This Easy Coconut Shrimp recipe delivers the perfect balance of crispy, golden shrimp coated in a delicious coconut-crusted exterior. The light sweetness of the coconut pairs wonderfully with the savory shrimp, creating an irresistible bite. Paired with a simple homemade dipping sauce made from Thai chili sauce and fruit preserves, this dish brings a tropical flair to your meal, whether it’s for a casual snack, appetizer, or main course. Plus, it’s incredibly easy to make and perfect for impressing guests or indulging in a flavorful treat!

Coconut Shrimp

Ingredients

For the Shrimp:

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: 1 Tablespoon finely chopped cilantro (for garnish)

For the Serving Sauce (Optional):

3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam (or preserves)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dredging Stations:
Set up 3 medium bowls. In the first bowl, combine the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine Panko bread crumbs and shredded coconut.
Coat the Shrimp:
Dip each shrimp into the flour mixture, ensuring it’s evenly coated. Then, dip it into the beaten eggs, followed by the Panko-coconut mixture. Press gently to make sure the coconut sticks well. Place the coated shrimp on a plate.
Fry the Shrimp:
Heat the oil in a large skillet over medium heat, enough to cover the bottom of the pan. Fry the shrimp in batches (7-8 at a time) to avoid overcrowding. Cook each side for about 2-3 minutes or until golden brown and crispy. (Adjust cooking time based on your preference for darker shrimp.) Remove the shrimp and place them on a plate lined with paper towels to drain excess oil.
Serve:
If desired, sprinkle the shrimp with finely chopped cilantro for an extra burst of flavor. Mix the Thai chili sauce and jam together for the dipping sauce. Serve the shrimp with the sauce for dipping.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Spicy Option: Add a dash of cayenne pepper or paprika to the flour mixture for an added kick.
Gluten-Free: Substitute the all-purpose flour and Panko bread crumbs with gluten-free versions for a gluten-free treat.
Baking Option: Instead of frying, you can bake the shrimp on a parchment-lined baking sheet at 400°F for 10-12 minutes, flipping halfway through for a healthier alternative.

Storage/Reheating

Storage: Store leftover coconut shrimp in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the shrimp in an oven at 350°F for about 5-7 minutes, or until crispy again. You can also reheat them in a skillet with a little oil over medium heat for 3-4 minutes, flipping occasionally.

FAQs

How do I know when the shrimp are cooked?

Shrimp cook quickly and are done when they turn pink and opaque. The coconut crust should be golden and crispy.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them thoroughly and pat them dry before coating and frying.

Can I make this recipe ahead of time?

You can prep the shrimp by coating them in the flour, egg, and coconut mixture and refrigerating them until you’re ready to fry. However, it’s best to fry the shrimp right before serving for optimal crispiness.

How do I keep the shrimp crispy after frying?

To keep the shrimp crispy, serve them immediately after frying. If you need to hold them for a little while, place them in a warm oven (about 200°F) to maintain their crispness.

What other dipping sauces can I use with coconut shrimp?

Besides the sweet Thai chili sauce, you can also try a tangy honey mustard, sweet and sour sauce, or even a spicy sriracha mayonnaise for dipping.

Can I use fresh coconut instead of shredded sweetened coconut?

Fresh coconut is not recommended, as it does not have the same sweetness and texture as shredded sweetened coconut. The sweetened version gives that perfect tropical flavor.

How can I make this recipe spicier?

For a spicier coconut shrimp, you can add cayenne pepper or chili powder to the flour mixture, or increase the amount of Thai chili sauce in the dipping sauce.

Can I bake the shrimp instead of frying them?

Yes, you can bake the shrimp in the oven at 400°F for 10-12 minutes. Make sure to flip them halfway through to get an even crispiness.

Can I use other types of shrimp for this recipe?

Yes, you can use medium shrimp, but make sure they are peeled, deveined, and have their tails attached for best presentation.

Can I use a different type of oil for frying?

Yes, you can use coconut oil, olive oil, or vegetable oil. Coconut oil gives an extra tropical flavor, but any of these oils will work well for frying.

Conclusion

Easy Coconut Shrimp is a delicious, quick, and easy dish that brings the perfect combination of crispy, sweet, and savory flavors. Whether you’re preparing it for a special occasion or as a simple weeknight dinner, it’s sure to impress. With just a few simple ingredients and minimal prep, this dish is a fun, flavorful way to enjoy shrimp. Pair it with your favorite dipping sauce and enjoy a taste of the tropics!

Coconut Shrimp

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Author: Emma
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A crispy and flavorful shrimp dish with a sweet and tangy dipping sauce. Perfect for appetizers or a light meal.

Instructions

Prepare the Dredging Stations: Set up 3 medium bowls: In the first bowl, combine the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine Panko bread crumbs and shredded coconut.
Coat the Shrimp: Dip each shrimp into the flour mixture, ensuring it’s evenly coated. Then, dip it into the beaten eggs, followed by the Panko-coconut mixture. Press gently to make sure the coconut sticks well. Place the coated shrimp on a plate.
Fry the Shrimp: Heat the oil in a large skillet over medium heat (enough oil to cover the bottom of the pan). Fry the shrimp in batches, 7-8 at a time, to avoid overcrowding the pan. Cook each side for about 2-3 minutes or until golden brown and crispy. (Adjust cooking time based on your preference for darker shrimp.)
Serve: Remove the shrimp and place them on a plate lined with paper towels to drain excess oil. If desired, sprinkle the shrimp with finely chopped cilantro for an extra burst of flavor. Mix the Thai chili sauce and jam together for the dipping sauce. Serve the shrimp with the sauce for dipping.

Notes

Storage: Leftover shrimp can be stored in the refrigerator for up to 3 days. Reheat them in a skillet or oven to keep them crispy.
Dipping Sauce: Feel free to get creative with the dipping sauce! A sweet chili sauce or even a mix of honey and sriracha would work well.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 12g
Sodium: 400mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 150mg

Coconut Shrimp

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs