Hey there, foodies! Today I’m super excited to share my favorite coconut shrimp recipe that’ll transport your taste buds straight to the tropics. After trying countless versions and techniques, I’ve perfected this recipe that gives you that perfect crispy-crunchy exterior while keeping the shrimp juicy and tender inside. Let’s dive right in!
What You’ll Need
For the Shrimp:
- 1½ pounds large shrimp (21-25 count), peeled and deveined with tails on
- ¾ cup all-purpose flour
- 1 large egg
- ⅓ cup milk
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes
- Vegetable oil for frying
- ½ cup coconut oil (optional but recommended!)
For the Amazing Dipping Sauce:
- ¼ cup orange marmalade
- ¼ cup Thai sweet chili sauce
- 1 tablespoon lime juice
- 1½ teaspoons soy sauce
Step-by-Step Instructions
1. Prep Your Shrimp
First things first, let’s get our shrimp ready:
- Make sure your shrimp are peeled and deveined
- Keep the tails on (they make perfect handles!)
- Pat them dry with paper towels
- Pro tip: If using frozen shrimp, thaw them completely first
2. Set Up Your Breading Station
I like to call this the “triple-dip method”:
Bowl 1 Mix flour salt and pepperBowl 2 Whisk egg and milk togetherBowl 3 Combine coconut and panko breadcrumbs
3. The Coating Process
Here’s where the magic happens:
- Dredge shrimp in flour mixture
- Dip in egg mixture
- Roll in coconut-panko mixture
- Press the coating gently to help it stick
4. Cooking Methods
Traditional Frying Method (My Favorite):
- Heat oil in a large skillet (about ¼ inch deep)
- Cook 7-8 shrimp at a time (don’t overcrowd!)
- Fry 2-3 minutes per side until golden brown
- Drain on paper towels
Healthier Baking Option:
- Preheat oven to 400°F
- Place on lined baking sheet
- Bake 10 minutes
- Flip and bake another 7-8 minutes
Air Fryer Version:
- Preheat air fryer to 375°F
- Cook for about 5 minutes per side
- Spray with cooking oil for better browning
Pro Tips & Tricks
-
Size Matters Use large shrimp – they shrink during cooking!
-
The Secret to Super Crispy Coating:
- Use sweetened coconut (it caramelizes beautifully)
- Mix with panko for extra crunch
- Press coating firmly onto shrimp
- Temperature Control:
- Oil should be around 350°F
- Too hot = burnt coating
- Too cool = greasy shrimp
- Make-Ahead Options:
- You can bread the shrimp up to 4 hours ahead
- Store in fridge on a paper-lined tray
- Don’t stack them!
Common Mistakes to Avoid
- Don’t skip the flour step – it helps everything stick
- Don’t use pre-cooked shrimp – they’ll get tough
- Avoid overcrowding the pan
- Don’t forget to press the coating firmly
Serving Suggestions
This coconut shrimp recipe serves 4 as a main dish or 8 as an appetizer. I love serving them:
- Hot and fresh with dipping sauce
- On a bed of tropical slaw
- Alongside some jasmine rice
- With extra lime wedges
Storage Tips
- Best served fresh
- Can store in fridge for up to 3 days
- Reheat in oven at 350°F for 10 minutes
- Can freeze for up to 2 months
Wrapping Up
And there ya have it, folks! My foolproof guide to making amazing coconut shrimp. Trust me, once you try this recipe, you’ll never want to order them from a restaurant again. They’re seriously that good!
Got questions? Had success with this recipe? I’d love to hear about your coconut shrimp adventures in the comments below! Happy cooking!
Note: This recipe has been tested multiple times in my kitchen and tweaked to perfection. But remember, cooking is personal – feel free to adjust seasonings to your taste!
Would you like me to break down the recipe process further or explain any specific part in more detail?
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I made this as written…however I did bake them at 400 degrees for about 12 minutes, and they came out perfectly baked.
My name is Jade Platzer and my grandfather created the recipes for Coconut shrimp and beer battered shrimp. And I think the world should know! I was so excited when I found this out. I thought you might appreciate this. https://www.nytimes.com/1993/02/11/nyregion/ferdinand-platzer-a-restaurateur-68-and-innovative-chef.html
very good. I did bake the shrimp instead of frying them. As another noted, 400 degrees for 12 min. I did coat parchment paper with coconut oil and the shrimp turned out crisp and delicious. I made this on Christmas Eve and tonight, New Years eve. My partner and I enjoyed them, Happy New Year to all. So long 2020..
I made this tonight subbing tofu for the shrimp; very delicious and the recipe is enough for exactly 3 packs of tofu sliced into 4 slabs each. To serve, I cut the 12 tofu cutlets like katsu and drizzled the sauce over. Made it a meal with cilantro lime rice and sautéed broccoli. Toddler declared it balicious. 5 stars!
Bake at 400 for 12-14 minutes Use 2 whole eggs bit of water Toss in bowls of toppings Use coconut oil
Made as is. Very yummy. I did use Smuckers sugar-free marmalade and it came out wonderful. Love the little kick from the sriracha.Private comments are only visible to you.
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Coconut Shrimp, Simple, Crispy and Delicious
FAQ
How is coconut shrimp made?
Coconut shrimp is made by coating shrimp in a mixture of flour, egg, and then a combination of shredded coconut and breadcrumbs, and then deep-frying it until golden brown and crispy.
What is the sauce for coconut shrimp?
A popular dipping sauce for coconut shrimp is a sweet chili sauce.
What is the best way to cook frozen coconut shrimp?
- Cook on air fry setting for 8 minutes at 400°F, pausing halfway to flip.
- Shrimp is done when the outside is brown and crispy and the internal temperature reaches at least 145°F. …
- Serve with dipping sauce and any sides you’d like for a full meal.
What is usually served with coconut shrimp?
Coconut shrimp pairs well with a variety of side dishes, including rice, salads, and tropical fruit.
Is coconut shrimp easy to make?
Coconut shrimp is easy to make and always a crowd pleaser. Try this easy coconut shrimp recipe next time you make coconut shrimp. The main ingredients for this recipe include flour, eggs, panko bread crumbs, sweetened shredded coconut and raw large shrimp. Coconut shrimp is best reheated in the oven or air fryer so that it stays crispy.
How do you make fried shrimp with coconut?
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.
How do you eat coconut shrimp?
Add coconut shrimp to grain dishes like lemon rice pilaf or colorful quinoa salad. They’re a great way to add protein to side salad recipes and turn them into main meals. In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk.