Golden, sweet, and crisp coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter, especially if you serve it with spicy-sweet dipping sauce. The recipe and process are both EASY. Serve this favorite dish as a meal alongside a fresh salad or set out as an appetizer or snack. All will be devoured in no time!
I originally published this recipe in 2014 and have since added new photos and additional success tips.
Crispy, sweet, and surprisingly simple to make, this easy coconut shrimp recipe is one of those restaurant favorites that tastes even better homemade. Each juicy shrimp is coated in a crunchy mixture of sweetened shredded coconut and Panko breadcrumbs, then pan-fried until perfectly golden.
I’ve been making this recipe for years because it’s reliable, beginner-friendly, and comes together in about 30 minutes with simple ingredients.
If you’ve never made homemade coconut shrimp before, don’t worry—I’ll walk you through each step so your coating stays crisp and actually sticks to the shrimp.
One reader, Paul, commented: “I made these tonight for an appetizer for us and they turned out PERFECTLY! Thank you so much for such a great recipe. I cannot wait until we have guests to make these for them. ★★★★★“
This shrimp recipe makes the perfect midweek meal or quick appetizer because the ingredients are simple and there’s minimal cook time.
Why You’ll Love This Easy Coconut Shrimp
If you’re searching for the best coconut shrimp recipe, here’s why this one stands out:
- Extra crispy texture: A combination of Panko breadcrumbs and shredded coconut creates a light, crunchy coating that stays crisp instead of becoming heavy or greasy.
- Perfect sweet-and-savory flavor: Sweet coconut balances the naturally briny shrimp for the classic coconut shrimp flavor everyone loves.
- Quick to prepare: Ready in about 30 minutes.
- Easy enough for beginners: The simple breading process is pretty foolproof, and I’ll explain why each coating layer matters.
- Versatile: Serve as an appetizer with dipping sauce or turn it into dinner with rice, salad, and roasted vegetables.
Best Shrimp to Use
I recommend using large raw shrimp that are peeled, deveined, and have the tails attached. The tails make the shrimp easier to prep, coat, and handle, especially if you’re serving them as an appetizer.
I prefer large shrimp because they shrink as they cook and stay nice and juicy. Medium shrimp will work too, but they’ll be much smaller after frying. (If you have medium shrimp on hand, they’re also wonderful in this honey garlic shrimp recipe.)
For the best coconut shrimp, use:
- Large raw shrimp
- Peeled and deveined
- Tails attached
Frozen raw shrimp work just fine as well. Just thaw them completely and pat them dry before breading. Dry shrimp hold onto the coating much better than wet shrimp.
Other Ingredients You Need
You only need a handful of simple ingredients:
- Sweetened shredded coconut: Creates the signature flavor and caramelized crunch. Unsweetened coconut works too, but the coating won’t become quite as crisp or beautifully golden.
- Panko breadcrumbs: Much crispier than traditional breadcrumbs.
- Eggs + flour: Essential for helping every bit of coconut stay attached.
- Oil for frying: Coconut oil adds subtle flavor, though vegetable or avocado oil work just as well.
What Makes This Coconut Shrimp So Crispy?
The secret is the coating. Instead of using only coconut, each shrimp gets 3 layers of coating:
- A light coating of seasoned flour
- Beaten eggs
- A generous mixture of sweetened shredded coconut and Panko breadcrumbs
Each layer has a purpose. The flour helps the egg stick, the egg helps the coconut coating stick, and the Panko creates an extra crispy crust while the coconut caramelizes into beautifully golden, crunchy bites.
Don’t skimp on pressing the coconut mixture onto each shrimp because you want plenty of coating on every piece.
Success Tips for Cooking Coconut Shrimp
You need enough oil to cover the bottom of your skillet, and tongs are helpful for flipping.
Fry in batches so the pan doesn’t become crowded.
Keep the oil at medium heat: too hot and the coconut burns before the shrimp cook; too cool and the coating absorbs excess oil.
Transfer cooked shrimp to a paper towel–lined plate while cooking the remaining batches.
Yes, but make sure it is raw. This is what I usually use when I can’t get my hands on fresh shrimp. Thaw frozen raw shrimp completely and pat dry before coating. I don’t recommend using frozen cooked shrimp.
Be sure to pat the shrimp dry before coating. The three-step coating process is important. Flour helps the egg stick, and the egg helps the coconut breadcrumbs adhere. Press the coating firmly onto the shrimp before frying.
You can bread the shrimp a few hours ahead and refrigerate them until ready to fry. Fried leftovers reheat well in the oven or air fryer.
Yes. Freeze cooked shrimp for up to 2 months. Reheat from frozen in a 350°F oven until hot and crispy.
You can, but the results won’t be as good. The sugar on the sweetened coconut shreds melts and the coating becomes crisp and slightly caramelized. It’s incredible. If you prefer unsweetened shredded coconut, you can absolutely use that but you’ll lose the sweetness and some crisp.
Panko breadcrumbs stay crispier than regular breadcrumbs because they do not absorb as much grease and liquid during the frying process.
Coconut Shrimp Dipping Sauce
You can serve coconut shrimp plain, but it tastes even better with a dipping sauce. (It’s just like serving zucchini fritters with the accompanying Greek yogurt dip.) I especially love these coconut shrimp with an easy 2-ingredient orange chili sauce, which is made with store-bought Thai chili sauce and orange preserves. It’s sweet with a little spicy kick.
