Golden, sweet, and crisp coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. The recipe and process are both EASY. Serve this favorite dish as a meal alongside a fresh salad (try this berry quinoa salad) or set out as an appetizer or snack. All will be devoured in no time!
One reader, Paul, commented: “I made these tonight for an appetizer for us and they turned out PERFECTLY! Thank you so much for such a great recipe. I cannot wait until we have guests to make these for them. ★★★★★”
If you’ve never prepared homemade coconut shrimp, let me teach you how. This is shrimp coated in a coconut breadcrumb topping and quickly fried to perfection.
Tell Me About Easy Coconut Shrimp
- Flavor: This coconut shrimp recipe is unlike many others I’ve tried in the past. I use extra coconut because its sweet flavor perfectly balances the slightly salty shrimp. What a combo! Cool and refreshing sweet chili sauce is a dipping favorite.
- Texture: You’ll love the varying textures here. The shrimp are juicy and plump, and thanks to the breadcrumbs, the coconut crust stays crispy without tasting greasy—a big plus!
- Ease: Prep is a quick 3-step process: dunk the shrimp into the flour mixture, then into a bowl of beaten egg, and then give it a super generous coating of coconut and Panko breadcrumbs before frying. If you’ve never fried shrimp before, don’t get nervous—they cook very fast. You need enough oil to cover the bottom of your skillet and tongs are helpful for flipping.
This shrimp recipe makes the perfect midweek meal or quick appetizer because the ingredients are simple and there’s minimal cook time.
What Kind of Shrimp is Best?
Make sure you purchase large + raw peeled shrimp with tails attached for this recipe. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting, if desired.
I like using large shrimp for this recipe since they shrink during the cooking process. If you have medium shrimp, they will work here but they’ll be tiny. Or you can use medium shrimp in this honey garlic shrimp recipe.
Can I Use Frozen Cooked Shrimp?
Yes, you can use frozen cooked shrimp in this recipe. Thaw, then use in this recipe as directed. The shrimp will taste slightly over-cooked, though, since you’re buying it already cooked and cooking it again. For best results, start with raw shrimp.
And if you don’t like seafood, try my coconut chicken recipe instead.
How to Coat Shrimp in Coconut Mixture
To coat the shrimp and ensure the coating actually STICKS, you need to coat them in 3 separate and quick steps. Coat the shrimp in a flour mixture, then beaten eggs, then the coconut breadcrumbs. Each coating serves an important purpose: flour allows the egg to stick, egg allows the coconut to stick, and coconut is our main flavor. Make sure you mix the coconut with Panko breadcrumbs because without the breadcrumbs, the coconut is more likely to fall off.
Coconut Shrimp FAQs
- Can’t I just coat shrimp in coconut? Coating wet shrimp in coconut may sound like it could work, but the coconut falls off. That’s why you need the flour and egg, too.
- Should I use sweetened shredded coconut? Yes, definitely. The sugar on the coconut shreds melts and the coating becomes crisp and slightly caramelized. It’s incredible. If you prefer unsweetened shredded coconut, you can absolutely use that but you’ll lose the sweetness and some crisp.
- Do I have to use Panko breadcrumbs? For this recipe, Panko is better than regular breadcrumbs because it ensures a crunchy texture. Made from crustless bread, it is coarsely ground into airy, large flakes. For that reason, Panko breadcrumbs stay crispier than regular breadcrumbs because they do not absorb as much grease and liquid during the frying process. You can find this type of breadcrumb in the regular breadcrumb aisle of most grocery stores.
We like to use a little more coconut and a little less Panko for the final coating because the more sweet coconut crust, the better! See full written recipe below.
Can I Bake or Air-Fry This Coconut Shrimp?
Many readers have skipped the traditional stove-top frying method for baking or air-frying instead. I have not personally tried them in an air-fryer. You’ll lose a lot of crispiness baking them in the oven, but feel free to try it in a 400°F (204°C) oven. Spread out onto a lined baking sheet, bake for 10 minutes, then flip each and bake for another 7-8 minutes.
