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Crispy Coconut Shrimp

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 460 kcal

Equipment

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

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

Instructions
 

  • In three shallow bowls:
  • - Mix flour, garlic powder, paprika, salt, pepper
  • - Beat eggs
  • - Combine coconut and panko
  • Dredge shrimp:
  • - Dip in flour, then egg, then coconut-panko mixture
  • Fry in hot oil for 2–3 mins per side until golden and crispy
  • Drain on paper towels. Serve warm with lime wedges and sauce
  • **To Bake**
  • - 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
Keyword Crispy Coconut Shrimp