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 (try this berry quinoa salad) or set out as an appetizer or snack. All will be devoured in no time!
One reader, Paul, says: “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.”
If you’ve never prepared homemade coconut shrimp, let me teach you how. This is shrimp coated in a coconut breadcrumb topping and quickly fried to perfection.
Tell Me About Easy Coconut Shrimp
- Flavor: This coconut shrimp recipe is unlike many others I’ve tried in the past. I use extra coconut because its sweet flavor perfectly balances the slightly salty shrimp. What a combo! Cool and refreshing sweet chili sauce is a dipping favorite.
- Texture: You’ll love the varying textures here. The shrimp are juicy and plump, and thanks to the breadcrumbs, the coconut crust stays crispy without tasting greasy—a big plus!
- Ease: Prep is a quick 3-step process: dunk the shrimp into the flour mixture, then into a bowl of beaten egg, and then give it a super generous coating of coconut and Panko breadcrumbs before frying. If you’ve never fried shrimp before, don’t get nervous—they cook very fast. You need enough oil to cover the bottom of your skillet and tongs are helpful for flipping.
This shrimp recipe makes the perfect midweek meal or quick appetizer because the ingredients are simple and there’s minimal cook time.
What Kind of Shrimp is Best?
Make sure you purchase large + raw peeled shrimp with tails attached for this recipe. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting, if desired.
I like using large shrimp for this recipe since they shrink during the cooking process. If you have medium shrimp, they will work here but they’ll be tiny. Or you can use medium shrimp in this honey garlic shrimp recipe.
Can I Use Frozen Cooked Shrimp?
Yes, you can use frozen cooked shrimp in this recipe. Thaw, then use in this recipe as directed. The shrimp will taste slightly over-cooked, though, since you’re buying it already cooked and cooking it again. For best results, start with raw shrimp.
And if you don’t like seafood, try my coconut chicken recipe instead.
How to Coat Shrimp in Coconut Mixture
To coat the shrimp and ensure the coating actually STICKS, you need to coat them in 3 separate and quick steps just as we do when coating baked chicken fingers. Coat the shrimp in a flour mixture, then beaten eggs, then the coconut breadcrumbs. Each coating serves an important purpose: flour allows the egg to stick, egg allows the coconut to stick, and coconut is our main flavor. Make sure you mix the coconut with Panko breadcrumbs because without the breadcrumbs, the coconut is more likely to fall off.
Coconut Shrimp FAQs
- Can’t I just coat shrimp in coconut? Coating wet shrimp in coconut may sound like it could work, but the coconut falls off. That’s why you need the flour and egg, too.
- Should I use sweetened shredded coconut? Yes, definitely. The sugar on the 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.
- Do I have to use Panko breadcrumbs? For this recipe, Panko is better than regular breadcrumbs because it ensures a crunchy texture. Made from crustless bread, it is coarsely ground into airy, large flakes. For that reason, Panko breadcrumbs stay crispier than regular breadcrumbs because they do not absorb as much grease and liquid during the frying process. You can find this type of breadcrumb in the regular breadcrumb aisle of most grocery stores.
We like to use a little more coconut and a little less Panko for the final coating because the more sweet coconut crust, the better! See full written recipe below.
Can I Bake or Air-Fry This Coconut Shrimp?
Many readers have skipped 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.
Coconut Shrimp Dipping Sauce
You can serve coconut shrimp plain, but it tastes even better with a dipping sauce. I’m particular to an orange chili sauce, which is made with store-bought Thai chili sauce and orange (or use peach or apricot) preserves. It’s sweet with a little spicy kick.
But pictured here with the coconut shrimp is a store-bought spicy peach chili sauce that I found in the Asian food section of my regular grocery store. My family and I have also tried and loved this dipping sauce.
More Crowd-Favorite Recipes
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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, 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. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
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
- 3–4 Tablespoons vegetable oil or coconut oil*
- optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
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.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, 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.
- 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– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp 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.
- Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed.
- Oil: We 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 Tablespoons or close to 4.
- Serving Sauce: We’ve also tried and loved this dipping sauce too.
Keywords: coconut shrimp
This recipe was delicious! It was so easy to follow! 🙂
We scooped out the burnt leftovers in the oil each time we fried a new batch. Turned out great! We will be cooking them and bringing them for picnics. 🙂
★★★★★
Just made this tonight and is Amazing. No more store bought $$ for me. Thank you so much for an absolutely perect recipe.
Evelyn
Canada
★★★★★
Everyone loved it!! I served the shrimp with some Thai sweet chili dipping sauce and fresh korean potato salad on the side and the food disappeared quickly!! Will definitely be making again
★★★★★
5 stars just from reading reviews and the easy directions. Will be making these to your exact recipe this coming week. Mouth already watering.
