Coconut Shrimp

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If you’re craving a crispy, golden bite of the tropics, Coconut Shrimp is the answer. These irresistible shrimp are coated in a blend of sweet shredded coconut and crunchy panko breadcrumbs, then lightly fried to perfection. The contrast of the juicy shrimp inside and the crisp exterior is enough to make anyone reach for seconds.

Ideal for a party appetizer or a main dish with a tropical flair, Coconut Shrimp brings restaurant-quality flavor straight to your kitchen. They pair beautifully with a tangy dipping sauce like sweet chili or mango salsa, and they’re ready in under 30 minutes. Whether you’re serving them poolside or just dreaming of the beach, they never disappoint.

Why You’ll Love This Coconut Shrimp

These Coconut Shrimp are all about contrast: sweet and savory, crispy and tender. The coconut adds a subtle tropical sweetness, while the panko keeps things extra crispy. Best of all, they’re fast and easy to make at home, no deep fryer needed. Just pan-fry them in a shallow skillet and you’ll have golden perfection in minutes.

Serve them as an appetizer at your next gathering, or turn them into a meal by placing them over jasmine rice with a side of grilled pineapple. This is one of those recipes that feels special but comes together without fuss.

What Kind of Shrimp Should I Use for Coconut Shrimp?

Look for large raw shrimp, peeled and deveined, with the tails left on for easy dipping. The best size is 21/25 or 16/20 count per pound. Frozen shrimp work great too—just be sure to thaw and pat them dry before coating. Avoid using pre-cooked shrimp as they can overcook easily and become rubbery.

Keeping the tails on helps with presentation and gives people a little handle to dip and munch, especially if you’re serving these at a party.

Ingredients for the Coconut Shrimp

To make these deliciously crispy Coconut Shrimp, you only need a few simple ingredients. Each one plays a key role in getting the perfect flavor and texture.

Shrimp – Use large raw shrimp, peeled and deveined, tail on. These will be juicy inside while the coating gets crispy.

All-purpose flour – This is your first layer of coating to help the egg stick.

Eggs – They act as the glue to hold the coconut and breadcrumbs together.

Panko breadcrumbs – These add the crunch! Regular breadcrumbs work, but panko gives you that light, crispy finish.

Shredded sweetened coconut – The star of the show, it brings the tropical flavor and golden crisp.

Salt – Just a pinch enhances the flavors of the shrimp and coating.

Black pepper – Adds a tiny bit of warmth to the batter.

Vegetable oil – You’ll need this for frying. Use any neutral oil with a high smoke point.

How To Make the Coconut Shrimp

Step 1: Prepare the Breading Stations

Set up three shallow bowls. In the first, add flour with a bit of salt and pepper. In the second, beat the eggs. In the third, mix panko breadcrumbs with shredded coconut.

Step 2: Coat the Shrimp

Dredge each shrimp in flour, then dip into the beaten eggs, and finally press into the panko-coconut mixture. Make sure each shrimp is fully coated for even crispiness.

Step 3: Fry the Shrimp

In a large skillet, heat about half an inch of oil over medium heat. Once hot, add the shrimp in batches. Fry for 2–3 minutes per side or until golden and cooked through. Don’t overcrowd the pan.

Step 4: Drain and Serve

Place the cooked shrimp on a paper towel-lined plate to drain any excess oil. Serve immediately with sweet chili sauce, mango salsa, or your favorite tropical dip.

Serving and Storing These Crispy Coconut Shrimp

Coconut Shrimp are best served hot, right out of the skillet. That’s when the coating is at its crispiest and the shrimp are perfectly juicy. They make a great appetizer or light dinner and this recipe typically feeds about 4 people as a main dish or 6 as an appetizer.

If you do end up with leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, skip the microwave—it’ll make them soggy. Instead, pop them in a 375°F oven for about 10 minutes or until they’re heated through and crisp again.

What to Serve With Coconut Shrimp?

Jasmine Rice with Lime Zest

A fluffy bed of jasmine rice with a splash of lime zest makes the perfect backdrop for these sweet and crunchy shrimp.

Mango Avocado Salsa

The creaminess of avocado and the juicy brightness of mango work wonders with the coconut coating.

Pineapple Fried Rice

Tropical flavors unite! This colorful rice dish is full of sweet pineapple chunks, veggies, and savory seasonings.

Grilled Corn with Chili Butter

Grilled corn on the cob with a touch of chili butter offers a smoky and spicy contrast to the sweet shrimp.

Asian Slaw

A crunchy cabbage slaw with sesame dressing adds fresh texture and a tangy note to balance the fried shrimp.

Coconut Rice

Double the coconut? Absolutely. Coconut rice is fragrant, lightly sweet, and makes a harmonious pairing.

Garlic Butter Noodles

If you’re leaning into indulgence, buttery garlic noodles are a comforting and simple side that always satisfies.

Roasted Asparagus

Lighten things up with roasted asparagus drizzled in olive oil and lemon—an elegant, clean contrast to fried shrimp.

Want More Seafood Ideas?

If you love this Coconut Shrimp recipe, dive into more seafood deliciousness with these reader favorites:

• Try the buttery, oven-baked Baked Stuffed Shrimp Casserole for a comforting seafood bake.
• Indulge in the creamy goodness of Marry Me Shrimp Pasta, perfect for a romantic night in.
• For something quick and full of flavor, don’t miss Honey Garlic Shrimp Sausage Broccoli.
• Bring island vibes to your table with Tropical Teriyaki Chicken Kabobs with Pineapple.
• Or keep the summer going with Orange Crush Sherbet as a light dessert after your meal.

Save This Recipe For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you go with sweet chili sauce or something different? Add some spice to the coating?

I always love hearing your tweaks and tips. Let’s keep inspiring each other in the kitchen.

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