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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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