Coconut Shrimp

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Fried
  • Cuisine: American


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)
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. pepper
  • ½ cup flour
  • 2 eggs, lightly beaten
  • ¾ 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.