These easy Coconut Shrimp are crisp and crunchy on the outside with a juicy shrimp center. Don’t forget the simple (2-ingredient) coconut shrimp sauce and a fresh squeeze of lime juice to serve.
This homemade appetizer is easier than you think and is endlessly better than store-bought. P.S. It’s make-ahead friendly!
Here, we love shrimp dishes like shrimp scampi, creamy shrimp pasta, shrimp fried rice, and even Shrimp Boil. This coconut shrimp recipe does not disappoint!.
Coconut shrimp is a favorite appetizer or main dish that combines two classic flavors – juicy shrimp and toasted coconut The crispy coating pairs wonderfully with the sweet shrimp inside Learn how to make this tasty dish with just a few easy steps,
Ingredients
To make a full batch of coconut shrimp to serve 3-4 people you’ll need
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup shredded coconut
- 1 1⁄2 cups panko breadcrumbs
- 1⁄2 teaspoon salt
- Vegetable or canola oil for frying
For the dipping sauce:
- 1⁄2 cup sweet chili sauce
- 1⁄4 cup pineapple juice
- 1 tablespoon lime juice
- 1⁄4 teaspoon crushed red pepper flakes
Step 1 – Prepare the Shrimp
Start by peeling and deveining the shrimp, leaving the tails on for presentation Rinse the shrimp under cool water and pat dry thoroughly with paper towels. The shrimp must be completely dry so the coating sticks properly.
If the shrimp are large, you can butterfly them by slicing halfway through the underside to open them up like a book. This helps them cook evenly.
Place the prepared shrimp in a bowl and refrigerate until ready to dredge and fry.
Step 2 – Set Up a Dredging Station
Arrange three shallow dishes or pie plates next to each other for easy dredging:
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Place the flour in the first dish. Season with 1⁄4 teaspoon salt.
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Beat the eggs with 1⁄4 teaspoon salt in the second dish.
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Toss together the panko breadcrumbs, shredded coconut, and the remaining 1⁄4 teaspoon of salt in the third dish.
Step 3 – Bread and Coat the Shrimp
Working with a few shrimp at a time, dredge them in the flour, dip in the egg wash, then press into the coconut panko crumbs, turning to coat all sides. Shake off any excess coating and place on a baking sheet or plate.
Repeat with the remaining shrimp until all are coated with the crispy coconut layer. Refrigerate for about 15 minutes to help the coating adhere.
Pro tip: For maximum crunch, double dredge the shrimp by coating them in flour and egg a second time before the final crumbs.
Step 4 – Fry the Coconut Shrimp
Pour 2-3 inches of oil into a heavy pot or Dutch oven and heat to 350°F. I prefer canola or vegetable oil for frying.
Once the oil is shimmering hot, use tongs to slowly lower 4-6 shrimp into the pot without overcrowding. Fry for 2-3 minutes until the coconut coating is golden brown, turning once halfway through.
Transfer the fried shrimp to a paper towel-lined plate. Repeat to cook the remaining shrimp in batches. Monitor the oil temperature and adjust heat to maintain around 350°F.
Step 5 – Make the Dipping Sauce
In a small bowl, whisk together the sweet chili sauce, pineapple juice, lime juice, and red pepper flakes.
Taste and adjust seasonings if desired. The sauce can be made ahead and refrigerated until ready to serve.
Step 6 – Enjoy Your Coconut Shrimp!
That’s it! Now you can dig into these crispy coconut shrimp straight from the fryer. Serve them hot with the sweet and tangy dipping sauce.
Here are some tasty pairing suggestions:
- Rice or quinoa – soak up the sauce
- Pineapple and bell pepper kabobs – complementary flavors
- Coleslaw – crunchy contrast to shrimp
- Fried plantains – sweet, hot, and crunchy
- Tropical fruit salad – bright, fruity side
Leftover shrimp can be refrigerated up to 3 days and are still delicious cold. Reheat gently in a 300°F oven to preserve the crispy coating.
Now that you know how to make these crowd-pleasing coconut shrimp at home, try switching up the flavor with spices like chili powder or cayenne pepper stirred into the breadcrumb coating. Serve them up at your next appetizer spread or summertime barbecue!
Ingredients for Shrimp Dipping Sauce:
All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Simply stir to combine.
The sweet chili sauce can be found in the Asian food section of the grocery store. If your apricot preserves have big chunks of fruit in them, you should use a food processor or blender to blend the sauce so it melts more quickly. In case you’re wondering, this sauce is NOT spicy.
What Size Shrimp for Coconut Shrimp?
We used 1 pound of large 21-25 count shrimp. The shrimp were perfectly cooked in the middle and golden on the outside when they were this size. Smaller shrimp overcook quickly and larger shrimp tend to burn before the center cooks through.
Easy Coconut Shrimp Recipe
How do you make coconut shrimp crispy?
This coconut shrimp recipe should create crispy coconut shrimp if you pay attention to the oil temperature. If the temperature is lower than 375°, the coconut coating can absorb the oil, resulting in soggy shrimp. Fry the shrimp in batches to ensure the oil temperature doesn’t drop too rapidly.
Can one eat shrimp if they have gout?
Shimp contain high amounts of purins, which increaes uric acid levels, and may trigger symptoms or worsen gout. So, they should only be eaten once in a while.
How do you make fried shrimp with coconut?
Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp.
Can you make coconut shrimp with unsweetened coconut?
You can make coconut shrimp with unsweetened coconut, but they will turn out less crisp and caramelized. There’s a difference between the different types of coconut (like flaked coconut vs. shredded coconut ). Sweetened coconut has added sugar, which adds moisture to the coconut bread crumb coating.