Once you see how easy homemade coconut shrimp is, you may never order it at a restaurant again. The crunchy coconut coating, juicy shrimp, and sweet-and-spicy dipping sauce make every bite irresistible.
Try my coconut chicken recipe next!
Coconut Shrimp Tools
Easy Coconut Shrimp
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Golden, crispy coconut shrimp made with sweetened coconut, Panko breadcrumbs, and juicy shrimp. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying. Ready in about 30 minutes and perfect as an appetizer, snack, or easy dinner with a sweet-and-spicy dipping sauce.
Ingredients
- 1/3 cup (42g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 3/4 cup (50g) Panko breadcrumbs
- 1 cup (85g) sweetened shredded coconut
- 1 pound (454g) raw large shrimp, peeled and deveined with tails attached
- 3–4 Tablespoons coconut oil, vegetable oil, or avocado oil*
Optional Dipping Sauce & Serving Garnish
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons (120g) orange, peach, or apricot jam or preserves
- Optional, for serving: chopped scallions, cilantro, and/or lime wedges
Instructions
- 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.
- Coat each shrimp in the flour mixture, then the eggs, and finally the coconut mixture, pressing gently so the coating adheres. You want plenty of coconut on each shrimp. Place the coated shrimp on a plate or baking sheet while you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches, such as 7–8 shrimp at a time, and do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. If you prefer the shrimp a little darker, fry each side for about 2:30–3 minutes. Place the finished coconut shrimp on a paper towel–lined plate and continue cooking the remaining batches.
- Mix Thai chili sauce and preserves together and serve alongside the shrimp. Garnish with chopped scallions, cilantro, and/or lime wedges, if desired.
- Store leftover shrimp tightly covered in the refrigerator for up to 3 days.
Notes
- 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Large Skillet | Tongs
- Shrimp: Large raw shrimp that are peeled, deveined, and have the tails attached are best for this recipe. The tails make the shrimp easier to prep, coat, and handle, especially if serving as an appetizer. If using frozen shrimp, thaw completely and pat dry before beginning. Feel free to remove the tails before starting if desired.
- Can I Use Cooked, Frozen Shrimp? I don’t recommend it. For the best texture and flavor, start with raw shrimp. If using frozen raw shrimp, thaw completely and pat dry before coating.
- Oil: I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 or 4 Tablespoons.
- Air-Fry or Oven Bake: Many readers have swapped the traditional stove-top frying method for baking or air-frying instead. I have not personally tried them in an air-fryer. You’ll lose a lot of crispiness baking them in the oven, but feel free to try it in a 400°F (204°C) oven. Spread out onto a lined baking sheet, bake for 10 minutes, then flip each and bake for another 7–8 minutes.
- Serving Sauce: We especially love serving coconut shrimp with the simple orange chili sauce included in the recipe, but this dipping sauce is another similar option!
Reader Comments and Reviews
Loved it.
My whole family loved this recipe! Even my dad who is a picky eater! It wasnt too sweet or plain just the perfect mix!
Sally in the last week I have made your sweet chili chicken and your coconut shrimp. Both turned out so good! Thanks for the recipes. In the photo what is the sauce with the shrim? It almost looks like your Sweet Chili sauce! 🙂
It’s store-bought spicy orange/chile sauce. But the sauce from my sweet chili chicken would be excellent!
I enjoyed these very much right after they were made. I really pushed a lot of the coconut/panko into each shrimp on both sides to A) get a lot of the yummy coating on each shrimp and B) to not waste any of the mixture. They were very yummy the night we made them. We tried to reheat the leftovers on a special setting on the convection oven but as with many fried foods, they were not nearly as crispy a couple days later. I will make them again, but only enough for the meal we are going to eat them.
We are making shrimp for Christmas Eve and I am so excited you have a recipe! I’m leaving 5 stars in advance because EVERY single recipe I’ve made of yours has been outstanding.
Merry Christmas
I plan on making these shrimp for Christmas Eve. Do you think I can coat them with the flour, egg, & panko coconut mixture the day before, refrigerate and then fry the following day?
Yes, absolutely. I do that all the time.
Tried this recipe in my Ninja Foodi on the Air Crisp cycle. No frying and delicious!
Do you think these would work well in an air fryer?
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!
These were fabulous. Everyone loved them at my girls night. I prepped them ahead, rubbed coconut oil on a foil lined cookie sheet. I placed them on the sheet and put them in refrigerator. When my guests calmed, I sprayed them with canola spray and baked 10 minutes at 425 degrees. Flipped them and baked 6 more minutes. They were perfectly golden and crunchy. It was easy prep with ingredients I had. Don’t fret about frying them. We loved them baked. Thanks Sally.
Hi im making this tonight for supper. Thanks for sharing the recipe. Does the shrimp have to be defrosted or can it be frozen??
Hi Lisa! Defrost the shrimp first.
Love, love, love your recipe Sally thank you!!!
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!
I made these tonight for my family they really enjoy them
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!
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?
That should be fine.
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!
I made this tonight and it was fabulous! I used coconut flour instead of wheat and I used coconut oil. For the sauce, I made homemade orange marmalade, mixed it with pure maple syrup, dijon mustard and a little hot sauce. It was perfect!
Should I thaw out frozen coco shrimp before baking?
No need to thaw before baking.
Those were so absolutely DELICIOUS!!! You really don’t need any dipping sauce 🙂
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
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!
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.
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!
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.)
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.
Yep, you can halve the ingredients.
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!