Crispy Coconut Shrimp
These crispy coconut shrimp are going to be your new favorite way to enjoy this classic shellfish. Plump, tender jumbo shrimp are coated in a seasoned panko and coconut mixture and then fried to golden, crispy perfection.
We love shrimp. It’s an affordable shellfish that’s easy to prepare and can be used with all kinds of flavors. From honey garlic shrimp to shrimp scampi or even dips, there’s nothing you can’t do with it. We also love anything fried, which is why we’re excited to share this crispy coconut shrimp with all of you. It’s an easy recipe full of tropical flavor in every bite.
These make a great appetizer or main course, and they’re freezer-friendly, as well. They’re perfect for making big batches and saving for later!
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: Every ingredient used in this recipe is readily available at your local grocery store or in your pantry.
- Easy to Make: The shrimp uses a simple breading station and a straightforward frying process, so anyone can easily make this recipe.
- Tropical Flavor: The tender shrimp and coconut panko breading create a dish with the flavors of the tropics in every bite, from the ocean to the coconut trees!
- Great for Meal-Prep: They’re freezer-friendly, so you can make as many as you like and save them for later.
- Versatile: Serve these shrimp as appetizers at parties or as a main course with rice and vegetables.
🛒Ingredients
- Jumbo shrimp
- Sweetened coconut flakes
- Panko bread crumbs
- Large eggs
- All-purpose flour
- Pepper
- Salt
- Paprika
- Vegetrable OIl
- Sweet chili sauce
- Green onion or parsley – Optional for garnish
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy: Add red pepper flakes to the panko mixture for a spicy kick.
- Seafood: You can use this coating with prawns, your favorite fish, or even lobster tails. You may have to par-bake the lobster tails before frying them, however.
- Extra Crispy: Add a little cornstarch to the panko mixture for an extra crispy coating.
🥄 Equipment
- Measuring cups and spoons
- Bowls
- Large skillet
🔪 Instructions
- Season the shrimp with salt and pepper.
- Create a dredging station, adding flour seasoned with salt and pepper to a shallow bowl, whisked egg in another shallow bowl, and the panko and coconut to a third bowl.
- Fry the shrimp in batches until crispy and golden brown on both sides, transferring each batch to a plate lined with paper towels as you go.
- Garnish with green onions or parsley and serve with sweet chili sauce.
💭 Tips
- Give the shrimp a gentle shake after coating them in the flour and again after dipping them in the egg mixture to ensure the perfect coating.
- To check your oil before frying, drop a small amount of the breading into it. If it sizzles, the oil is hot enough to fry.
- Always fry your shrimp in small batches to ensure the oil stays hot.
🥫 Storage
Refrigerate the shrimp for up to 3 days in an airtight container. For longer storage, freeze the shrimp for up to 2 months in an airtight, freezer-safe container.
To reheat the shrimp, defrost them in the refrigerator if frozen. Then, air fry the shrimp for a minute or two at 400 degrees until heated through and crispy. You can also microwave them at 1-minute intervals until heated through. Be aware that microwaving will not produce a crispy coating.
Serve With
As an appetizer, this recipe is perfect with recipes like Cuban sliders, a crescent roll taco ring, jalapeno popper pigs in a blanket, or any of your other favorite party foods.
As a main course, these shrimp are perfect with white rice, sauteed rice and vegetables, or chicken fried rice, like maple glazed carrots, spicy green beans with caramelized pecans, or grilled corn with cilantro lime butter.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
When choosing fresh shrimp, look for those that are firm, bright, and shiny, with a fresh smell. Shrimp should never be dull, soft, or smell fishy.
Defrost shrimp by placing the entire bag in the refrigerator overnight. For faster defrosting, place the bag in a bowl of cold water.
Shrimp should never be defrosted at room temperature or in hot water. It’s tempting to try to move the process along, but these methods promote bacterial growth, which can occur quickly.
🍽 More Shrimp Recipes
If you think these crispy coconut shrimp look good, then try our grilled shrimp tacos, Mexican shrimp bites, or garlic baked shrimp. They all combine big flavor with tender shrimp, just like this recipe does.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Crispy Coconut Shrimp
Equipment
- 3 Bowls
- large skillet
- paper towel lined plate or baking dish
Ingredients
- 1 pound jumbo shrimp – peeled and deveined
- 1 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons pepper
- 2 teaspoons salt
- 1 teaspoon paprika
- 2 cups vegetable oil
- ½ cup sweet chili sauce
- Optional: green onion or parsley for garnish
Instructions
- Season the shrimp with 1 tsp salt, 1 tsp pepper, and paprika.
- Add flour to a shallow bowl and season with remaining salt and pepper. In a separate shallow bowl, combine the panko bread crumbs and coconut flakes.
- Beat the eggs lightly in another shallow bowl.
- Working one shrimp at a time, coat the shrimp in the flour, shaking off the excess. Dip into the beaten eggs, then press into the coconut mixture, ensuring it sticks. Place on a plate and repeat with the remaining shrimp.
- Heat the oil in a large cast-iron or stainless-steel skillet over medium-high heat. Test if the oil is hot enough by dropping a small amount of the breading mixture into the oil. If it sizzles, the oil is ready. Once the oil is hot, carefully place the shrimp in the skillet, ensuring they are not overcrowded. Cook in batches if necessary.
- Fry the shrimp for 2–4 minutes on one side, then flip and cook for an additional 2–4 minutes, or until both sides are crispy and golden brown. Transfer to a paper towel-lined plate to absorb excess oil.
- Garnish with green onion or parsley, if desired. Serve with sweet chili sauce and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
