Coconut shrimp is a tropical-inspired appetizer that’s crunchy, golden, and packed with flavor. Perfect for parties, game nights, or even a fun dinner at home, this dish features juicy shrimp coated in shredded coconut and crispy panko crumbs, then fried to perfection. If you love bold, sweet-savory flavors and a satisfying crunch, this one’s for you.
Why Everyone Will Love This Recipe
- Super crispy texture thanks to the combo of panko and coconut.
- Quick and easy to prepare—ready in under 30 minutes.
- Kid-friendly and crowd-pleasing appetizer.
- Ideal for dipping in sweet chili sauce, mango salsa, or even garlic aioli.
- A great alternative to classic fried shrimp with a tropical twist.
What Is Coconut Shrimp?
Coconut shrimp is a popular appetizer in coastal American cuisine, especially in tropical regions like Florida and the Caribbean. It’s known for its delightful contrast: crunchy, nutty coconut coating on the outside, and tender, juicy shrimp inside. Served hot with a dipping sauce, it’s the kind of comfort food that transports you straight to the beach.
Cooking Tips
- Leave the tails on for easier handling and a restaurant-style presentation.
- Use unsweetened shredded coconut to avoid overpowering sweetness.
- For a spicier twist, add a pinch of cayenne or chili flakes to the flour mixture.
- Use large shrimp (21–25 count) for meatier bites and more consistent cooking.
- Don’t overcrowd the pan—fry in batches to keep the oil hot and the shrimp crisp.
Frequently Asked Questions
What Kind of Shrimp Should I Use?
Use large, raw shrimp—preferably peeled and deveined with tails on. Frozen shrimp work well, just make sure to thaw and pat them dry.
Can I Bake Coconut Shrimp Instead of Frying?
Yes! Preheat your oven to 425°F (220°C), arrange shrimp on a baking sheet with parchment, and bake for 12–15 minutes, flipping halfway.
Is Coconut Shrimp Gluten-Free?
Not by default, since it uses all-purpose flour and panko. You can substitute with gluten-free flour and gluten-free panko to make it gluten-free.
What Sauce Goes Best with Coconut Shrimp?
Sweet chili sauce is a classic, but mango chutney, pineapple salsa, or even honey mustard work beautifully.
Can I Make Coconut Shrimp Ahead of Time?
Yes, you can bread the shrimp ahead and store them in the fridge for a few hours before frying. For best crispness, fry just before serving.
How to Store Coconut Shrimp
Allow leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, pop them in an oven or air fryer at 375°F (190°C) for 5–7 minutes to regain crispiness—avoid microwaving, as it softens the coating.
How to Freeze Coconut Shrimp
To freeze before cooking, arrange breaded shrimp in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Fry directly from frozen, adding 1–2 extra minutes to cooking time.
To freeze cooked shrimp, let them cool completely, then freeze in an airtight container. Reheat in the oven or air fryer for best texture.
Ingredients
How to Make Crispy Coconut Shrimp
Peel and devein the shrimp, leaving the tails on for presentation.
In one bowl, mix flour with salt and pepper.
In another bowl, beat the eggs.
In a third bowl, combine panko and shredded coconut.
Dredge each shrimp in flour, dip into the eggs, then coat with the coconut-panko mixture. Press gently to help it stick.
In a deep pan, heat vegetable oil to 350°F (175°C).
Working in batches, fry shrimp for 2–3 minutes on each side or until golden brown. Don’t overcrowd the pan.
Remove shrimp with a slotted spoon and place on paper towels. Serve hot with your favorite dipping sauce.
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