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. Hi Sally! This is extremely delicious recipe you have shared with us. I visit your blog after long time.  But just after visiting I got this mind blowing recipe and tried I found this recipe out of this world. Thanks for sharing this awesome recipe.

  2. 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.)

  3. 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!

  4. Made this tonight. Delicious. Fast, easy, perfect. I added a bit of rice vinegar to the sauce. Thank you for sharing.

  5. 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.

  6. Prepared several times as appetizer and always a hit. Have served with variety of dips such as mango sauce, heated hot pepper jelly, and duck sauce. 

  7. 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!

  8. 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 

  9. I love this recipe!  Taste of awesomeness,  I  also used it with fresh caught Red Snapper and Fresh Grouper. I live on the Forgotten Coast of FL. The Panhandle @ Carrabelle, FL.  I cut the fish into “Fish stick Size”then followed the recipe as written.  OMG, YUM to the TUM. I too use coconut oil. It’s lite, flavorful,  and not greasy at all. Thanks for this wonderful recipe for cooking Seafood & Chicken Tenders so deliciously!!!!

  10. this is definitely super easy! I’ll have to give it a try.. and I am with you on having more coconut then panko, bring on the sweetness! I like to use an apricot dipping sauce but the orange or peach chili sauce sounds like it pairs great as well! thank you! 😀

    1. This is a great recipe! I also made the sweet chili/orange marmalade dipping sauce. It tasted a little bland so I put in a dash of sriracha sauce and it really gave it some zip. I had to put it away before I ate too much:-P

  11. I made a large batch a while back and froze the leftovers. I’ve been a little skeptical about reheating them, would they really be good or would they end up over-cooked? Well, tonight was the night. Reheated beautifully. Next time I’d give them more like 12-14 minutes at 350°, but so nice to know this is an option. Truly a great recipe. Thank you.

  12. Can these coconut shrimp be baked instead of fried? The recipe looks awesome, i love coconut shrimp in restaurants and all the comments seem great. Just dont want to fry to be healthier.

    1. I didn’t have eggs, sweetened coconut, panko, and can’t use whole wheat flour, also no coconut oil.  Instead, for the sticky sweetness , I’m marinading my shrimp in a diluted frozen pina coloda, and for the crunch I’m using crushed rice crisps and unsweetened coconut mixed with salt and pepper.  I plan on rolling the pina coloda shrimp in the dry mixer and frying in butter, olive oil or grape seed oil.  I’ll let you know what happens, could be a disaster.

  13. I just made these but I used what I had on hand.  I didn’t have Panko so I used plain breadcrumbs.  They were very good.  I microwaved some apricots with white wine vinigar and sriracha chili sauce.  They taste great.  

  14. I love coconut shrimp and have always thought they would be messy and hard to make, but this was one of the BEST and easist recipes I have ever made. I used coconut oil for frying and they were FABULOUS?

  15. Try this dipping sauce with the Coconut Shrimp:

    Creamy Pineapple-Coconut Dipping Sauce
    1 cup Plain Yogurt (not Greek)
    1 can Pineapple Tidbits, drained
    3 Tbsp Powdered Sugar
    1/4 cup Sweetened Shredded Coconut
    2 Tbsp Unsweetened Coconut Milk

    Mic all ingredients and chill it in the fridge.

  16. 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!

  17. I have been using this recipe for a while now.I just made it up.The dipping sauce I created is made with Orange Marmalade,fresh Pineapple puree and a tiny bit of Apple Sauce

  18. My husband uses a simalar recipe but instead of frying , puts them in the oven saves n the oil content,  and we like  to dip into peach or apricot preserve

  19. I need to make 4 lbs of your coconut shrimp as part of a family birthday party for Sunday.  What is the best way to make ahead?  1. Make  FRIDAY and freeze right away  or. 2. Make SATURDAY. and serve as “leftovers” the next day after reheating (and for how long?) After all the wonderful reviews, I am anxious to try making coconut shrimp for the first time.

  20. Hey,

    Last Saturday i had my a visitor my best friend Larra with her hubby Symson,a shrimp lover.Thought of making typical shrimp recipe for him and arrived at your site.I did a small twist here.I added 1/2 teaspoon ground cumin and 1 teaspoon paprika along with 1 tablespoon agave nectar.Believe me it added its taste. Finally its good to add diced cheddar cheese to garnish your dish along with mayonnaise dip. I have alo tried your Falafel ….It was another tasty dish…Keep updating more.

    Found another good interesting recipes to server guest.Will share here for you:I’m Planning to try some of them..http://www.nestle-family.com/recipes/english/impress-your-guests-recipes.aspx

  21. Thank you so much for this tasty dish and even better photos. I made this tonight for the family dinner, my husband can’t stop eating them, me neither. I had no sweetened coconut flakes but they still tasted of heaven, so much better than those you pay for in restaurants. Scrummy, yummy and
    great with a kale mixed salad.

    1. Used large (25-30/pound) in a toaster oven 
      400 degrees, 15 mins was good, nice and crispy, shrimp nicely cooked. 
      Might try 12 mins next time.

  22. This is so much like my recipe! Which I thought I invented. I use BIG shrimp (16 – 20), butterfly them for even more surface area. I use cornstarch instead of flour, egg whites instead of whole eggs, then BAKE them!! Fab-u-lous. So easy. What’s this nonsense about leftovers??! Never happens. I’ve tried flavor/spices in the mix, curry, Cajun, garlic, we like plain best. Dip in Thai sweet chili sauce. Viola

    1. I tried deep frying them but the oil was way too hot…….What would be a good oil temperature to deep fry coconut shrimp?

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