Crispy coconut shrimp is the ultimate appetizer-meets-main-dish that’s crunchy, sweet, savory, and undeniably satisfying. Coated in golden panko and shredded coconut, these shrimp fry up light and crisp on the outside while staying juicy and tender on the inside. With a prep-to-plate time of under 30 minutes, this recipe is a go-to for parties, weeknight dinners, or tropical-inspired meals at home. Whether served with a zesty lime wedge or dunked into sweet chili sauce, this crispy coconut shrimp is sure to be a crowd favorite.
Table of Contents
Why You’ll Love This Recipe
- Light, crispy texture with tropical coconut sweetness
- Fast and easy—ready in 25 minutes
- Can be fried or baked
- Great for entertaining or a fun dinner
- Easily adapted for gluten-free diets
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour (or gluten-free alternative)
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil (for frying)
- Lime wedges (for serving)
Instructions
- Set up your breading stations
In three shallow bowls:- Mix flour, garlic powder, paprika, salt, and pepper
- Beat the eggs until frothy
- Combine coconut and panko
- Coat the shrimp
Dip each shrimp in flour (shake off excess), then egg, then coat thoroughly in the coconut-panko mix. Press lightly to help it stick. - Fry the shrimp
Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side until golden brown. Avoid overcrowding the pan. - Drain and serve
Transfer shrimp to a paper towel-lined plate. Serve warm with lime wedges and your favorite dipping sauces.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 24g
- Carbs: 18g
- Fat: 28g
- Fiber: 3g
- Sodium: 570mg
- Sugar: 6g
Note: Nutrition varies based on fry method and ingredients.
Tips & Variations
- Oil temperature matters: Use a thermometer and aim for 350°F to ensure crispy results without burning.
- Baked version: Place coated shrimp on a parchment-lined baking sheet. Bake at 400°F for 15–20 minutes, flipping halfway. Spray lightly with oil for extra crisp.
- Spicy twist: Add a pinch of cayenne or chili powder to the flour mix.
- Sweeter version: Drizzle honey or serve with a mango dipping sauce.
- Make ahead: Coat shrimp ahead and refrigerate until ready to fry.
FAQs
Can I use frozen shrimp?
Yes—just thaw fully and pat dry to help the coating stick.
What sauces pair best?
Sweet chili, mango salsa, honey-lime aioli, or even a garlic-yogurt dip all work great.
Can I make it gluten-free?
Absolutely—swap the flour and panko for certified gluten-free options.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.
Crispy Coconut Shrimp
Equipment
- 3 shallow bowls
- – Large skillet
- Slotted spoon
- Paper towels
- Tongs or fork
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
- Lime wedges for serving
Instructions
- In one bowl, mix flour, garlic powder, paprika, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, combine coconut and panko.
- Dip each shrimp into flour, then egg, then coconut mixture. Press gently.
- Heat oil in skillet over medium-high heat. Fry shrimp 2–3 mins per side until golden.
- Remove to paper towel-lined plate. Serve with lime wedges.
Notes
Conclusion
Crispy coconut shrimp is more than a recipe—it’s an instant mood-booster. With its crunchy coating and tropical flair, it’s perfect for entertaining or treating yourself midweek. Serve it up with lime wedges, a chilled drink, and maybe a mango salsa on the side for the full experience.