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 love dipping in a pina colada sauce. Just mix some sour cream, with a lil sugar, fresh or canned pineapple and just a touch of pineapple juice. You can also add coconut flakes. Soo delicious. I also soak my shrimp in coconut rum before breading. Yummy!

    1. Your coconut rum soak tip was AMAZING. One hour in dark rum made them very strong and extra special. Thanks! 🙂

  2. Where is the recipe for BAKING the coconut shrimp??? You talk about it and then give a recipe for frying! What am I missing here?

    1. Raw shrimp! Don’t fry shrimp that are ready to eat. By the time the coconut would be brown your shrimp would be to done and possibly rubber like!

  3. OMG Sally, I made this for dinner tonight and it was amazing!  Followed your recipe exactly using coconut oil and made the orange marmalade/sweet chili sauce for dipping. This was so easy and quick to do. The shrimp was delicious and everyone loved it! Your recipes are always the best and easy to follow. Thanks for making me a better cook and baker! I am truly one of your biggest fans!

  4. Hi Sally,
    This recipe looks sooo good. I was wondering if you could use corn starch instead of the flour?

  5. I have to take these to a party an hour away. Do you think that if l slightly under-fried or baked them and then finished in a toaster oven @ 350° they would still be warm and crunchy? 

  6. This recipe is absolutely delicious. It is SO EASY, and the directions are spot on. I used one of the tips – soak in rum before hand. I used dark rum for an hour, and they had a strong rum taste. Very delicious, but the more timid may want a quick dip in a lighter rum. I also made a dipping sauce by simmering some orange juice, lime juice, honey, dash of soy sauce, red pepper flakes, and corn starch. Loved it!

  7. I did my deep fryer at 350 , used vegetable oil , came out awesome . Takes a few mins til they look golden brown

  8. They are really really good, even better than in a restaurant and a lot cheaper. This will be my new favorite recipes and it’s so easy. And I hate cooking

  9. I have tried many recipes for coconut shrimp and these were by far the best and so easy! I did have to make up more panko/coconut mix but I was using smalls (40 per pound) so there could have been more surface area to cover. I let them set up for about 15 minutes before frying. I put 1″ rice bran oil in my large wok and cooked 10 at a time for 1 minute each side. I also take off the tails.
    My go to sauce is 1/4c orange marmalade, 2T honey, 2T Dijon mustard, few drops Tabasco (optional).
    Coconut shrimp is my very picky son’s favorite dish – even he thought they were good. I froze some to see how they did, but I don’t imagine the dish will have many leftovers!

  10. This is my first time making coconut shrimp and first time even eating coconut shrimp. I loved this recipe. What a great recipe to serve to guests. I’m so glad to hear that they freeze and reheat well.

    1. Just made this as well!!! came out delicious!! I fried them with coconut oil I highly suggest doing so! Extra great flavor added to them!!!

  11. Sally, I have made this recipe 3-4 times and it has come out perfectly every time. Thanks for all your hard work in the test kitchen!! I am having guests tomorrow, can I get them ready today? Can I flour, egg, and panko/coconut today and keep them in the fridge overnight and most of the day tomorrow and actually cook them tomorrow, I have time today to do the prep work and much less time tomorrow

    1. Hi Mary! Sure can! That’s how I usually prep them ahead of time too. Make sure they are covered in the refrigerator overnight.

  12. I’ve made this recipe twice (doubled it and fried in coconut oil). The first few batches in the frying pan come out beautifully golden, but I’ve found that over time some panko/coconut debris start burning in the oil, turning the whole pan of oil dark and foamy. I’m a frying novice so maybe I shouldn’t be doing more than a couple batches in the same oil? Scooping out the debris in between batches doesn’t seem to help … do I need to use a new pan of oil every few batches? Thanks!

  13. These were awesome , did a test batch with some smaller shrimps . Took a little longer but great and had it with some sorrel(hibiscus) sauce that I whipped up since it’s Christmas time..

  14. This is a great recipe and I modified it slightly. Added a little cayenne pepper to the flour and baked instead of frying. Loved it!

  15. Hi im making this tonight for supper. Thanks for sharing the recipe. Does the shrimp have to be defrosted or can it be frozen??

  16. These were fabulous. Everyone loved them at my girls night. I prepped them ahead, rubbed coconut oil on a foil lined cookie sheet. I placed them on the sheet and put them in refrigerator. When my guests calmed, I sprayed them with canola spray and baked 10 minutes at 425 degrees. Flipped them and baked 6 more minutes. They were perfectly golden and crunchy. It was easy prep with ingredients I had. Don’t fret about frying them. We loved them baked. Thanks Sally.

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