Coconut shrimp is a crispy, golden treat that’s both crunchy and slightly sweet thanks to the toasted coconut coating. The shrimp inside stays juicy and tender, making each bite a perfect mix of textures and flavors. It’s an easy dish that feels like a tropical getaway on your plate.
I love making coconut shrimp when I want something a little special but still simple to prepare. One of my favorite tricks is to serve it with a tangy dipping sauce, like sweet chili or mango salsa, which really brings out the coconut’s natural sweetness. It’s a great finger food, so it’s always a hit at parties or just a fun snack for a cozy night in.
Whenever I make coconut shrimp, it reminds me of summer cookouts and beach vacations. There’s something about that crispy, coconut crust that instantly feels carefree and festive. Plus, it pairs so well with a fresh salad or a side of rice, making it a quick meal that never feels boring or heavy.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work well. Keep the tails on for easy dipping and a nice presentation. If you prefer, you can remove tails, but leaving them adds a fun touch.
Panko Breadcrumbs & Coconut: Panko creates a light, crunchy texture. Combine with sweetened shredded coconut for that classic coconut shrimp flavor. For a less sweet version, try unsweetened coconut flakes.
Vegetable Oil: Use a neutral oil with a high smoke point like canola or peanut oil for frying. It helps get the shrimp nice and crispy without burning the coconut coating.
Dipping Sauce: The combo of mayo, sweet chili sauce, and lime juice is a perfect balance of creamy, sweet, and tangy. You can swap mayo for Greek yogurt for a lighter option.
How Can I Make Sure the Coconut Sticks Well to the Shrimp?
The key is setting up a proper breading station and layering your coatings right. Here’s how to nail it:
- Pat shrimp dry first — moisture prevents coating from sticking.
- Lightly season shrimp before dredging in flour. The flour acts as a base layer for the egg to stick to.
- Dip in beaten eggs fully to help the coconut and panko mix adhere.
- Press the shrimp gently into the coconut-panko mix for even coating.
- Let the coated shrimp rest for a few minutes before frying to help the crust set.
These steps keep your shrimp crispy and prevent the coconut from falling off while cooking.
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the perfect 350°F (175°C) for crispy results.
- Deep skillet or heavy-bottomed pot – ensures even heat and stability while frying.
- Slotted spoon or spider strainer – makes it easy to lift and drain the shrimp from hot oil.
- Mixing bowls – for setting up your breading station with flour, eggs, and coconut mixture.
- Paper towels – to drain excess oil and keep the shrimp crispy as they cool.
- Serving platter – to present the shrimp attractively with lemon or lime wedges.
Flavor Variations & Add-Ins
- Spice it up with a dash of cayenne or curry powder in the coating—adds a little heat and depth.
- Use shredded unsweetened coconut for a less sweet, more traditional flavor.
- Add chopped cilantro or green onion to the dipping sauce for extra freshness.
- Serve with a coconut or mango dipping sauce for a more tropical twist.
How to Make Coconut Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Vegetable oil, for frying
- Lime wedges, for serving
- Lettuce leaves, for garnish
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1 green onion, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 10-15 minutes for frying the shrimp, so around 30-35 minutes total. The dipping sauce comes together quickly while the shrimp cooks.
Step-by-Step Instructions:
1. Prepare the Shrimp:
Rinse the shrimp under cold water and pat dry with paper towels. Lightly season them with salt and pepper to add a little flavor.
2. Set Up Your Breading Station:
Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the panko breadcrumbs with the shredded coconut.
3. Coat the Shrimp:
Dip each shrimp first into the flour and shake off any extra. Next, dip it into the beaten eggs, and finally coat it with the panko-coconut mixture. Press gently so the coconut sticks well.
4. Fry the Shrimp:
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in small batches so they don’t overcrowd the pan. Cook for about 2-3 minutes per side, or until golden brown and crispy.
5. Drain the Shrimp:
Use a slotted spoon to carefully lift the shrimp out and place them on a plate lined with paper towels. This will soak up any extra oil and keep your shrimp nice and crispy.
6. Make the Dipping Sauce:
In a small bowl, mix together mayonnaise, sweet chili sauce, and lime juice. Top with chopped green onion for a fresh touch.
7. Serve and Enjoy:
Arrange the coconut shrimp around a small bowl of dipping sauce on a serving plate. Garnish with lettuce and lime wedges for a pretty and tasty presentation. Serve immediately while the shrimp are warm and crunchy.
Can I Use Frozen Shrimp for Coconut Shrimp?
Yes, you can use frozen shrimp, but make sure to thaw them completely in the fridge overnight or quickly under cold running water. Pat them dry thoroughly before breading to help the coating stick better.
What Can I Substitute for Sweetened Shredded Coconut?
If you prefer a less sweet version, use unsweetened shredded coconut or coconut flakes. You can also adjust the amount of coconut to suit your taste, but keep enough for that signature coconut crunch.
How Do I Store Leftover Coconut Shrimp?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or regular oven at 350°F for 5–7 minutes to keep the coating crispy. Avoid microwaving as it can make the coating soggy.
Can I Bake Coconut Shrimp Instead of Frying?
Yes! To bake, preheat your oven to 400°F and lightly grease a baking sheet. Arrange the breaded shrimp in a single layer and bake for 12-15 minutes, flipping halfway through, until golden and crispy. Baking is a great healthier alternative.