Coconut Shrimp

Golden and crispy coconut shrimp that’s crunchy, juicy, and full of tropical flavor—ready in just 30 minutes with a sweet chili dipping sauce you’ll crave!

Course Appetizer, dinner

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 447kcal

Equipment

Ingredients

⅓ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
2 large eggs beaten
¾ cup Panko bread crumbs
1 cup sweetened shredded coconut a mounded cup
1 pound jumbo raw shrimp thawed, peeled and deveined
4 tablespoons coconut oil use avocado or olive oil for a milder option

Dipping Sauce:

3 tablespoons Thai chili sauce
1 teaspoon rice wine vinegar
6 tablespoons apricot peach or orange jam

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Instructions

Make the Sauce: In a small bowl, whisk together chili sauce, vinegar, and jam until smooth. Set aside.
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.
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.
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.
Serve: Serve shrimp hot with dipping sauce on the side. Garnish with lime wedges or chopped cilantro if desired and enjoy!

Video

Notes

Jumbo or large shrimp work best for pan frying—they hold up well and stay juicy.

Coconut oil adds flavor and gets beautifully golden. If you prefer a neutral oil, avocado or light olive oil are good alternatives.

Sweetened shredded coconut gives the best crispy, caramelized edges. If you like less sweetness, use unsweetened—but expect a slightly less golden color.

Shrimp are done when they turn opaque and curl into a loose “C” shape. Overcooked shrimp will be rubbery and tightly curled, so avoid that!

Make ahead: Bread the shrimp and refrigerate on a tray for up to 4 hours before frying.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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