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. Amarillis, I made these for dinner tonight too! I am a kid (you heard right an eleven year old kid), for home at 6:30 and wow these are easy! This was the first time I have ever cooked dinner for four, I bake a ton, but never cook.I am now going to take a load off my sitter–I might make these every Thursday! Didn’t use Panko either.I also needed more flour mixture than called for. But I am 11 and made these in 45mins, first time cooking. Wow amazing. And you, Sally, are a transformer–because of your recipes, my dad went from muffin hater to muffin lover and even my sister liked these and she doesn’t like shrimp! Try these!

    1. You can easily bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  

  2. We have made these twice already and they are a firm favourite on our weekly menu at home. My daughter helped me make these the 2nd time as part of her Girl Guide Cooking badge.
    These are very addictive and so simple to make. Sweet chili sauce is all you need for dipping!

  3. Hi Sally I liked your recipe but I didn’t like the comment that Becky Nystuen wrote. Sounds like she is someone who gets off on correcting people because no one is that stupid that they couldn’t figure out what you really meant without asking if you meant won’t or want. Really???????

    1. Yes, really. It was a legitimate question.  All it takes is one word to change the outcome of a recipe. Good cooks scrutinize all recipes and get clarification beFORE they start sacrificing ingredients.

  4. Oh my..oh my! These were amazing. I had to refill the breading but since it meant more shrimp I was happy to. I was eating these after they were coming out of the pan. I used Franks red hot sweet chili sauce but they were delicious on their own.

  5. We made these with coconut flour and rice crispy for breadcrumbs for a gluten free version and it was awesome. Thx!

    1. Bobby, & Sally, thanks for the g.f. idea, the original  recipe,  and I have one for you… try adding coconut extract to the beaten egg mixture; about 1/4 teasp. Does it !, no more or you ruin good $. Thanks guys. This goes into my recipe  box.

  6. I can NOT wait to try this ! I found the recipe on Pinterest – but I’m printing it immediately ’cause I want to make this week. You have a GREAT blog!!

  7. I made this tonight and it was amazing! I used regular bread crumbs and unsweetened coconut and glad I didn’t bother with a dipping sauce since they were delicious all by themselves. The instructions were perfect. My picky daughter even liked them. Thanks for a great recipe!

  8. Beautiful shrimp 🙂 For the Panko breadcrumbs, do you think using the seasoned (Italian style) ones will be OK with the coconut flavors or be a weird pairing?

  9. What an interesting idea! We never used shredded coconut in a shrimp dish before, it sounds very good! Fantastic photos btw Sally!

  10. I made these last night and we loved them. There are only two of us, I hope they do reheat well. Thank you so much for sharing I have been searching for a good coconut shrimp recipe. I can stop looking and now enjoy anytime we want.

  11. Totes Amazed!!! Smelled rediculously wonderful while cooking and tasted like it was cooked by Bobby Flay ( which it was ). Amazing recipe!!!

  12. Thank you for this wonderful recipe!  They were absolutely delicious and were still wonderful the next day heated up. 

  13. Fabulous dish!! Using sweetened coconut and coconut oil gives the shrimp a perfect balance of coconut flavor. This recipe is a keeper 🙂

  14. Wow – this recipe is amazing!  Made it while on vacation in our timeshare condo and it was so easy and delicious!  I am going to try it with chicken instead of shrimp for a bit of a change and I’m sure it will be just as wonderful.  Thank you for posting this.  Yummy!

  15. OMG – I tried it with chicken tenders and it absolutely works and is amazingly delicious! Don’t have to change anything – just substitute the shrimp for chicken.  Seafood allergy?  Just don’t like shrimp?  Try it with chicken – it is delicious!  I like to experiment with recipes and this worked out just great.

  16. This recipe was absolutely the best bar none. This was as good or even better than restaurants. I took off the tails and I used hot and spicy Panko ( I thought I had Plain) and they were perfect, actually not as hot you would think, barely noticeable.. Made these for Dear hubby’s Birthday with about 25 shrimp and we ate them ALL. This will always be my shrimp recipe now.

  17. had coconut shrimp at red lobster last night. They served it with a special coconut sauce. Any ideas for a home prepared version of the sauce?

    1. Muriel that Red Lobster sauce is made with Pina colada mix, sour cream and drained crush pineapples. I don’t remember the ratios but if you just make a small bowl and make it to your taste. I got the recipe on line copy cat recipes or something like that.

  18. Today I have made this recipe, amazingly easy to make and extremely delicious. The breading is soo perfect that won’t drip a drop of fat and won’t crumble.
    Try this recipe, highly recommended 

  19. These were delicious! Made them for my husband’s birthday, and didn’t even have a chance to pick up any sauce, and they were wonderful on their own. I only had unsweetened coconut, so I just poured it into a coconut sugar & water mixture on the stove to sweeten it. The flavor was awesome. Thanks for the recipe!

  20. Wow! Not one left on the table! Made exactly as described when I was n a hurry to make dinner for my wife and 5 yo daughter when they were getting home late. Also made a soy and sriracha sauce dip…amazing together!

  21. 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!

  22. 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.

    1. Oh man Peg, I cook for one as well I made the whole recipe! YIKES! It did take me the whole weekend to polish them off though! 🙂

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