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This Coconut Shrimp recipe features juicy shrimp encased in panko breadcrumbs and shredded sweetened coconut, fried to crispy golden brown perfection. Paired with a sweet chili dipping sauce, this restaurant favourite is a family-friendly finger food!
Looking for more easy shrimp recipes? Try my Crispy Fried Shrimp, Jamaican Pepper Shrimp and Honey Jerk Shrimp next.
Sweet Coconut Shrimp
If you’re new to the blog, it’s no secret that I love shrimp. This coconut shrimp recipe may be one of my favourite ways to prepare it!
We toss big, succulent shrimp in seasoned flour, eggs, shredded coconut, and Panko breadcrumbs. Then they’re deep fried to crunchy, golden perfection. With some sweet chili sauce for dunking, we have a mouthwatering entree that also works as an appetizer or snack!
Why We Love This Coconut Shrimp Recipe
- Tasty Party Appetizer: If you’re entertaining, this dish is a crowd-pleaser! Serve this as a snack with an easy dipping sauce. It’s great for holidays and Super Bowl parties.
- Restaurant-Quality: This is a more affordable option for those dining on a budget. For the cost of one meal, you can feed the whole family!
- Amazing Flavour: Coconut shrimp has a tropical twist thanks to shredded coconut. When deep fried, the coconut becomes irresistibly crispy, enhancing the natural sweetness of the shrimp.
- Versatile: While I love serving this as an appetizer, it also works for lunch or dinner, as a protein option. Add some sides and you have a family dinner that’s ready in just 30 minutes.
The Best Shrimp for Coconut Shrimp
Large, raw shrimp work best for this recipe. You can use frozen raw shrimp for convenience, just remember to thaw it first. However, I don’t suggest using precooked shrimp because we’re going to fry the shrimp and they’ll end up tough and rubbery.
Ingredients
- Large Shrimp: Use the largest shrimp you can find. Peel and devein the shrimp but keep the tails on. It makes them easier to handle while frying and later on when eating.
- Shredded Coconut: You can use either sweetened or unsweetened coconut flakes. I prefer sweetened flakes because they caramelize and taste incredible. But keep in mind, unsweetened doesn’t mean it isn’t sweet, just a little less.
- Panko Breadcrumbs: You can’t get that iconic golden crunch without these breadcrumbs. Their light, crispy quality makes them stand out from classic breadcrumbs.
- All Purpose Flour: This creates a sticky layer that allows the coconut flakes to stick better to the shrimp.
- Eggs: This binding ingredient helps the flour, breadcrumbs, and seasoning stick to the surface of the raw shrimp.
- Seasoning: I keep it simple with salt, pepper and paprika.
- Vegetable Oil: Use this or another neutral oil, like avocado oil, for frying.
- Sweet Chili Sauce: sweet and sour sauce, for dipping
How to Make Coconut Shrimp
To begin making your coconut shrimp, set up three shallow dishes for the different coatings. In the first dish, whisk together the all-purpose flour, paprika salt, and pepper. Beat the eggs in the second dish, and place the shredded coconut and Panko breadcrumbs in the third.
Take each shrimp and coat it first in the flour mixture, ensuring it’s lightly covered. Then dip the shrimp into the beaten eggs, followed by a thorough coating in the shredded coconut. Make sure to press the coconut gently onto the shrimp to adhere well.
Once each shrimp is coated, place them on a wire rack to rest while you finish preparing the rest. This helps the coating set and prevents it from coming off during frying.
To fry, heat a large, heavy-bottomed pot over medium heat and add enough vegetable oil to deep fry the shrimp. Carefully add the shrimp to the hot oil in batches to avoid overcrowding, which can lower the oil’s temperature and result in less crispy shrimp.
Fry the shrimp for about 3-4 minutes, flipping them halfway through, until they are golden brown and crispy. Once cooked, transfer the shrimp to a clean wire rack to drain any excess oil.
Serve your crispy coconut shrimp hot with a side of sweet chili sauce or sweet and sour sauce for dipping. This delightful dish is perfect as an appetizer or a main course, offering a crispy exterior and succulent interior that’s sure to impress.
Cooking Tips
- Completely dry the shrimp before applying seasoning. If there’s excess moisture, the flour, egg, spices, and breadcrumbs will slip right off.
- Don’t be afraid to double dip. Ensure each shrimp is completely coated before frying.
- Let the dredged shrimp rest for 5-10 minutes. This gives the batter time to set so it’s less likely to come off while frying.
- Add the shrimp to hot oil. If it’s too cold, the shrimp will absorb the grease and become soggy.
