Crispy Coconut Shrimp

Crispy coconut shrimp is the kind of dish that feels like a mini vacation. Juicy shrimp are coated in a flavorful mix of shredded coconut and panko breadcrumbs, then fried (or baked) until golden, crunchy, and absolutely irresistible. This recipe is fast enough for weeknights but fancy enough to serve at your next dinner party. Whether you dip them in sweet chili sauce or serve them with lime wedges, one thing’s guaranteed—these shrimp vanish fast!

❤️ Why You’ll Love This Recipe

this recipe

• Quick and easy: Ready in under 30 minutes
• Ultra crispy: Coconut + panko = perfect crunch
• Customizable: Fry or bake, spicy or mild
• Family-friendly: Loved by kids and adults
• Versatile: Great as an appetizer, main dish, or party snack

📝 Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs, beaten
• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs

For Frying & Serving

• Vegetable oil (for frying)
• Lime wedges
• Dipping sauce (sweet chili, garlic aioli, or your favorite)

Optional Add-ins

• Pinch of cayenne or chili powder for heat
• Fresh parsley or cilantro for garnish

🔪 Instructions

1. Set up dredging stations
   In one shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third, mix shredded coconut and panko breadcrumbs.
2. Coat the shrimp
   Dip each shrimp in the flour mixture, shaking off excess. Then dip into the egg, and finally coat in the coconut-panko mixture, pressing to help it stick.
3. Fry
   Heat ½ inch of vegetable oil in a skillet over medium-high heat. Once hot, fry shrimp in batches for 2–3 minutes per side until golden and crispy. Don’t overcrowd the pan.
4. Drain and serve
   Remove shrimp and place on a paper towel-lined plate. Serve warm with lime wedges and your favorite dipping sauce.

To Bake Instead
Preheat oven to 400°F. Arrange coated shrimp on a parchment-lined baking sheet and spray lightly with oil. Bake for 15–20 minutes, flipping halfway, until crisp and cooked through.

⏱️ Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy

🧮 Nutrition Facts (Per Serving)

Calories: 460
Protein: 26g
Fat: 25g
Carbohydrates: 32g
Fiber: 4g
Sugar: 9g
Sodium: 520mg

Note: Nutrition will vary depending on frying vs baking method.

💡 Tips & Variations

Tips

• Use large or jumbo shrimp for juicier texture
• Don’t overcrowd the frying pan—work in batches
• Let shrimp rest 5 minutes after coating to help crust adhere better
• Pat shrimp dry before dredging

Variations

• Spicy Coconut Shrimp: Add cayenne to the flour
• Tropical Twist: Serve with mango salsa
• Gluten-Free: Use gluten-free flour and breadcrumbs
• Air Fryer Option: Cook at 400°F for 10–12 minutes, flipping halfway

❓ FAQs

Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before coating.

Can I prep ahead?
You can coat shrimp ahead and refrigerate up to 4 hours before frying or baking.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to re-crisp.

What dipping sauces go well with this?
Sweet chili sauce, garlic aioli, mango salsa, or sriracha mayo are all great options.

Crispy Coconut Shrimp

Golden, crunchy coconut shrimp that’s easy to fry or bake. A tropical, crowd-pleasing appetizer or main dish ready in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• **Shrimp**
• – 1 lb large shrimp peeled and deveined
• – ½ cup all-purpose flour
• – 1 tsp garlic powder
• – 1 tsp paprika
• – ½ tsp salt
• – ¼ tsp black pepper
• – 2 large eggs beaten
• – 1 cup shredded sweetened coconut
• – 1 cup panko breadcrumbs
• **Frying & Serving**
• – Vegetable oil for frying
• – Lime wedges
• – Dipping sauce optional
• **Optional Add-ins**
• – Cayenne pepper for spice
• – Fresh parsley or cilantro

Equipment

• Mixing bowls
• – Skillet or baking sheet
• – Paper towels
• – Tongs or slotted spoon

Method

 

1. In three shallow bowls:
2. – Mix flour, garlic powder, paprika, salt, pepper
3. – Beat eggs
4. – Combine coconut and panko
5. Dredge shrimp:
6. – Dip in flour, then egg, then coconut-panko mixture
7. Fry in hot oil for 2–3 mins per side until golden and crispy
8. Drain on paper towels. Serve warm with lime wedges and sauce
9. **To Bake**
10. – Bake at 400°F on lined sheet for 15–20 mins, flipping halfway

Notes

– Use fresh or thawed shrimp
– For spicy version, add cayenne
– Reheat leftovers in oven for crispiness

🍽️ Conclusion

Crispy coconut shrimp is the kind of recipe that’s easy to make but never fails to impress. With the perfect blend of texture, tropical flavor, and a hint of spice (if you want it), this dish is a keeper.