, but I don’t see any issue. Let me know how you like them!

  7. “Serve this coconut shrimp to guests this summer and I guarantee they will be the first thing to go.” Would it be the guests or the coconut shrimp that would be the first thing to go?
    My friend Sara goes gaga for Coconut Shrimp. I’ll make these as a treat for her.

  8. Alexsandra Solvin says:

    Made this last night. We loved it! I did Butterfly the shrimp and fried them in coconut oil as well. They were crunchy, golden brown, coconutty wonders. We ate them all!

  9. Chelsea @ Mae's Menu says:

    These look so delicious… and surprisingly easy! I’m going to make these next weekend for a friend’s (social distancing 😉 birthday party.
    Thanks so much for sharing, Sally. I always love your recipes!

  10. Thanks for sharing this recipe, made it yesterday for dinner and they turned out great! So simple. I think it was a compliment when my wife said just like at a restaurant.

  11. This is a delicious easy to make! My brother who is a trained gourmet chef wondered where I bought them. He was impressed that I made them!

  12. Can I fry these ahead and then heat up in oven later? Hate frying stuff when company is present.

    1. Hi Sandra! I can’t see why not.

  13. These are delicious. We doubled the recipe and ingredients. But only had about 1/2 the Panko bread crumbs we needed. Substituted Oat bran instead! It was fantastic!

  14. TIP: For best results, after battering the shrimp space them apart on a shallow wax paper-lined dish or pan and REFRIGERATE for at least an hour before frying.

  15. Hey Sally! This sounds amazing, I LOVE coconut shrimp and your recipes, so combined I bet it’s fantastic! I’ve recently decided to go low-carb, so I was wondering if there’s any low-carb substitution I could use for the flour and the panko. Trying to do low-carb has been really difficult, especially with my love for baking.

  16. nancy g visconti says:

    Hi Sally,
    I only have un-sweetened coconut. How do I make that work. Thanks for all your great ideas. Nancy

  17. Lauren Kaufman says:

    Can you bake these shrimp instead of frying them? How will they taste?

    1. Hi Lauren! I’ve never baked the coconut shrimp before, but some readers have left positive reviews after doing so.

  18. A-mazing! Best shrimp I’ve ever eaten!

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