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–+ servings

Coconut Shrimp

Sally Thompson
Crispy, golden Coconut Shrimp is the perfect combination of crunchy coconut coating and juicy shrimp inside. This easy seafood recipe delivers restaurant-style flavor right at home and works beautifully as a quick dinner, party appetizer, game day snack, or tropical-inspired meal idea. The crispy panko and coconut crust pairs perfectly with sweet chili dipping sauce for a bold balance of sweet and savory flavors. Whether you fry, bake, or air fry them, these homemade Coconut Shrimp are guaranteed to become one of your favorite easy dinner ideas and seafood recipes.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American Seafood
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 1 pound large shrimp peeled and deveined with tails on
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 cups vegetable oil for frying
  • 1/2 cup sweet chili sauce
  • 1 lime cut into wedges

Instructions
 

  • 1. Pat the shrimp completely dry using paper towels and season lightly with salt and pepper.
  • 2. Prepare three shallow bowls. Add flour, garlic powder, paprika, salt, and pepper to the first bowl. Whisk eggs with water in the second bowl. Combine panko breadcrumbs and shredded coconut in the third bowl.
  • 3. Coat each shrimp in the flour mixture, then dip into the egg mixture, and finally press into the coconut breadcrumb mixture until fully coated.
  • 4. Place the breaded shrimp on a tray and refrigerate for 15 to 20 minutes to help the coating stick properly.
  • 5. Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
  • 6. Fry the shrimp in small batches for 2 to 3 minutes per side until golden brown and crispy.
  • 7. Transfer cooked shrimp to a wire rack or paper towel-lined plate to drain excess oil.
  • 8. Serve immediately with sweet chili sauce and fresh lime wedges.

Notes

For extra crispy Coconut Shrimp, use panko breadcrumbs instead of regular breadcrumbs.
Always fry in small batches to maintain the oil temperature and keep the coating crispy.
You can air fry the shrimp at 390°F for 8 to 10 minutes for a lighter version with less oil.

Nutrition

Serving: 4shrimpCalories: 420kcalCarbohydrates: 28gProtein: 24gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 185mgSodium: 720mgFiber: 3gSugar: 7g
Keyword coconut shrimp, crispy shrimp, easy dinner ideas, fried shrimp, homemade coconut shrimp, seafood appetizer, shrimp recipe, tropical shrimp
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