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 cooked the shrimp to long but it was delicious just a tad over done. I’ll definitely make it again. The Baked sweet potatoe fries were awesone. I grilled one Ribeye with, coconut shrimp and sweet potatoe fries. One great Valentine meal with my wife of 42 years

  2. I AGREE–the BEST coconut shrimp this Florida girl has EVER had!! WOW!!

    Following your suggestion, I fried these in coconut oil–good call for just a little bit more coconut flavor. As I must remain gluten free, I used gluten free Panko, which is excellent, and a gluten free flour blend, which worked perfectly.

    I did have to refresh my Panko/coconut bowl, but other than that, the recipe was perfect. SO, easy; SO delicious. Tonight’s feast was for me only, but I will certainly cook it for company, low stress and very impressive and scrumptious.

    Thank you!

    1. 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!

  3. Hi – we are thinking of making this recipe for a party. Could we make them the day before and just refrigerate to reheat the day of the party or would you recommend the freezing then reheat? How many did 1 lb of shrimp serve?

  4. Turned out good, did use coconut oil. Fried in batches and kept cooked ones in oven 200 degree on paper towel. Jelly with chili paste as sauce. Big hit , will make again.

  5. Going to make coconut shrimp. I’m going to try my air fryer. I read one of the comments and they said it worked out fine. I’ll let you know.

  6. I plan on making these shrimp for Christmas Eve. Do you think I can coat them with the flour, egg, & panko coconut mixture the day before, refrigerate and then fry the following day?

  7. We are making shrimp for Christmas Eve and I am so excited you have a recipe! I’m leaving 5 stars in advance because EVERY single recipe I’ve made of yours has been outstanding.
    Merry Christmas

  8. I enjoyed these very much right after they were made. I really pushed a lot of the coconut/panko into each shrimp on both sides to A) get a lot of the yummy coating on each shrimp and B) to not waste any of the mixture. They were very yummy the night we made them. We tried to reheat the leftovers on a special setting on the convection oven but as with many fried foods, they were not nearly as crispy a couple days later. I will make them again, but only enough for the meal we are going to eat them.

  9. Sally in the last week I have made your sweet chili chicken and your coconut shrimp. Both turned out so good! Thanks for the recipes. In the photo what is the sauce with the shrim? It almost looks like your Sweet Chili sauce! 🙂

  10. I can’t get the coconut to stick/stay well on the shrimp. I don’t know if the flakes are too heavy or what. I am using bakers delight sweetened coconut If that matters. Any suggestions?

  11. My whole family loved this recipe! Even my dad who is a picky eater! It wasnt too sweet or plain just the perfect mix!

  12. 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!

  13. Made it 2day with a little orange marmalade sauce for dipping…recipe is perfect and my hubby was in heaven! Thanks Sally!

  14. 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!

  15. 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!:)

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally