Easy Coconut Shrimp

This crispy, golden coconut shrimp recipe is your go-to for a fast, flavorful appetizer or tropical-inspired dinner. Juicy shrimp are coated in a seasoned flour mix, dipped in egg, then dredged in a crunchy coconut and Panko blend before being pan-fried to perfection. The result? Lightly sweet, incredibly crispy bites that pair beautifully with a zesty dipping sauce. Ready in just 25 minutes, this dish brings restaurant-quality flavor right to your kitchen.

Why You’ll Love This Recipe

this recipe

• 🥥 Crispy coconut coating with golden crunch
• 🦐 Juicy shrimp with sweet and savory flavor
• ⏱️ Quick and easy: ready in under 30 minutes
• 🍊 Pairs beautifully with spicy-sweet dipping sauces
• 🔁 Adaptable: try baking or air-frying
• 💡 Perfect for parties, appetizers, or light meals

Ingredients

For the Shrimp:

• 1 lb raw large shrimp, peeled and deveined, tails on
• ⅓ cup all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• 2 large eggs, beaten
• ¾ cup Panko breadcrumbs
• 1 cup sweetened shredded coconut
• 3–4 tbsp vegetable oil (or coconut oil)

Optional for Garnish:

• 1 tbsp chopped fresh cilantro

For the Dipping Sauce (optional):

• 3 tbsp Thai sweet chili sauce
• 6 tbsp orange, peach, or apricot jam

Instructions

1. Set Up Breading Stations
   Place flour, salt, and pepper in one bowl. Beat eggs in a second. In a third bowl, mix Panko and shredded coconut.
2. Coat the Shrimp
   Pat shrimp dry. Dip each one into the flour, then egg, then press into the coconut mixture to coat well. Set aside.
3. Pan-Fry the Shrimp
   Heat oil in a large skillet over medium heat. Fry shrimp in batches, about 2–3 minutes per side, until golden and crisp. Don’t overcrowd the pan.
4. Drain and Garnish
   Transfer cooked shrimp to a paper towel–lined plate. Sprinkle with chopped cilantro if desired.
5. Make the Sauce
   In a small bowl, whisk together Thai chili sauce and jam until smooth. Serve alongside shrimp for dipping.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: American / Tropical
Course: Appetizer / Dinner

Nutrition Facts (Per Serving)

• Calories: 320
• Protein: 25g
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 5g
• Sodium: 480mg

Nutrition will vary depending on oil used and serving sauce.

Tips & Variations

• Use large shrimp: They shrink during cooking; tails make handling easier.
• Try baking or air-frying: Bake at 400°F for 10 minutes, flip, then bake 7–8 more minutes.
• Sweetened coconut = better crunch: It caramelizes slightly when fried.
• Go gluten-free: Use almond flour and gluten-free Panko.
• Want it spicy? Add cayenne to the flour or serve with sriracha mayo.
• Serving ideas: Serve over jasmine rice, in lettuce cups, or with tropical salsa.

Easy Coconut Shrimp

Golden, crispy coconut shrimp made with sweetened coconut and Panko, pan-fried to perfection. Ideal for appetizers, dinners, or party platters.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• **Shrimp**
• – 1 lb large raw shrimp peeled and deveined, tails on
• – ⅓ cup all-purpose flour
• – ½ tsp salt
• – ½ tsp black pepper
• – 2 eggs beaten
• – ¾ cup Panko breadcrumbs
• – 1 cup sweetened shredded coconut
• – 3–4 tbsp vegetable or coconut oil
• **Garnish**
• – 1 tbsp chopped cilantro optional
• **Dipping Sauce optional**
• – 3 tbsp Thai chili sauce
• – 6 tbsp orange or peach jam

Equipment

• – 3 shallow bowls
• Skillet
• Tongs
• – Paper towels

Method

 

1. Set up three bowls: flour/salt/pepper, beaten eggs, and Panko + coconut.
2. Dredge shrimp in flour, dip in egg, coat in coconut mix.
3. Fry shrimp in hot oil 2–3 minutes per side until golden and crisp.
4. Remove to paper towel–lined plate. Sprinkle with cilantro.
5. Mix sauce ingredients in small bowl and serve with shrimp.

Notes

– For baked version: 400°F oven, flip halfway, total 18 minutes
– Freeze cooked shrimp up to 2 months
– Use gluten-free ingredients for allergy-friendly option

FAQs

Can I use frozen shrimp?
Yes, just thaw and pat dry before breading. Raw shrimp work best for tenderness.

Can I use cooked shrimp?
You can, but they may become rubbery since they’ll be cooked twice.

Can I freeze coconut shrimp?
Yes—freeze after frying. Reheat at 350°F for 10 minutes until crisp.

Is sweetened coconut necessary?
Highly recommended—it gives the best crunch and subtle sweetness.

Can I make these ahead?
Yes, coat shrimp up to 4 hours ahead and refrigerate. Fry just before serving.

Conclusion

With its crispy texture, tropical flavor, and crowd-pleasing appeal, this coconut shrimp recipe is one you’ll make again and again. Serve it up with a fruity dipping sauce for a bite that’s sweet, savory, and totally irresistible. Whether you’re hosting friends or just craving a little escape from the ordinary, this dish brings a touch of island flavor to your plate.