Coconut Shrimp

This Coconut Shrimp exists because sometimes you just want something crunchy, golden, and wildly snackable. Not a “have one and feel satisfied” situation. More like “I’ll just taste one” and suddenly you are standing over the stove eating shrimp straight off the rack. No regrets.

This is the kind of coconut shrimp recipe that makes people hover in the kitchen. Crispy on the outside, juicy inside, with just enough coconut sweetness to feel indulgent without tipping into dessert territory. It feels like beach food, party food, and treat yourself food all at once. Honestly, it never lasts long enough to cool.

• What Makes This Coconut Shrimp Work
• Let’s Talk Ingredients And Why They Matter
• Feeling Adventurous Or Working With What You’ve Got?
• How To Make Coconut Shrimp
• Crispy Shrimp Survival Tips You’ll Be Glad You Read
• Recipe FAQ’s
• Coconut Shrimp Recipe

What Makes This Coconut Shrimp Work

This Coconut Shrimp works because the coating actually sticks. A light flour dusting gives the egg something to grab onto, which means the coconut crust stays put instead of floating sadly in the oil.

The combination of shredded coconut and breadcrumbs is the real hero here. Coconut brings texture and subtle sweetness, while the crumbs help everything brown evenly. The result is coconut fried shrimp that is crisp, not greasy, and still juicy inside. Exactly what you want.

Let’s Talk Ingredients And Why They Matter

You only need a few pantry staples to make these perfectly crispy Coconut Shrimp at home. Each one plays a role in getting that golden, crunchy finish and juicy interior.

• Shrimp – Use jumbo shrimp, peeled and deveined, with tails left on for easy dipping and extra flavor.
• Shredded Coconut – Sweetened or unsweetened both work, giving that signature toasty bite.
• Panko Breadcrumbs – Adds lightness and crunch that regular breadcrumbs just can’t match.
• Beer (or Mineral Water) – Makes the batter airy and crisp. You can also use soda water if preferred.

Note: Please see recipe card below for a full list of ingredients with measurements.

Feeling Adventurous Or Working With What You’ve Got?

Here are some easy swaps that still keep the magic intact and can make the dish more fun.

• Sweetened Coconut: If you like a slightly sweeter bite, this works too. Just watch the heat so it does not brown too fast.
• Air Fryer Option: Coconut crusted shrimp can be air fried until golden and crisp, flipping once. The texture is lighter but still dangerously snackable.

How To Make Coconut Shrimp

1. Prepare Shrimp: Line a large baking sheet with parchment paper. To butterfly the shrimp (optional), slice down the back and gently open the flesh. Season all shrimp with salt and pepper, then set aside.

1. Prepare for Coating: Add flour to one bowl. In a second bowl, whisk the batter ingredients until smooth, adding a splash of beer or mineral water if too thick. In a third bowl, combine the shredded coconut and Panko breadcrumbs.

1. Coat Shrimp: Dredge each shrimp in flour, shaking off excess. Dip into the batter, then coat in the coconut mixture, gently pressing to help it stick.

1. Freeze Shrimp: Place the coated shrimp on the prepared baking sheet in a single layer. Transfer to the freezer and chill until firm, about 30 to 45 minutes.

1. Heat Oil: In a deep skillet or Dutch oven, heat 2 to 3 inches of vegetable oil over medium-high. Make sure to heat until hot enough for frying.

1. Fry and Serve: Working in batches, fry the frozen shrimp for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and serve.

Coconut Shrimp shines next to fresh, bold flavors. Pair it with Hawaiian Bacon Pineapple Chicken Kebabs for a sweet and smoky twist, or try it with Cilantro Lime Chicken Salad + Mango Avocado Salsa for something light, zesty, and refreshing.

For a punchier combo, serve it with Thai Chicken Meatball Salad . The chili-lime dressing and tender meatballs contrast beautifully with the crispy, coconut-coated shrimp.

Crispy Shrimp Survival Tips You’ll Be Glad You Read

• Pat the shrimp completely dry before coating. Any moisture will stop the crust from sticking properly.
• Press the coconut mixture onto the shrimp instead of just rolling it. Gentle pressure helps it stay put while frying.
• Keep the oil hot but not smoking. Too cool leads to greasy shrimp. Too hot browns the coconut before the shrimp cook.
• Fry in batches so the oil temperature stays steady and the shrimp cook evenly.
• Let the shrimp rest on a rack instead of paper towels so they stay crisp instead of steaming underneath.

Freezing helps the coating stick, keeps the shrimp from overcooking, and gives you that golden crunch. If you’re short on time, you can skip it—but the crumb may fall apart during frying.

Cut a slit down the back of the shrimp, then open the flesh slightly with your fingertip. It’s optional, but gives you more crunch by exposing more surface area.

Sweet chili sauce is a classic, but mango salsa, pineapple dipping sauce, or even a creamy sriracha mayo are great too.

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IngredientsUSMetric1x2x3x

• ▢ 1 pound jumbo shrimp peeled and deveined, tails intact
• ▢ 1 pinch salt
• ▢ 1/2 cup all-purpose flour plain flour

BATTER:

• ▢ 1/2 cup all-purpose flour plain flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 egg
• ▢ 1/2 cup beer substitute with mineral water or soda water – you may need a little extra

COATING:

• ▢ 1 cup shredded coconut sweetened or unsweetened
• ▢ 1 cup Panko bread crumbs

Instructions

• Line a large baking sheet with parchment paper. Set aside.
• OPTIONAL: To butterfly shrimp, i nsert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp’s back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don’t need to be flat. Season with salt and pepper, set aside.
• In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
• Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
• Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
• In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
• Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
• Serve immediately with sweet chili sauce.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Coconut Shrimp

Ingredients

• 1 pound jumbo shrimp peeled and deveined, tails intact
• 1 pinch salt
• 1/2 cup all-purpose flour plain flour

BATTER:

• 1/2 cup all-purpose flour plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 egg
• 1/2 cup beer substitute with mineral water or soda water - you may need a little extra

COATING:

• 1 cup shredded coconut sweetened or unsweetened
• 1 cup Panko bread crumbs

Instructions

• Line a large baking sheet with parchment paper. Set aside.
• OPTIONAL: To butterfly shrimp, i nsert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp’s back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don’t need to be flat. Season with salt and pepper, set aside.
• In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
• Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
• Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
• In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
• Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
• Serve immediately with sweet chili sauce.

Notes

Nutrition

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