Crispy coconut shrimp paired with fluffy, herb-kissed rice is one of those dishes that instantly teleports your taste buds to a sun-soaked patio near the coast. The crunch of sweet coconut coating, the tender juiciness of the shrimp, and the bright, zesty rice make this recipe a winner every single time. It brings both texture and flavor to the table in the most satisfying way.

This recipe is perfect for a warm-weather dinner or when you just want a little taste of tropical vibes at home. The springy rice has hints of citrus and fresh herbs, adding brightness to the crunchy richness of the shrimp. It’s also surprisingly easy to prepare, even on a weeknight.

Why You’ll Love This Coconut Crisp Shrimp with Springy Rice

From its eye-catching golden coating to its juicy interior, coconut shrimp is a crowd-pleaser. The shredded coconut adds a subtle sweetness that complements the savory seasoning, while the panko breadcrumbs keep things nice and crispy. Paired with a citrusy rice that bounces with herbs and green onions, this dish is both comforting and refreshing.

It also feeds a small crowd and feels a little fancy without needing any special ingredients or techniques. Plus, it reheats beautifully.

What Kind of Shrimp Should I Use?

For the crispiest, most flavorful results, use large raw shrimp that are peeled and deveined with the tails left on. This size holds up well during frying and gives that restaurant-style presentation. Fresh or frozen both work well—just make sure they’re completely thawed and patted dry before you start breading.

Ingredients for the Coconut Crisp Shrimp with Springy Rice

You don’t need anything complicated to make this dish shine. With pantry staples and a few fresh ingredients, you’ll have a tropical dinner on the table in no time.

Shrimp: Large peeled and deveined shrimp provide the perfect base for our crispy coating.

Eggs: Beaten eggs help the coating adhere smoothly to the shrimp.

Flour: A light dusting of flour gives the shrimp a foundation for the egg and coconut layers.

Panko Breadcrumbs: These airy Japanese-style breadcrumbs offer a light, super-crunchy texture.

Shredded Coconut: Sweetened coconut flakes give the shrimp a subtle tropical sweetness and toasty flavor.

Garlic Powder & Paprika: These bring warm, savory depth to the shrimp coating.

Salt & Pepper: Essential for seasoning throughout the dish.

Oil for Frying: Choose a neutral oil like vegetable or canola for crispy frying.

White Rice: Fluffy white rice acts as the perfect contrast to the shrimp’s crunch.

Lime Zest & Juice: Adds a burst of citrus to liven up the rice.

Green Onions: Chopped green onions add sharpness and color to the rice.

Fresh Cilantro: Bright, herby, and fragrant, cilantro lifts the flavor of the rice beautifully.

Coconut Crisp Shrimp with Springy Rice 2

How To Make the Coconut Crisp Shrimp with Springy Rice

Step 1: Prepare the Rice

Cook your white rice according to package instructions. Once done, fluff it with a fork and stir in lime zest, lime juice, chopped green onions, and fresh cilantro. Set aside and keep warm.

Step 2: Set Up a Breading Station

Arrange three shallow bowls: one with flour seasoned with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with a mix of panko and shredded coconut.

Step 3: Bread the Shrimp

Pat the shrimp dry. Dip each one in flour, then egg, then press into the coconut-panko mix until well-coated. Place coated shrimp on a plate while you finish the batch.

Step 4: Fry the Shrimp

Heat oil in a skillet over medium-high heat. Fry the shrimp in batches for about 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.

Step 5: Assemble and Serve

Spoon a portion of the citrusy springy rice onto each plate and top with a handful of crispy shrimp. Serve immediately while hot.

How to Serve and Store Coconut Crisp Shrimp with Springy Rice

This recipe feeds about four people generously. It’s a well-rounded meal on its own, but you can always round it out with a light side or dipping sauce.

Store leftovers in airtight containers for up to 3 days. Reheat shrimp in the oven or air fryer to retain the crispiness. The rice can be microwaved or quickly warmed on the stove with a splash of water.

What to Serve With Coconut Crisp Shrimp?

Mango Avocado Salsa

This sweet and creamy salsa adds another tropical layer and pairs beautifully with the shrimp.

Pineapple Cucumber Salad

Crisp, cold, and refreshing. It balances the rich coconut coating with clean flavors.

Sweet Chili Sauce

Drizzle or dip for that sweet-heat combination that takes the shrimp to the next level.

Roasted Asparagus

A great green veggie to add some fiber and earthy contrast to your meal.

Garlic Bread

Yes, garlic bread. It soaks up every bit of flavor and makes the whole thing even more indulgent.

Coconut Rice Pudding

End your meal on a sweet note that continues the coconut theme.

Chilled White Wine or Citrus Sparkling Water

Something crisp to balance the bold flavors in the dish.

Want More Shrimp Dinner Ideas?

If you love this Coconut Crisp Shrimp with Springy Rice, you’ll probably enjoy these savory, satisfying recipes from Mia Plates:

Baked Stuffed Shrimp Casserole: A cozy, cheesy twist on seafood night.
Honey Garlic Shrimp, Sausage & Broccoli: A bold flavor trio in one skillet.
Marry Me Shrimp Pasta: Rich, creamy, and seriously crave-worthy.
Easy Crock Pot Orange Chicken: A great citrusy balance if you’re mixing up proteins.
Creamy Garlic Marry Me Salmon: For fans of creamy, garlicky seafood.

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Let me know how yours turned out in the comments! Did you go bold with the dipping sauce or keep it classic? I’d love to hear how you made it your own.

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