I love ordering Coconut Shrimp at restaurants, but this recipe tastes even better than takeout! These shrimp are incredibly easy to make and have just the right amount of coconut flavor. I often make them for family dinners and get-togethers. If you’re a shrimp lover, this is one recipe you don’t want to miss.
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The sweet coconut flavor pairs beautifully with the crunch of the panko, creating an amazing golden brown coating. Meanwhile, the shrimp stay perfectly plump and juicy on the inside.
If you like crispy breaded dinner recipes, you will love these Parmesan Crusted Pork Chops and my Crispy Baked Caesar Chicken.
Why You’ll Love This Coconut Shrimp Recipe
- Easy to make: This is a simple fried shrimp recipe that anyone can make but it tastes impressively complex.
- Endless serving options: There are various ways to serve fried coconut shrimp from topping salads to starring as the main course.
- Crowd-pleaser: Every time I make this recipe, it’s a hit—whether served as an appetizer for party guests or a family favorite at dinner.
Ingredients
Below you will find the ingredients for the coconut-crusted shrimp as well as a quick dipping sauce, which is optional, so feel free to purchase one or make your favorite instead.
For the coconut shrimp
- Flour: I use all-purpose flour for this recipe. It helps the egg and panko mixture to stick to the shrimp better.
- Spices: I keep it simple with onion powder, garlic powder, and chili powder. They add depth and a slight smokiness that goes well with the sweet coconut.
- Coconut: You can use unsweetened or sweetened shredded coconut. I chose sweetened because I like the contrast with the breadcrumbs and spices.
- Panko breadcrumbs: I prefer using Italian-seasoned breadcrumbs for this recipe. They’re already flavored with salt and Italian spices, so there’s no need to add extra salt to the shrimp.
- Eggs: These help the panko and coconut to stick to the shrimp.
- Shrimp: Large or jumbo shrimp are best for this recipe. Smaller shrimp cook faster and don’t allow enough time for the breading to develop a nice golden brown color before becoming overdone.
For the sauce
- Sweet chili sauce: This sauce has the perfect balance of sweet and spicy and pairs well with the orange and mayo.
- Orange preserves: I like the sweet and citrus taste of orange preserves with the coconut flavor of the shrimp.
- Mayonnaise: This is the perfect rich and creamy base because it mixes well with so many different flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy coconut fried shrimp: Add cayenne pepper or red chili flakes to the seasoning blend for a spicy kick.
- Gluten-free coconut shrimp: Make this recipe for coconut shrimp with gluten-free panko breadcrumbs and your favorite gluten-free all-purpose flour blend.
- Smoky coconut shrimp: Take the smoky flavor up a notch and add some smoked paprika or Old Bay seasoning.
How to Make Coconut Shrimp
Here are the directions on how to perfectly fry these coconut shrimp. I recommend that you have your ingredients measured before you start. This makes the process go much faster.
Step 1: Prepare flour mixture and eggs. Add the flour and spices to a medium mixing bowl. Then, crack the eggs into a separate bowl and use a whisk or fork to beat them.
Step 2: Combine panko and coconut. Add the panko breadcrumbs and shredded coconut to another bowl.
Step 3: Coat shrimp in flour. Place one piece of shrimp into the flour mixture and lightly toss until it is coated.
Step 4: Dip in the egg. Use a fork to dip the shrimp into the beaten egg, coating both sides.
Step 5: Cover in coconut mixture. Coat both sides of the shrimp with the breadcrumb and coconut mixture. Repeat the process with the remaining shrimp.
Step 6: Fry. Heat oil over medium heat. Then, place a few pieces of the coated shrimp into the hot oil. Fry them for about 2 minutes or until golden.
Step 7: Flip. Flip your shrimp in the pan and cook them for an additional 2 minutes. Transfer them to a wire rack over a paper towel-lined tray.
Step 8: Make the sauce. Add the sauce ingredients to a small bowl and whisk until smooth.
⭐ Hint: To keep your shrimp warm while frying, place them on a foil-lined baking sheet in a 200°F oven. This ensures they stay hot and crispy until you’re ready to serve.
