Hey there! I’m super excited to share my favorite ways to cook frozen coconut shrimp After countless attempts and experiments in my kitchen, I’ve finally nailed down the perfect methods that’ll give you that amazing crispy coating and juicy shrimp every single time!
Quick Summary
The best way to cook frozen coconut shrimp is in the oven at 425°F for 12-15 minutes. But don’t worry – I’ll also cover other cooking methods like air frying and deep frying so you can choose what works best for you!
Why You’ll Love These Methods
- No thawing required – cook straight from frozen
- Less mess than traditional deep frying
- Healthier than restaurant versions
- Perfect crispy coating every time
- Ready in under 20 minutes
Method 1: Oven-Baked Coconut Shrimp (My Recommended Method)
What You’ll Need
- Frozen coconut shrimp
- Baking sheet
- Parchment paper or aluminum foil
- Cooking spray or oil
Step-by-Step Instructions
-
Preheat Your Oven
- Set temperature to 425°F
- Allow oven to fully preheat (about 10 minutes)
-
Prep Your Baking Sheet
- Line with parchment paper or foil
- Lightly spray with cooking oil
- Pro tip: Use refined coconut oil for extra tropical flavor!
-
Arrange the Shrimp
- Place frozen shrimp in single layer
- Leave space between each piece
- Don’t overcrowd the pan
-
Baking Time
- Bake for 12-15 minutes
- Flip halfway through for even browning
- Check they’re golden brown and reach 145°F internally
-
Optional Broiling
- For extra crispiness, broil 2-3 minutes at the end
- Watch carefully to avoid burning
Method 2: Air Fryer Method
Instructions
- Preheat air fryer to 400°F
- Place shrimp in single layer in basket
- Cook 8-10 minutes, shaking basket halfway
- Done when coating is golden brown
Method 3: Deep Frying Method
Instructions
- Heat oil to 350°F
- Fry shrimp in batches (2-3 minutes each)
- Drain on paper towels
- Season immediately if desired
Pro Tips for Perfect Coconut Shrimp
Do’s
- Cook from frozen – no thawing needed!
- Use middle rack position in oven
- Let rest 1-2 minutes before serving
- Serve immediately for best crispiness
Don’ts
- Don’t overcrowd the pan/basket
- Don’t refreeze after cooking
- Don’t skip the oil spray/coating
- Don’t open oven door frequently
Serving Suggestions & Dipping Sauces
Amazing Dipping Sauce Ideas
- Sweet chili sauce
- Pineapple salsa
- Orange marmalade sauce
- Spicy mango dip
- Thai peanut sauce
Perfect Side Dishes
- Asian slaw
- Coconut rice
- Grilled pineapple
- Fresh green salad
- Steamed vegetables
Common Questions I Get Asked
Q: How do I know when they’re done?
A: They should be golden brown and reach 145°F internally. The coating should be crispy when touched.
Q: Can I make these ahead of time?
A: While best served fresh, you can reheat them in the oven at 350°F for 5-7 minutes to crisp them up again.
Q: My shrimp aren’t getting crispy enough. What’s wrong?
A: Make sure you’re not overcrowding the pan and that your oven is fully preheated. A light coating of oil also helps with crispiness.
Storage Tips
- Keep leftovers in airtight container
- Refrigerate up to 2-3 days
- Don’t refreeze after cooking
- Reheat in oven or air fryer (not microwave)
Final Thoughts
I gotta say, after trying all these methods, oven baking is my absolute fave! It’s super easy, less messy, and gives consistently great results. Plus, you can cook a bigger batch at once compared to air frying.
Just remember – the key to perfect coconut shrimp is getting that golden-brown coating while keeping the inside juicy. Don’t be afraid to experiment with different dipping sauces too – that’s half the fun!
Now go ahead and give these methods a try! I’d love to hear which one works best for you. And if you’ve got any questions, just drop them in the comments below. Happy cooking! ✨
The Taste of the Coconut Shrimp
The coconut is crispy and tasty. As the name of the frozen coconut shrimp would suggest, it has a deep coconut flavor with the texture of shredded coconut. The shrimp have tails which are easy to remove. The shrimp themselves seem small compared to the amount of coconut on them.
When you use the Thai chili sauce, there is quite a lot of sugar. I actually never ended up using this because the coconut shrimp had a lot of flavor on its own.
The nutrition facts say that there are 8 servings, each 4 oz. This includes the Thai chili sauce, but there are no nutrition facts if you choose to skip the sauce.
Each serving is 390 calories and 24 grams of total fat, 9 grams of saturated fat, 34 grams of carbs, 11 grams of protein, 2 grams of fiber, and 17 grams of sugar.
How to Cook the Frozen Coconut Shrimp
For best results, bake or air fry them. To bake, place the shrimp in a single layer on a sheet pan and bake at 400 degrees F for about 18 minutes or until golden brown. The directions say to flip them halfway through.
If you want to skip the oven, try the air fryer. To air fry the shrimp, heat them at 400 degrees F for about 8 minutes and flip them halfway through.