What to Serve with Coconut Shrimp
- Salad: Balance out this fried dish with a fresh salad. Swap out the jerk chicken in this Cobb Salad with Honey Mustard Dressing for coconut shrimp. It also works in a lighter salad like my Avocado Salad Recipe.
- Fries: If you want a restaurant-style meal, indulge in some French fries or sweet potato fries.
- Coleslaw: For a refreshing side, add this to your meal. The tangy flavour and creamy texture are a tasty contrast to the shrimp. Serve it chilled.
- Rice: This is an easy choice for shrimp. Opt for fragrant jasmine rice or hearty brown rice. For some island flavour, serve it with Pumpkin Rice with Coconut Milk.
Recipe Tip
Use a Thermometer for Frying: Maintaining the right oil temperature is crucial for perfectly fried coconut shrimp. Use a thermometer to keep the oil at a consistent temperature, ideally around 350°F (175°C).
Variations & Substitutions
- Coconut Shrimp Sauce: Instead of sweet chili sauce, try honey mustard dressing or tartar sauce for dipping.
- Baked Coconut Shrimp: Save some calories by assembling the shrimp and then adding them to an oven at 400°F (204°C). Bake them for about 16 minutes in a single layer, flipping them halfway through.
Storage
Once the coconut shrimp have cooled down, store leftovers in an airtight container in the fridge for up to 3 days. For even longer storage, freeze them for up to 3 months.
Reheat them in the oven or air fryer to maintain their crunch.
Recipe Tip
Drain on a Wire Rack: After frying, place the cooked shrimp on a wire rack instead of paper towels. While paper towels can help absorb excess oil, they can also cause the shrimp to become soggy on the bottom as they sit. A wire rack allows air to circulate around the shrimp, keeping them crispy on all sides.
FAQ
Make coconut shrimp with large raw shrimp, batter (spices, flour, eggs, shredded coconut, and panko breadcrumbs) and oil for frying.
Coconut shrimp pairs well with sides like salad, fries, coleslaw, or rice, offering a refreshing contrast to the crispy texture and tropical flavors of the dish.
Shrimp is naturally low in calories and boasts essential nutrients like selenium and vitamin B12. However, coating them with flour and deep-frying increases their calorie and fat content, so it’s best enjoyed in moderation. For a healthier alternative, consider baking them instead.
There’s been debate on the origins of coconut shrimp. However, it’s popular in American cuisine, particularly Hawaiian food.
More Delicious Shrimp Recipes
- Jamaican Pepper Shrimp
- Honey Jerk Shrimp
- Creamy Tomato Pesto Shrimp Pasta
- Pineapple Jerk Chicken and Shrimp Skewers
- Creamy Garlic Parmesan Shrimp (Low Carb/Keto Friendly)
- Crispy Fried Shrimp
- Easy One Pot Cajun Shrimp and Rice
- Scotch Bonnet Orange Glazed Shrimp
- One Pot Creamy Cajun Shrimp Pasta with Sausage
- Easy Bang Bang (KaPow) Shrimp
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Coconut Shrimp
Equipment
- Large Skillet for frying
- 2 Wired Rack or paper towels
Ingredients
- 1 1/2 pound Large Shrimp, peeled, deveined with tails on and pat dried
- 3/4 cup Shredded Coconut, sweetened or unsweetened
- 3/4 cup Panko Breadcrumbs
- 1/2 cup All Purpose Flour
- 2 Eggs
- 1 tsp Paprika
- Salt and Pepper, to taste
- Vegetable Oil, for frying
- Sweet Chili Sauce, sweet and sour sauce, for dipping
Instructions
- Set up 3 shallow dishes. Whisk together flour, paprika, salt and pepper in one shallow dish, beaten eggs in another, and shredded coconut and breadcrumbs in a third dish.
- Coat each shrimp in flour, then dip it into beaten eggs, and finally coat it with shredded coconut, pressing gently to adhere. Working one by one, start by first dredging (lightly dipping) each shrimp into the flour mixture, then into the egg mixture, and lastly roll in the panko/coconut mixture until evenly coated. Place each shrimp onto a wire rack to rest, then repeat the process until all shrimp done.
- Heat a large deep heavy bottom pot over medium heat, and add enough oil to fry the shrimp. Add shrimp being sure not to overcrowd your pot and cook, flipping at the halfway point for 3-4 minutes, or until golden brown and crispy. Remove from pot and drain on a clean wired rack. Repeat the process until all shrimp are cooked then serve with sauce and enjoy!
