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

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


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 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*


  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.


  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!


  1. I’m not a meat eater, but this coating looks delicious! I will certainly have to try it for the family at a bbq or dinner soon! Thanks Sally 🙂

  2. You’ve sold me. I’m going to have to make these for the 4th! Shrimp + coconut + finger food? Yes please!

  3. Oh my word these look amazing Sally! I must try them soon! My dad’s not a shrimp fan, but when he goes out of town me and my mom will for sure make this recipe! 😉

  4. OMG SAlly these shrimp looks better than the restaurant ones…. I hope mine turns out the same when I try to make them..xx

  5. Coconut shrimp is one of my favorite appetizers to ordering when eating out. Now I can make it at home?!?? Amazing idea, Sally! 😀

  6. I love coconut shrimp! This recipe sounds amazing. Actually, since seafood is the only meat I eat and I had shrimp for lunch and I’m addicted, I’m PRETTY sure this is dinner!

    1. Hope you enjoyed the coconut shrimp Jessica – if you had the chance to make it. Let me know if you did/do try it. Have a great weekend!

  7. I just had coconut shrimp today at a local restaurant and was telling my friend that Sally has a recipe for this that I can’t wait to try! And, I can’t! I’ve never made coconut shrimp before because I didn’t believe it would come out like it does in restaurants. So, yours will be the first recipe I trust to try this myself! On a side note, how do you reheat the coconut shrimp the next day…if there’s any left over??!! BTW, everyone always wants to know who Sally is when I tell them about one of your recipes. Then, I say, you know…Sally, from Sally’s Baking Addition, of course! They laugh and tell me it sounded like I know you and then I tell them it’s because you write about your recipes like you’re talking to us, which is one of the things I enjoy most about your site, besides the photos, and recipes, and comments about the recipes!

    1. Hey Theresa! I actually pop back in the oven for about 5-10 minutes to reheat them. Much better than the microwave, in my opinion. Do 350F degrees for reheating. Thanks for all the kind words too – I am so happy to have so many readers to connect with. You all make me feel apart of your kitchen, which is pretty darn awesome. Enjoy the shrimp!

  8. I love coconut shrimp! Made these tonight and they were delicious and easy to make. They were just as good if not better than any restaurant. This recipe is a keeper. Thank you!

  9. Looks fantastic, Sally! So easy, too. I’ve been on such a huge coconut kick lately, so this is perfect. Can’t believe I’ve never tried making this before!

  10. Sally, why do you always have to make shellfish look so incredible?? First your cheesy crab pretzels, now your coconut shrimp… It makes me want to forget all about my allergy and try a bite! The country club in my parents’ town holds a gourmet buffet brunch once a month (seriously the best thing ever), and they actually serve shrimp as one of the options on the loooong serve-yourself tables. Yes, shrimp for breakfast! Thought you’d get a laugh out of that. 😉

  11. Just finished making this… OMG they were great… I added 1/2 tsp cayenne pepper to the flour for a lil ‘ heat… They were so good didn’t even wait for a dipping sauce 😀

  12. I just made this last night for my family. So, so, so easy to prep and absolutely delicious!! I am back here again this morning to print another copy to send to my mom. She makes chicken fingers using the exact same process as this: flour, egg, panko, etc. so I know she will have no problem trying this. And my dad loves coconut shrimp! It’ll be a WIN!

    Thank you for sharing! Can’t wait to try other fun things from your site! 🙂

    1. Thanks Dodi! I’m glad this coconut shrimp was easy for you and delicious as well. Let me know any other recipes you try!

  13. I am making these this week. My husband and I both love coconut shrimp and this is the best looking recipe I’ve seen so far for it. Thanks! Can’t wait to try.

  14. I made these tonight and they were delicious! My husband is pretty picky about his coconut shrimp and he was raving about how good they were. I think the coconut oil is a great idea. Thanks for the wonderful recipe!

  15. This looks amazing Sally! I am a huge savory lover, so having a few savory dishes on your blog every now and then is A-OK with me! I love it!

  16. Correct, . . . . easy, crunchy, DE-LISH! They were quick, and simple to make and tasted amazing. My husband said he would have preferred the usual cocktail sauce, but I liked the lime with the sweet apricot jam. Made half the batch and it was plenty for the two of us. Will definitely make this again, thank you!

    1. I’m unsure, Paige – I’ve never tried it. Let me know if you try it! It may take some testing out because the oil makes the coating crispy and keeps the interior moist.

  17. Can I use anything else besides Panko? Or is Coconut Panko an actual thing together. Cause I have coconut seperate. No bread crumps though.

    1. Panko is required for the coating – coconut and panko are separate. If you’d like to test around with other coating options, go ahead! I can’t think of any that will provide the same texture and taste, though.

  18. I have made a similar recipe– it’s practically the same as this one, except that you marinate the shrimp for an hour in light coconut milk first. After breading as your recipe specifies, bake the shrimp at 400 for 7-9 minutes on each side. (I’ll admit, they don’t look quite as yummy as yours do, but I don’t like frying foods.)

    A quick and easy dipping sauce is made of 2 T. coconut milk, 1/3 c. apricot preserves, and 1 t. spicy brown mustard. Yum!

  19. The shrimp tasted great and we did not have 1 shrimp left!! Tasted like it was made at Cheeseburger in Paradise! The sauce was great but a little too sweet for the majority at my house!

  20. Hi, Can i use the part baked shrimp for this recipe? I mean the pink shrimps that you get in packets in frozen section of supermarkets?

    Your recipe looks yummy btw 🙂

    Thanks xx

  21. Can these be made ahead and reheated? I don’t have very much experience with shrimp, would that change the shrimp texture or something?

    1. yep, you may refrigerate or freeze after they are baked. reheat to your liking in the oven until warm– about 10 minutes at 350.

      1. You mentioned refrigerate or  freeze after but what I did was do all the breading of shrimp then put them on a parchment lined cookie sheet singly and freeze them then you can put them in freezer bags for future meals. Worked out great.

  22. I used this recipe for a church potluck and found it to be pretty wonderful. I made a double (2 lbs of raw shrimp) recipe and it vanished in minutes. I could have made more.
    I had trouble getting the temp right when frying in a skillet. The pro’s will not have this problem probably. I used peanut oil. The first few shrimp were cooking too quickly and too dark as well as tasting oily. So, got out the deep fat fryer and heated the oil to 325 degrees and finished the process. That did the trick. Crispy, not oily and a perfect golden color.
    I also added Cayenne pepper to the flour mixture.
    Great recipe…thank you. I’ll be doing this one again.

    1. for serving, I used extra long flat end toothpicks to skewer each shrimp. This made it easier for serving at a potluck (buffet line)

  23. Does it matter if the Panko breadcrumbs are seasoned or unseasoned? Recipe really sounds yummy and going to be trying it for New Years, just would like clarification on whether to use the Panko seaoned or unseasoned bread crumbs.

  24. I am not a coconut fan, but it is the perfect way to mix sweet and savory. If you have never tried it your missing out :-).

  25. I made this last night + it was SPECTACULAR! It was the first time I ever attempted to work w/ shrimp, so I anticipated less than favorable results. Sally!! Your recipe was so easy to follow + this coconut shrimp is a “keeper”. Thanks so much for sharing.

  26. 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!

  27. 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 🙂

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