Coconut Shrimp Dipping Sauce
You can serve coconut shrimp plain, but it tastes even better with a dipping sauce. (It’s just like serving zucchini fritters with the accompanying Greek yogurt dip.) I’m particular to an orange chili sauce, which is made with store-bought Thai chili sauce and orange preserves. It’s sweet with a little spicy kick.
But pictured here with the coconut shrimp is a store-bought spicy peach chili sauce that I found in the Asian food section of my regular grocery store. My family and I have also tried and loved this dipping sauce.
More Crowd-Favorite Recipes
- Crab Cakes
- Stromboli
- Bacon Wrapped Cheesy Stuffed Jalapeños
- Soft Pretzel Bites
- Pepperoni Pizza Rolls
Easy Coconut Shrimp
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Ingredients
- 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 for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
Notes
- Freezing Instructions: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven or until thawed and warm.
- Special Tools (affiliate links): Glass Mixing Bowls | Large Skillet | Tongs
- Shrimp: Large + raw shrimp with tails attached are best for this coconut shrimp recipe. If frozen, thaw before starting. I recommend getting them peeled and deveined because that will save you time at home. I recommend tails attached because the coconut shrimp are easy to prep, coat, and handle as an appetizer that way. Feel free to remove the tails before starting if desired. Can I use frozen cooked shrimp? Yes, you can use frozen cooked shrimp in this recipe but starting with raw shrimp is best. Thaw, then use in this recipe as directed.
- Oil: I prefer frying the coconut shrimp in coconut oil for the best taste. You need enough to coat the bottom of your skillet, usually about 3 Tablespoons or close to 4.
- Serving Sauce: We’ve also tried and loved this dipping sauce too.
Reader Comments and Reviews
Delicious!! Big hit in our house. I modified to make gluten free.
Wow! Not one left on the table! Made exactly as described when I was n a hurry to make dinner for my wife and 5 yo daughter when they were getting home late. Also made a soy and sriracha sauce dip…amazing together!
These were delicious! Made them for my husband’s birthday, and didn’t even have a chance to pick up any sauce, and they were wonderful on their own. I only had unsweetened coconut, so I just poured it into a coconut sugar & water mixture on the stove to sweeten it. The flavor was awesome. Thanks for the recipe!
This recipe was absolutely the best bar none. This was as good or even better than restaurants. I took off the tails and I used hot and spicy Panko ( I thought I had Plain) and they were perfect, actually not as hot you would think, barely noticeable.. Made these for Dear hubby’s Birthday with about 25 shrimp and we ate them ALL. This will always be my shrimp recipe now.
OMG – I tried it with chicken tenders and it absolutely works and is amazingly delicious! Don’t have to change anything – just substitute the shrimp for chicken. Seafood allergy? Just don’t like shrimp? Try it with chicken – it is delicious! I like to experiment with recipes and this worked out just great.
Wow – this recipe is amazing! Made it while on vacation in our timeshare condo and it was so easy and delicious! I am going to try it with chicken instead of shrimp for a bit of a change and I’m sure it will be just as wonderful. Thank you for posting this. Yummy!
Fabulous dish!! Using sweetened coconut and coconut oil gives the shrimp a perfect balance of coconut flavor. This recipe is a keeper 🙂
Thank you for this wonderful recipe! They were absolutely delicious and were still wonderful the next day heated up.
Totes Amazed!!! Smelled rediculously wonderful while cooking and tasted like it was cooked by Bobby Flay ( which it was ). Amazing recipe!!!
I made these last night and we loved them. There are only two of us, I hope they do reheat well. Thank you so much for sharing I have been searching for a good coconut shrimp recipe. I can stop looking and now enjoy anytime we want.
Can they be done in a fryer?
Absolutely!
Beautiful shrimp 🙂 For the Panko breadcrumbs, do you think using the seasoned (Italian style) ones will be OK with the coconut flavors or be a weird pairing?
I always just use plain. You can try the seasoned if you’d like! Worth a shot.
I made this tonight and it was amazing! I used regular bread crumbs and unsweetened coconut and glad I didn’t bother with a dipping sauce since they were delicious all by themselves. The instructions were perfect. My picky daughter even liked them. Thanks for a great recipe!
