Coconut Shrimp

This easy Coconut Shrimp recipe with a sweet crispy coating can be served as an irresistible appetizer or main dish.


This easy Coconut Shrimp recipe with a sweet crispy coating can be served as an irresistible appetizer or main dish. 

Coconut Shrimp is the sweet- cousin of Deep Fried Shrimp.  So it makes sense that the process to make them is very similar.

Equipment You Will Need to make Coconut Shrimp

First, you will need to decide what you will fry the shrimp in. Your options include either a deep pot on the stove top, like this Dutch oven or a deep fryer like the one I have.

If you decide that the stove top option is for you, you’ll need a thermometer that clips to the side of the pot to make sure that the oil temperature is at least 350˚F before you put the shrimp in. And speaking of oil, make sure to choose one with a high smoking point (400˚F or above) like, peanut, grapeseed or canola.

A spider – yep it’s a kitchen implement – or a slotted spoon is helpful to get the shrimp out of the oil.

Once the shrimp have been pulled from the oil, you’ll want to place them on a cooling rack that has been placed on a baking sheet or a towel lined-plate so that the shrimp doesn’t sit in excess oil.

How to Make Coconut Shrimp

I like to use large (31/35) or extra large (26/30) shrimp for this recipe. For more information on sizing, check out this article.  If you’re using frozen shrimp, you can use this method to thaw them quickly.

The shrimp should be shelled and deveined. For this recipe, I like to leave the tails on. I think that it adds a nice look when they are presented and I love the extra crunch. Yes, you can eat the tail.

Pat the shrimp dry and then place them in a bowl and season with salt, garlic powder, and pepper.

While the oil is heating to 350˚F, bread the shrimp. Here are some helpful tips so you don’t end up with what we call the breading claw. You know, when you end up with more breading on your hands than on your shrimp?

  1. Arrange the breading ingredients from left to right in the following order, flour, egg wash, panko bread crumbs, and coconut mixture.
  2. Using your left hand (this is your dry hand) put the shrimp in the flour and turn over to coat both sides, move to the egg wash.
  3. Using your right hand (this is your wet hand) turn over to coat, and move to the panko and coconut mixture.
  4. Using your dry hand (your left hand) turn over to coat both sides and move to a baking sheet or plate.
  5. Repeat the process until all shrimp have been breaded.

Once the oil has reached 350˚F, fry the shrimp in batches. My fryer holds about 6 large shrimp at a time. Make sure that you don’t overcrowd them or they won’t cook properly and may end up oily rather than crisp.

And remember that shrimp cooks very quickly, so keep an eye on them while they’re cooking. I check them after about 2 minutes. If they are golden brown, I turn them over and cook for about another minute. Frying times can vary.

Remove the shrimp for the oil and place on the cooling rack/baking sheet combo or a plate towel-lined plate. Continue cooking in batches until all of the shrimp have been fried.

Serve with a sweet chili sauce or a mango sauce as an appetizer or with a topical rice pilaf and carrot salad as a main dish.


Christine :)


Coconut Shrimp

  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4


This easy Coconut Shrimp recipe with a sweet crispy coating can be served as an irresistible appetizer or main dish.


  • 1 lb. raw shrimp, peeled and deveined (31/35 or 26/30 count)
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1 cup shredded sweetened or unsweetened coconut
  • oil for frying


  1. Pat the shrimp dry and season with salt, garlic powder, and pepper.
  2. Place three shallow bowls on the work surface, cake or pie pans are perfect. In the first place the flour, in the second the eggs and the third combine the panko breadcrumbs and the coconut.
  3. Start by coating shrimp, one at a time, in the flour, then dip into the eggs and finish in the Panko and coconut. Place on a sheet pan and repeat with the remaining shrimp.
  4. Heat the oil in a Dutch oven or fryer to 350˚F.
  5. Working in batches, about 6 at a time, fry the shrimp. Shrimp cook very quickly, about 1 – 2 minutes, so keep an eye on them. As soon as they are golden brown, remove from the oil and transfer to a paper towel-lined plate or sheet pan. Repeat until all of the shrimp have been fried.
  6. Serve immediately with your favorite dipping sauce.


Coconut Shrimp

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