Easy Coconut Shrimp Recipe

Introduction

Easy Coconut Shrimp is a delightful appetizer featuring crispy shrimp coated in a crunchy coconut and panko crust. Paired with a sweet and spicy dipping sauce, this dish offers a perfect balance of flavors that’s simple to make at home.

Ingredients

• 1/3 cup (42g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 large eggs, beaten
• 3/4 cup (50g) Panko breadcrumbs
• 1 cup (85g) sweetened shredded coconut
• 1 pound (454g) raw large shrimp, peeled and deveined with tails attached
• 3–4 tablespoons coconut oil, vegetable oil, or avocado oil
• 3 tablespoons Thai chili sauce
• 6 tablespoons (120g) orange, peach, or apricot jam or preserves
• Optional for serving: chopped scallions, cilantro, and/or lime wedges

Instructions

1. Step 1: Prepare three medium bowls. In the first, mix the flour, salt, and pepper. Beat the eggs in the second bowl. In the third bowl, combine the Panko breadcrumbs and shredded coconut.
2. Step 2: Coat each shrimp first in the flour mixture, then dip into the beaten eggs, and finally press into the coconut and Panko mixture until well coated. Place coated shrimp on a plate or baking sheet and repeat with remaining shrimp.
3. Step 3: Heat enough oil to cover the bottom of a large skillet over medium heat. Fry the shrimp in batches of 7–8, avoiding crowding. Cook for 2 minutes per side until golden brown. For darker shrimp, fry 2:30–3 minutes per side. Drain cooked shrimp on a paper towel–lined plate.
4. Step 4: In a small bowl, stir together the Thai chili sauce and fruit preserves. Serve this dipping sauce alongside the shrimp. Garnish with chopped scallions, cilantro, and lime wedges if desired.

Tips & Variations

• Use coconut oil for frying to enhance the coconut flavor, or vegetable/avocado oil for a neutral taste.
• For a gluten-free option, substitute all-purpose flour and Panko with gluten-free flour and gluten-free breadcrumbs.
• Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
• Swap the sweet preserves to tailor the dipping sauce to your taste — mango or pineapple preserves work well too.
• Make this recipe ahead by coating the shrimp and refrigerating them for up to one hour before frying.

Storage

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for 5–7 minutes to keep the coating crisp. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the coconut shrimp instead of frying?

Yes, you can bake the coconut shrimp at 400°F (200°C) for about 12-15 minutes, turning halfway through. While baking is healthier, frying yields a crispier crust.

What type of shrimp is best for this recipe?

Large raw shrimp, peeled and deveined with tails left on, work best for easy handling and nice presentation, but medium shrimp can also be used.

Easy Coconut Shrimp Recipe

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★★★★★

4.9 from 479 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy coconut shrimp recipe features crispy, golden-brown shrimp coated in a crunchy mixture of panko breadcrumbs and sweet shredded coconut. Fried to perfection and served with a tangy Thai chili and fruit preserve dipping sauce, it’s a delightful appetizer or snack that combines tropical flavors with a satisfying crunch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/3 cup (42g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup (50g) Panko breadcrumbs
• 1 cup (85g) sweetened shredded coconut

Wet Ingredients

• 2 large eggs, beaten
• 3–4 Tablespoons coconut oil, vegetable oil, or avocado oil
• 3 Tablespoons Thai chili sauce
• 6 Tablespoons (120g) orange, peach, or apricot jam or preserves

Main Ingredient

• 1 pound (454g) raw large shrimp, peeled and deveined with tails attached

Optional Garnishes

• Chopped scallions
• Cilantro
• Lime wedges

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Instructions

1. Prepare Coating Bowls: Start with three medium bowls. In the first bowl, combine the flour, salt, and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the panko breadcrumbs and shredded coconut thoroughly.
2. Coat the Shrimp: Dip each shrimp first into the flour mixture, ensuring an even coat, then into the beaten eggs, and finally press into the panko and coconut mixture. Make sure the coating adheres well, covering the shrimp completely with the coconut mixture. Place the coated shrimp on a plate or baking sheet while you coat the rest.
3. Fry the Shrimp: Heat enough oil in a large skillet over medium heat to cover the bottom. Fry the shrimp in batches, about 7 to 8 at a time, without overcrowding the pan. Cook for about 2 minutes on one side, then flip and fry for another 2 minutes or until the shrimp is golden brown. For a darker, crispier finish, cook each side for around 2 minutes and 30 seconds to 3 minutes. Remove the shrimp and drain on a paper towel–lined plate.
4. Make the Dipping Sauce: Mix the Thai chili sauce with the orange, peach, or apricot jam/preserves in a small bowl until fully combined. Serve this flavorful sauce alongside the hot coconut shrimp for dipping.
5. Garnish and Serve: Garnish the shrimp with optional chopped scallions, fresh cilantro, and lime wedges to add brightness and extra flavor. Serve immediately for best texture and taste.
6. Storage Tips: Store any leftover cooked shrimp tightly covered in the refrigerator for up to 3 days. Reheat gently to maintain crispiness or enjoy cold as a snack.

Notes

• Use fresh shrimp that are peeled and deveined for the best flavor and texture.
• Press the coconut-panko mixture firmly onto the shrimp to ensure a crispy, crunchy coating.
• Do not overcrowd the skillet when frying to allow even cooking and crispiness.
• Adjust frying time slightly depending on the size of the shrimp and your preferred level of browning.
• The dipping sauce can be customized with your favorite preserves or jams for different flavor profiles.
• If you prefer a lighter option, these shrimp can be baked at 400°F (200°C) for 10-12 minutes, flipping halfway through, though frying yields the crispiest results.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: coconut shrimp, crispy shrimp, fried shrimp appetizer, tropical shrimp, shrimp with coconut, Asian-inspired shrimp, Thai chili sauce shrimp