We made these with coconut flour and rice crispy for breadcrumbs for a gluten free version and it was awesome. Thx!
Oh my..oh my! These were amazing. I had to refill the breading but since it meant more shrimp I was happy to. I was eating these after they were coming out of the pan. I used Franks red hot sweet chili sauce but they were delicious on their own.
Recipe was amazing. Made it today and everyone loved it. Very easy to make
We have made these twice already and they are a firm favourite on our weekly menu at home. My daughter helped me make these the 2nd time as part of her Girl Guide Cooking badge.
These are very addictive and so simple to make. Sweet chili sauce is all you need for dipping!
This is a fantastic recipe! I made it for dinner tonight and it was a huge hit with my family. I didn’t have panko breadcrumbs so I used normal breadcrumbs and it came out great! LOVE THIS recipe 🙂
I used this recipe for a church potluck and found it to be pretty wonderful. I made a double (2 lbs of raw shrimp) recipe and it vanished in minutes. I could have made more.
I had trouble getting the temp right when frying in a skillet. The pro’s will not have this problem probably. I used peanut oil. The first few shrimp were cooking too quickly and too dark as well as tasting oily. So, got out the deep fat fryer and heated the oil to 325 degrees and finished the process. That did the trick. Crispy, not oily and a perfect golden color.
I also added Cayenne pepper to the flour mixture.
Great recipe…thank you. I’ll be doing this one again.
Can I use cooked shrimp for this recipe (the deveined, cooked, peeled shrimp you buy frozen)?
You can, yes– but the shrimp won’t take as long to cook in the oil.
Can these be made ahead and reheated? I don’t have very much experience with shrimp, would that change the shrimp texture or something?
yep, you may refrigerate or freeze after they are baked. reheat to your liking in the oven until warm– about 10 minutes at 350.
The shrimp tasted great and we did not have 1 shrimp left!! Tasted like it was made at Cheeseburger in Paradise! The sauce was great but a little too sweet for the majority at my house!
I have made a similar recipe– it’s practically the same as this one, except that you marinate the shrimp for an hour in light coconut milk first. After breading as your recipe specifies, bake the shrimp at 400 for 7-9 minutes on each side. (I’ll admit, they don’t look quite as yummy as yours do, but I don’t like frying foods.)
A quick and easy dipping sauce is made of 2 T. coconut milk, 1/3 c. apricot preserves, and 1 t. spicy brown mustard. Yum!
Can I use anything else besides Panko? Or is Coconut Panko an actual thing together. Cause I have coconut seperate. No bread crumps though.
Panko is required for the coating – coconut and panko are separate. If you’d like to test around with other coating options, go ahead! I can’t think of any that will provide the same texture and taste, though.
Would it be okay to bake these instead of frying? How would I go about doing it? Thanks so much!!
I’m unsure, Paige – I’ve never tried it. Let me know if you try it! It may take some testing out because the oil makes the coating crispy and keeps the interior moist.
Correct, . . . . easy, crunchy, DE-LISH! They were quick, and simple to make and tasted amazing. My husband said he would have preferred the usual cocktail sauce, but I liked the lime with the sweet apricot jam. Made half the batch and it was plenty for the two of us. Will definitely make this again, thank you!
I made these tonight and they were delicious! My husband is pretty picky about his coconut shrimp and he was raving about how good they were. I think the coconut oil is a great idea. Thanks for the wonderful recipe!
I just made this last night for my family. So, so, so easy to prep and absolutely delicious!! I am back here again this morning to print another copy to send to my mom. She makes chicken fingers using the exact same process as this: flour, egg, panko, etc. so I know she will have no problem trying this. And my dad loves coconut shrimp! It’ll be a WIN!
Thank you for sharing! Can’t wait to try other fun things from your site! 🙂
Just finished making this… OMG they were great… I added 1/2 tsp cayenne pepper to the flour for a lil ‘ heat… They were so good didn’t even wait for a dipping sauce 😀
I love coconut shrimp! Made these tonight and they were delicious and easy to make. They were just as good if not better than any restaurant. This recipe is a keeper. Thank you!