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
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 delicious and 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!