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. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
- 1/3 cup all-purpose flour or whole wheat flour (spooned & 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
- 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)*
- optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
- 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.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, 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.
- 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—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
- 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 with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed.
- 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 Tablespoons or close to 4.
- Serving Sauce: We’ve also tried and loved this dipping sauce too.
Keywords: coconut shrimp