The Best Crispy Coconut Shrimp

Coconut shrimp is one of those appetizers (or mains!) that always makes me feel like I'm on vacation. It’s crispy, packed with tropical flavor, sweet, and salty all at once. In 30 minutes, you'll be ready to serve a platter of golden, crispy shrimp that will disappear in minutes.

Watch The How-To Video

Why Make This Crispy Coconut Shrimp?

The combination of tender, juicy shrimp wrapped in a crunchy, golden coconut crust hits every flavor and texture note just right. The sweetness of the coconut balances beautifully with the saltiness of the shrimp. Add in a tangy-sweet dipping sauce and you're talking about next-level snacking.

Here’s what makes coconut shrimp so irresistible:

• Crispy exterior, juicy interior: The coconut-panko coating fries up to golden perfection while keeping the shrimp inside stays plump and tender.
  
• Sweet + savory contrast: The tropical flavor of shredded coconut adds a naturally sweet crunch.
  
• Fast cooking time: Shrimp cook in minutes, making this a quick and easy recipe for any night of the week.
  
• Perfect for dipping: Pair it with a homemade chili-apricot sauce (see recipe below).

What Kind of Shrimp Should You Use?

The key to making the best coconut shrimp is starting with the right shrimp. Here’s what works best:

• Jumbo or large shrimp: Their size means they won’t overcook as quickly, and they’ll hold up better during the breading and frying process. Plus, you get a meatier bite!
  
• Raw, peeled, and deveined: Make life easier by buying them already cleaned. Just leave the tails on for a more elegant presentation (and easier dipping).

💡 Pro Tip: Thaw frozen shrimp in a bowl of cold water for 10–15 minutes if you’re working from frozen. Pat them dry thoroughly before breading.

The Secret to That Signature Crunch

The magic of coconut shrimp is all in the breading. It’s what creates that crave-worthy texture and golden crunch.

Here’s how the layers break down:

1. Flour coating: A light dusting of seasoned flour helps the egg stick.
   
2. Egg wash: Binds everything together and ensures the coconut mixture adheres well.
   
3. Coconut + Panko blend: Sweetened shredded coconut adds flavor and caramelizes beautifully, while Panko breadcrumbs give that satisfying crunch.

You’ll want to press the shrimp firmly into the coconut mixture to make sure they’re well coated. More coconut = more crunch.

Sweetened vs. Unsweetened Coconut

The recipe calls for sweetened shredded coconut, and for good reason. It toasts up to a beautiful golden brown and gives the shrimp that caramelized finish we all love.

But if you're watching sugar intake or prefer a more savory bite, unsweetened shredded coconut works too. Just know that it won’t brown quite the same way, and the flavor will be a touch less rich.

How to Make Crispy Coconut Shrimp, Step-By-Step

1. Make the Sauce: In a small bowl, whisk together chili sauce, vinegar, and jam until smooth. Set aside.
   
2. Prep the Breading Station: In 3 shallow bowls make the following. Flour mix: Combine flour, garlic powder, salt, and pepper. Egg wash: Beat eggs in the second bowl. Coconut coating: Mix Panko and shredded coconut in the third bowl.
   
3. Bread the Shrimp: Pat shrimp dry with paper towels. Working one at a time, dredge shrimp in flour, dip in egg, then press into the coconut-panko mixture, coating well with lots of coconut. Set aside on a plate.
   
4. Fry the Shrimp: In a large nonstick or cast-iron skillet, heat 2 tablespoons of coconut oil over medium heat. Add shrimp in a single layer (don’t crowd the pan). Cook for 2–3 minutes per side, until golden brown and cooked through. Repeat with remaining shrimp, adding more oil as needed.
   
5. Serve: Serve shrimp hot with dipping sauce on the side. Garnish with lime wedges or chopped cilantro if desired and enjoy!

Oil Options for Frying

You have a few choices when it comes to frying your coconut shrimp, and each adds a different note to the final flavor:

• Coconut oil: This is the obvious (and delicious) choice. It enhances the tropical vibe and creates a beautiful golden crust.
  
• Avocado oil: A neutral oil with a high smoke point. This is great if you don’t want a strong coconut flavor.
  
• Light olive oil: Also neutral and works well if it’s what you have on hand.

🌟 Tip: Heat your oil to medium, not high. You want a steady sizzle, not a fast burn. This ensures the shrimp cook evenly without burning the coating.

Frying Tips for the Best Coconut Shrimp

Frying shrimp doesn’t need to be intimidating. With a few tips, you’ll be nailing crispy coconut shrimp every time:

Look for the "C" shape: Perfectly cooked shrimp curl into a gentle “C.” If they form a tight circle (an “O”), they’re overcooked.

Don’t overcrowd the pan: Work in batches to avoid dropping the oil temperature. Overcrowding = soggy shrimp.

Flip once: Shrimp only need about 2–3 minutes per side. Flip once for even cooking and a golden finish.

Drain on paper towels: This helps remove excess oil and keeps the coating crisp.

Bread Now, Fry Later

One of the best things about this recipe? You can prep the shrimp ahead of time.

Bread the shrimp earlier in the day, lay them out on a parchment-lined tray, and refrigerate them for up to 4 hours. When you’re ready, just fry and serve!

How to Serve Coconut Shrimp

🌴 Appetizer Platter

Serve a tray of coconut shrimp with lime wedges, chopped cilantro, and little bowls of dipping sauce. Add fresh pineapple chunks or mango salsa for a tropical twist.

🥗 Light Dinner

Pair coconut shrimp with a simple green salad or slaw and some jasmine rice or cauliflower rice on the side.

🌮 Shrimp Tacos

Tuck coconut shrimp into soft tortillas with shredded cabbage, pickled onions, and a drizzle of creamy sriracha mayo. Hello, island-style tacos.

🍱 Bento Box-Style Lunch

Include a few coconut shrimp with rice, pineapple-cucumber salad, and fruit for a lunch that feels way more exciting than leftovers. Here's my favorite bento box for work lunches!

Storing and Reheating Leftovers

If you happen to have leftovers (lucky you!), here’s how to keep them crispy:

• Refrigerate: Store cooled shrimp in an airtight container for up to 2 days.
• Reheat: Pop them in a 375°F oven or air fryer for 5–8 minutes to restore their crunch. Avoid the microwave—it’ll zap the crispiness.

You can also freeze breaded (uncooked) shrimp and fry them straight from frozen. Just add an extra minute or two to the cook time.

Coconut Shrimp FAQs

Can I make this recipe without eggs?
Yes! Try using buttermilk or a plant-based milk mixed with a little cornstarch as a binder.

Can I use frozen shrimp?
Absolutely. Just make sure they’re fully thawed and patted dry before breading.

Can I use regular breadcrumbs instead of Panko?
You can, but Panko gives a lighter, crunchier texture. If you have regular breadcrumbs, consider toasting them first for better results.

What else can I serve this with?
It pairs beautifully with pineapple salsa, coconut rice, or a tropical coleslaw.

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