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
Can I air fry this recipe?
Hi Cindy, Yes, definitely! We are unsure of the exact time, but keep an eye on them and remove when they are golden brown and crispy.
This is my favorite shrimp recipe ever! Such great taste for such an easy recipe!!! Thank you Sally!
Perfect! Thank you, Sally. You’re the best
sally I tried your recipe for Coconut Shrimp! My husband and I loved the shrimp! They were so delicious! I will be making them again!
This was a simple recipe to prepare, and especially as you don’t have to deep-fry the shrimp. Even with pre-cooked tail-on shrimp they were succulent. I only had frozen grated coconut, so I toasted it a little, and stirred through a sprinkle of icing sugar. It crisped up really well.
Made these for Christmas Eve. They were crispy, full of coconut flavor; just delicious. Making them again tonight for NYE. Thank you for the recipe!
Can I use almond flour for the instead of regular flour
Hi Annette! We don’t recommend almond flour for the recipe. All purpose works best!
The best!!
Can
they be deep fried.
Hi Marie, can’t see why not! We haven’t tried it ourselves, but let us know if you do.
Everyone said this recipe is a keeper!
Made this last night, definitely a keeper. I used sweet Chile sauce with apricot.. Wow!
I’m feeling like a 5 Star Chef! It is delicious. Have made three or for times now and have never
failed.
I subbed the dipping sauce:
1/2 cup apricot preserves
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
One question: What sides should I serve with it? ( at least 2 or 3, please )
I had kimchi and rice as a side. The sweet, spicy, sour, crunchy, chewy of everything is muah. Hope this helps!
I used the shrimp recipe, but changed the dipping sauce recipe altogether. I made a blackberry habanero sauce. I diced half a habanero very fine and cooked on the stovetop with blackberry preserves and a splash of Chambord. Sweet heat.
Do you know if this recipe would work in an air fryer?
Thanks!
Yes, definitely! We are unsure of the exact time, but keep an eye on them and remove when they are golden brown and crispy.
Recipe and instructions were spot on. Turned out fabulous. My Mother is beasting on these shrimp right now! Dipping sauce – perfect. Can’t wait to put together the quinoa/berry salad tomorrow.
Yes came out great.
This recipe is amazing!!!!!!! Something to try as a dipping sauce is Mike’s Hot Honey. Had this at a friends and it was amazing on store bought ,frozen coconut shrimp. Can’t wait to get this delivered so I can try it with this recipe
Has anyone tried doing this with gluten free flour? I really want to try them but need gf solution. Thanks, love your recipes.
Yes! I used a basic gluten free flour blend that included xantham gum (Namaste brand) and they were SO. GOOD. this was the first time I ever made shrimp and they came out perfectly—everybody was super impressed. I used Panko gluten free bread crumbs as well as substituting the flour. Try it! You will not regret it. They are SO FLAVORFUL.
Love your recipe. Sauces are astronomical. Coating can follow change by using corn meal. Mexican light chili lime dip exquisite. Mama Mango always supplies light chili mango dip sauce or enchilada dip sauce less the coconut.
Can I use regular bread crumbs? I’m fresh out of panko.
Hi Sam! Panko crumbs really give this coconut shrimp that light crunch you’re looking for. Regular bread crumbs will have very different results.
Thank you for sharing your recipe!
Very good and very easy!
I made a few slight changes. I used Kikoman Coconut Panko. Since this panko is seasoned, I didn’t add the additional salt and pepper. I added additional sweetened coconut, about 1/3 of a bag. I used apricot preserves to mix in with the Thai chili. Sauce. My kids really enjoyed them! My youngest son even stated mine were better than “Coconuts Fish Cafe”! I will definitely make them again!
Followed directions to the letter. I am a very good cook. Coconut did nit stick well. I’ll find a different recipe next time.
I’ve had similar issues, not with this recipe in particular. It may work better if you dry the shrimp first before dipping into the bowl mixes.
I just finished making these and they turned out great. Thank you for sharing this recipe.
I only have unsweetened coconut on hand. Can I just add a little sugar to that.
Hi Laurie, you can use your unsweetened coconut (without adding sugar), just expect a less sweet coating. Many readers have reported using unsweetened coconut with no issues. Let us know if you give it a try!
Sooo good and easy! I didn’t have breadcrumbs so I just dehydrated some bread on low heat (170 F) in the oven for a couple hours and threw it in the blender. A new go to recipe!
My husband and I just love this recipe. The dipping sauce is the absolute topper to a great dish!
Can u coat shrimp with Pablo/coconut mixture the day before frying?
Hi Marygrace, Yes, absolutely! Enjoy.
Easy prep and delicious outcome!! I used an Orange Ginger (bottled) that I had in the cabinet and it made a delicious dipping sauce. This one will definitely be on rotation!
These turned out perfect! Followed exaptly, used coconut oil to fry. 16-20ct frozen raw shrimp. Also tried to put them in fridge after cooking and rewarm the next day to see their taste. Still crunchy and delish but I liked them slightly better just fried. Can’t wait to make them again tomorrow for my Christmas appetizer. Great recipe!
I LOVE this recipe and so does my 76 y.o. boyfriend. I’ve been cooking for years but you make it easy. Thank you so much.
One of the best recipes I have made. Delicious! Thank you!
Delicious! As good as any I’ve ever had in a restaurant. Will definitely make again.
My exact comment to my husband. Absolutely terrific.
What other sauce can I use?
Hi Bill, we have also used and enjoyed this dipping sauce.
I really like using a mix of marmalade and horseradish for these! Always a hit!