Easy Coconut Shrimp

Name: Coconut Shrimp (Easy Recipe)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon freshly cracked black pepper; 1 teaspoon garlic powder; 2 large eggs (lightly beaten); ¾ cup panko breadcrumbs; 1 cup shredded coconut; 1 pound large raw shrimp (peeled and deveined); canola or vegetable oil (for frying); Thai sweet chili sauce (optional for serving); lemon wedges (optional for serving)

Learn my secret to making perfect Coconut Shrimp every time with just a few easy steps. You’ll get tender, juicy shrimp with a crispy coconut crust so good, takeout won’t stand a chance.

A plate of crispy fried Coconut Shrimp with a wedge of lemon and a bowl of orange dipping sauce.

Easy Coconut Shrimp Recipe

There’s just something about these Coconut Shrimp that keeps my family coming back for more. We just can’t get enough of that crispy coconut crust! With just a few easy steps, you’ll have shrimp that are tender and juicy on the inside with a perfectly golden, crunchy coconut crust on the outside.

Once you try making these at home, takeout coconut shrimp just won’t compare. Serve them up with a little sweet chili sauce or a squeeze of lemon, and you’ve got a dish that’s perfect for a weeknight dinner or a fun appetizer to share at your next party. One bite and you’ll see why this recipe is such a hit!

Why My Coconut Shrimp Recipe is the Best

Quick and easy – I’ve limited the steps to just a handful so you’ll have golden, crispy Coconut Shrimp on the table faster than waiting for takeout.
Perfectly crispy coating – my recipe uses a blend of panko and coconut that gives each shrimp a light, crunchy crust that’s perfectly balanced. They’re crisp on the outside, tender inside.
Great for any occasion – Whether you’re making a casual weeknight dinner, a snack, or a party appetizer, these shrimp always disappear fast.

Ingredients Needed

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Ingredients for Coconut Shrimp include ½ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, 1 teaspoon garlic powder, 2 large eggs lightly beaten, ¾ cup panko breadcrumbs, 1 cup shredded coconut, 1 lb large raw shrimp peeled and deveined, Canola or vegetable oil for frying, Thai sweet chili sauce optional for serving and Lemon wedges optional for serving.

All-purpose flour – Gives the shrimp a light coating to help everything stick.
Seasonings – We use a combination of garlic powder, salt, and freshly cracked black pepper.
Eggs, lightly beaten – Helps the coconut coating stick.
Panko breadcrumbs – Help to create an extra crispy coating.
Shredded coconut flakes – We used sweetened, but you can use unsweetened coconut flakes if you prefer.
Large shrimp – You’ll want raw shrimp that’s peeled and deveined.
Oil – you can use canola oil, peanut oil, avocado oil, vegetable oil, or any neutral oil for frying the shrimp.
Thai sweet chili sauce – This is optional as a dipping sauce.
Lemon or lime wedges – A squeeze of lemon or fresh lime juice brightens up the flavors of the fried shrimp.

How to Make Coconut Shrimp

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Dredging the shrimp in a coconut mixture then to the egg. Ingredients include flour, egg mixture, coconut shreds, and plain shrimp. A striped cloth is on the side.

You’ll need three bowls to bread the shrimp. Here’s how to do it:

In the first bowl combine flour, salt, pepper, and garlic powder.
In second bowl, add lightly beaten eggs in a separate bowl.
Combine panko bread crumbs and the coconut flakes in a third bowl.
Dredge shrimp in the flour mixture, then dip in egg mixture, and finally, press the shrimp into the panko and coconut mixture.
After coating, transfer the shrimp to a plate.

A skillet with browned scallops in sauce on a marble surface, surrounded by lemon wedges, a striped cloth, and salt and pepper shakers. A tray of fried shrimps is in the background.

Crispy Coconut Shrimp pieces on a cooling rack placed over a baking sheet, with lemon wedges, grated coconut, striped cloth, and pepper mills nearby.

Heat a large skillet or saucepan over medium-high heat. Pour oil into the pan ¼-inch deep. You’ll know it’s ready when a little panko dropped in sizzles right away.
Once oil is hot and shimmering, add shrimp in batches and fry for 2 to 3 minutes per side, or until shrimp is golden brown. Be careful not to overcook.
Remove the crispy shrimp from the hot oil and transfer them to a paper towel-lined plate or baking sheet in a single layer and repeat with the remaining shrimp.
Serve your crispy coconut shrimp with dipping sauce (I used a Thai sweet chili sauce) and lemon or lime wedges.

A hand dipping a crispy fried Coconut Shrimp into a bowl of red sauce on a plate, with more shrimp and a lemon wedge in the background.

Storage Instructions

Refrigerate – Leftover Coconut Shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze – The shrimp can be stored in an airtight container in the freezer for up to 3 months.
Reheat – To reheat from thawed, bake them at 350F for 5-10 minutes, until warmed through. If reheating from frozen, bake at 350F for 10-15 minutes, until warmed through.

Plate of fried Coconut Shrimp with lemon wedges and a small bowl of dipping sauce, accompanied by a striped cloth, salt and pepper shakers, and a stack of plates with forks.

What to Serve with Homemade Coconut Shrimp

These coconut shrimp go great with just about anything! For a classic combo, go with French fries, homemade onion rings or sweet potato fries, or keep it simple with a baked potato. If you want a little crunch, coleslaw or a light Asian slaw are perfect.

Dip-wise, you can’t beat Bang Bang sauce, homemade teriyaki sauce, homemade buttermilk ranch, spicy aioli, or even a bit of orange marmalade. Chilled soups like gazpacho or cucumber soup is a great choice and veggie spring rolls or egg rolls are a fun addition if you’re looking to round things out.

Variations

Spicy shrimp – For a little heat, try adding a pinch of cayenne or smoked paprika to the flour mix. You could also mix a little chili powder into the panko-coconut coating for extra flavor.
Coconut lime – Add a bit of lime zest to the panko and coconut mixture for a bright pop of citrus flavor. Squeeze fresh lime over the cooked shrimp for even more flavor.
Extra crunchy coconut shrimp – Double dip the shrimp in the egg and panko-coconut mixture to create a thicker, crunchier coating.
Baked coconut shrimp – For a lighter option, place the coated shrimp on a parchment-lined baking sheet, drizzle or spray lightly with oil, and bake at 425°F for 12-15 minutes, flipping halfway through until golden and crispy.
Sweet coconut shrimp – For a sweeter version, add a teaspoon of honey or maple syrup to the egg mixture.

FAQs

What size shrimp are best for this recipe?

I like to use large or jumbo shrimp because they shrink some. If you want to use smaller shrimp you can, but I would not recommend anything smaller than medium size.

Can I use frozen shrimp?

You can, but make sure they’re thawed completely first. I like using raw shrimp for the best texture, though you can use pre-cooked, just be aware that they may turn out a bit tougher.

Where do I find sweet chili sauce?

Thai Sweet Chili Sauce can be found in the Asian/International aisles at most grocery stores.

Can I make these coconut shrimp in my air fryer?

Sure! To make these coconut shrimp in the air fryer, preheat your air fryer to 375°F. Arrange the shrimp in a single layer in the air fryer basket, being careful not to overcrowd them. Cook for 8-10 minutes, flipping halfway through, until they’re golden and crispy. If needed, cook in batches to keep the shrimp nice and crunchy.