Easy coconut shrimp is the crispy, golden appetizer your table has been missing. With sweet shredded coconut, crunchy panko breadcrumbs, and juicy shrimp fried to perfection, this quick recipe delivers flavor and texture in every bite. Served with a sweet chili dipping sauce, it’s a guaranteed hit for parties, game day, or even a fast dinner.
Table of Contents
Why You’ll Love This Recipe
- Super fast—ready in 25 minutes
- Perfectly crispy and not greasy
- 3-step coating ensures flavor + crunch
- Kid- and adult-friendly
- Works great for dinner or appetizers
Ingredients
For the shrimp
- ⅓ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- ¾ cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1 lb large raw shrimp, peeled and deveined, tails on
- 3–4 tbsp vegetable or coconut oil
- Optional: chopped fresh cilantro for garnish
For the dipping sauce (optional)
- 3 tbsp Thai sweet chili sauce
- 6 tbsp orange or peach preserves
Instructions
- Set Up Coating Stations
In one bowl, mix flour, salt, and pepper. In a second bowl, beat the eggs. In a third, combine panko and shredded coconut. - Coat the Shrimp
Dredge shrimp in flour, then dip in egg, then press into coconut mixture to fully coat. Set aside on a plate. - Fry the Shrimp
Heat oil in a large skillet over medium heat. Fry shrimp in batches (about 7–8 at a time), 2–3 minutes per side until golden and crispy. - Drain and Garnish
Transfer shrimp to a paper towel-lined plate. Sprinkle with chopped cilantro if using. - Serve with Sauce
Mix chili sauce and preserves for a sweet-spicy dip. Serve alongside warm shrimp.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4 appetizer portions
Nutrition Facts (per serving, estimated)
- Calories: 360
- Protein: 22g
- Carbs: 18g
- Fat: 22g
- Sugar: 6g
- Fiber: 2g
- Sodium: 410mg
Tips & Variations
- Use sweetened coconut: It crisps up better and caramelizes slightly during frying.
- Skip the deep fryer: Pan-frying in a shallow layer of oil works just fine.
- Oven option: Bake at 400°F for 10 minutes, flip, and bake another 7–8 minutes.
- Try air fryer: 400°F for 8–10 minutes, flipping halfway.
- Change the dip: Mango chutney or honey mustard also pair well.
Easy Coconut Shrimp
Equipment
- – 3 mixing bowls
- – Large skillet
- – Tongs or slotted spoon
- Paper towels
Ingredients
- **Shrimp**
- – ⅓ cup all-purpose flour
- – ½ tsp salt
- – ½ tsp black pepper
- – 2 eggs beaten
- – ¾ cup panko breadcrumbs
- – 1 cup sweetened shredded coconut
- – 1 lb large raw shrimp tails on
- – 3–4 tbsp vegetable or coconut oil
- – Optional: chopped cilantro
- **Dipping Sauce**
- – 3 tbsp Thai sweet chili sauce
- – 6 tbsp orange or peach preserves
Instructions
- Mix flour, salt, pepper in one bowl; eggs in another; coconut + panko in a third.
- Dredge shrimp in flour, dip in egg, then press into coconut mixture.
- Heat oil in skillet over medium heat.
- Fry shrimp 2–3 minutes per side in batches until golden.
- Drain on paper towels, garnish with cilantro.
- Stir together sauce ingredients and serve with shrimp.
Notes
– Air fryer or oven works for lighter option
– Use raw shrimp for best results
FAQs
Can I use frozen cooked shrimp?
Yes, but raw shrimp is better for flavor and texture. If using cooked, thaw completely and follow the same steps.
Can I freeze coconut shrimp?
Yes! Freeze fully cooked shrimp in a single layer, then store in a freezer bag. Reheat at 350°F for 10 minutes.
Is this gluten-free?
Not as written, but swap flour and panko for gluten-free alternatives.
Can I make it ahead?
You can coat the shrimp in advance and refrigerate for a few hours. Fry right before serving.
Conclusion
This easy coconut shrimp recipe is the ideal mix of sweet, salty, and crispy—all made with simple ingredients and in under 30 minutes. Whether you fry them up for a party platter or serve them with salad for a light dinner, they’re always the first to disappear. Don’t forget the sauce!