Just one question for the second time we will make these. Hubby got a deep fryer and wants to fry them In that. Any thoughts on this method?
Great post and I will be following your blogs. Thanks.
★★★★★
Hi Pam, so happy you’ll be giving it a try! We haven’t tested this recipe using a deep fryer, but if you do, let us know how it goes!
We made them tonight in the air fryer . They were delicious
Thank you for the recipe.
★★★★★
A-mazing! Best shrimp I’ve ever eaten!
★★★★★
Can you bake these shrimp instead of frying them? How will they taste?
Hi Lauren! I’ve never baked the coconut shrimp before, but some readers have left positive reviews after doing so.
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.
★★★★
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!
★★★★★
Can I fry these ahead and then heat up in oven later? Hate frying stuff when company is present.
Hi Sandra! I can’t see why not.
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!
★★★★★
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!
★★★★★
Do you think I can make these in my airfryer instead of pan frying?
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!
We made this recipe in air fryer. Delicious, crispy and more reasons to enjoy more frequently because they are air fried.
★★★★★
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!
★★★★★
Forgot to rate!!!!! But yeah 5 stars!!!!!!!
★★★★★
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.
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.
★★★★★
Very easy and delicious! I don’t understand the left over part though?? I don’t think that could be possible!
★★★★★
It has become a family favorite!! Thanks for an easy, delicious recipe!!
★★★★★
Hi- This recipe is really easy and simple I love it.
★★★★★
I usually save coconut shrimp for my special treat when eating out……these were so delicious I will have to change that! Thought I would have leftovers but we ate everything.Best recipe ever
★★★★★
Great recipe. First time ever making coconut shrimp. Family loved it. Used coconut oil which definitely adds more flavor. Delicious and delightful. Thank you!
★★★★★
Delicious & easy. Used reg flour and GF panko crumbs as that’s what I had. Only had unsweetened coconut and wanted to make sure it had a tinge of sweet so added a little powdered sugar to the coconut/panko mix. Prawns turned out perfect. They were super crunchy and we enjoyed them with the thai chilli/orange marmalade sauce. Sally, thank you so much for sharing your culinary delights. There are so many more recipes I want to make!
★★★★★
Very good and just what I was craving!
★★★★★
This recipe was amazing and so easy. I made it on a whim so I had to use the ingredient’s I had in the Pantry. I used gluten free flour and it worked perfect I also used regular bread crumbs because they didn’t have panko the panko probably would have been a lot crispier but it did come out amazing thank you!!
★★★★★
I made these using a deep fryer at 350 degrees with 21-24 count shrimp and they were absolutely amazing. Will make again. Feel that the 21-24 count were about the right size — they got done right as the coating was a nice golden brown, and the coating was at the right proportion to the shrimp.
★★★★★
Oh my goodness. I LOVE coconut shrimp but usually find it’s lacking in that delicious coconut flavor. These shrimp are off the charts good!! I have never eaten such great shrimp. So easy to do…..and is divine to eat. Thank you for sharing.
★★★★★
Today, I made this recipe following all of Sally‘s instructions. I even made the spicy Thai sweet chili sauce and orange marmalade for the dipping sauce. All was outstanding! Everything I make from Sally’s website turns out to perfection! Sally, thank you so much for All your detail and love.
For dessert we had Sally‘s big bakery style peanut butter chunk cookies! They also turn out to perfection every time I make them.
★★★★★
Great recipe! Enjoyed every bite:) For the dip I used a roasted pineapple and habanero glaze sauce. I’ve used this sauce for cooking recipes. Figured it would be good right out of the bottle for dipping. It was!:)
★★★★★
Really easy (next time I’ll get the fishmonger to shell the shrimp for me) – I used jumbo shrimp. Had to return them to the pan when I tested for taste and doneness (these were big boys!). I used canola oil as I didn’t have coconut oil, also my shredded coconut was unsweetened but no complaints; I used both shredded and some coconut flakes to make texture more interesting. It was delish! I thought we would have leftovers (1.5 lbs of jumbo shrimp) but husband and son kept returning for more. Served with a side of hot/sweet chili duck sauce, pan roasted sweet potato “fries” and salad greens with a light lemon dressing. Thanks for keeping it simple!
★★★★★
Made it 2day with a little orange marmalade sauce for dipping…recipe is perfect and my hubby was in heaven! Thanks Sally!
★★★★★
Sooooo good. Baked not fried but a definite win. Will make again.
★★★★★
I am mostly lost in the kitchen, but thought I’d give this a shot for a Friday Lenten lunch. The recipe looked easy enough. What came out of the skillet might be the best shrimp I’ve ever eaten. I had a little egg left over, so I also fried up a mini coconut omelet. That too was so tasty!
★★★★★