If you love crispy seafood recipes like this, you may also enjoy this Baked Cod with Panko.
Storage Directions
- Storing: Store leftover coconut shrimp in an airtight container in the refrigerator for 2-3 days. You can also place them in a freezer bag and freeze them for up to 2 months.
- Reheating: An oven or air fryer is best for reheating. It will take around 5-7 minutes at 300°F.
- Make Ahead: Feel free to dredge the shrimp, arrange them on a sheet pan, and store them in the refrigerator for a few hours before you fry them.
Serving Suggestions
- Try this pineapple jalapeno jam or copycat Kraft tartar sauce as another dipping sauce for coconut shrimp option.
- Serve these easy coconut shrimp with a yummy veggie side dish like broiled asparagus or air fried cabbage.
- Use these shrimp to make crunchy coconut shrimp tacos. Add shredded cabbage or jalapeno coleslaw for even more texture.
Recipe Tips
- Don’t let the oil get too hot: Keep an eye on the frying oil. If it gets too hot, it can burn the coconut shreds easily.
- Purchase the shrimp peeled and deveined: I recommend purchasing shrimp that have already been peeled and deveined to save time and effort. It’s worth it!
- Don’t overcrowd the oil: Fry the shrimp in batches to ensure they cook and brown evenly.
Recipe FAQs
Of course! Place them in a single layer in the air fryer basket and spray them lightly with cooking oil spray. Cook them at 350°F for 3-4 minutes, flip, and cook them for an additional 3-4 minutes.
If the shrimp are too warm, the breading is more likely to fall off. I recommend coating the shrimp while they’re cold for best results.
Shrimp becomes rubbery and hard to chew when it’s overcooked. Don’t let the shrimp sit too long in the oil.
Video
More Delicious Shrimp Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Panko Coconut Crusted Shrimp
Equipment
- forks or tongs
Ingredients
For the shrimp
- ½ cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoons onion powder
- ⅛ teaspoon chili powder
- 1 cup sweetened coconut shreds
- 1 cup Italian seasoned panko breadcrumbs
- 2 large eggs, beaten
- 1 pound 25 count large shrimp raw and deveined with tails on
- 2-3 cups Frying oil enough to fill half of your skillet ideally peanut oil
- 2 limes sliced for serving
For the sauce
- ½ cup sweet chili sauce
- ¼ cup orange preserves
- 2 Tablespoons mayonnaise
Instructions
- Heat the oil in your skillet on medium heat until ready to fry (350°F). Note: You don’t want the oil to be too hot or it will burn the coconut quickly before the shrimp are cooked.
- In a small bowl, combine the flour, garlic powder, onion powder and chili powder.
- In another small bowl, mix the crumbs with coconut.
- Set up a dredging station with the flour mixture, egg, and coconut mixture.
- One by one, coat the shrimp in flour, then egg, then coconut making sure to completely cover the whole shrimp in each. Don’t be afraid to press the coconut onto the shrimp to make it stick. Holding the shrimp by the tail is convenient but you can also use tongs or a fork. Set the shrimp aside on a wire rack or cutting board.
- Using a fork or tongs, lower the shrimp in the oil and fry in batches of 6-7 (depending on the size of the pan). Shrimp cooks fast so keep an eye on it, it should take about 4 minutes flipping halfway through.
- Once cooked, place the shrimp on a wire rack with a paper towel lined tray or plate under it to drain the excess oil and set aside. (Note: The wire rack prevents the shrimp from sitting in its own oil and getting soggy.)
- Whisk together the chili sauce, mayo, and preserves. Serve the shrimp warm with sauce and limes.
Video
Notes
- Don’t let the oil get too hot: Keep an eye on the frying oil. If it gets too hot, it can burn the coconut shreds easily.
- Purchase the shrimp peeled and deveined: I recommend purchasing shrimp that have already been peeled and deveined to save time and effort. It’s worth it!
- Don’t overcrowd the oil: Fry the shrimp in batches to ensure they cook and brown evenly.
Nutrition
This post was originally published in May 2022. It's been updated with new content, images, and an updated recipe.
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