Crispy coconut shrimp is the kind of dish that delivers instant vacation vibes. Golden on the outside, tender and juicy on the inside — these shrimp are coated in sweet coconut and crunchy panko, then fried (or baked) to perfection. Whether you’re serving them as an appetizer, party snack, or main course, this coconut shrimp recipe is guaranteed to steal the spotlight at your table.
Table of Contents
Why You’ll Love This Recipe
Crispy Outside, Juicy Inside: The texture is unbeatable
Quick & Easy: Ready in under 30 minutes
Restaurant-Quality at Home: Save money and impress your guests
Great for Dipping: Pairs well with sweet chili sauce or tangy aioli
Customizable: Make it gluten-free, baked, or spicy with simple swaps
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil (for frying)
- Lime wedges (for serving)
Optional Add-ins:
- Pinch of cayenne pepper (for heat)
- Chopped cilantro (for garnish)
- Sweet chili sauce or mango salsa (for dipping)
Instructions
- Set Up Dredging Station
In three shallow bowls, set up your coating stations:- Bowl 1: Mix flour, garlic powder, paprika, salt, and pepper
- Bowl 2: Beat the eggs until frothy
- Bowl 3: Combine shredded coconut and panko breadcrumbs
- Coat the Shrimp
Dip each shrimp in the flour mixture (shake off excess), then into the egg, and finally roll in the coconut-panko mixture. Press gently to coat evenly. - Fry the Shrimp
Heat ½ inch of oil in a large skillet over medium-high heat. Once hot (a breadcrumb should sizzle), add shrimp in batches and fry 2–3 minutes per side until golden brown. Transfer to paper towels to drain. - Serve & Enjoy
Arrange on a platter with lime wedges and your favorite dipping sauce. Garnish with fresh herbs if desired.
Oven Option
Bake at 400°F on a parchment-lined sheet for 15–20 minutes, flipping halfway. Spray lightly with cooking spray for added crisp.
Recipe Details
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Nutrition Facts (Per Serving)
Calories: ~420
Protein: 25g
Carbohydrates: 25g
Fat: 26g
Sugar: 8g
Sodium: 620mg
Fiber: 2g
Tips & Variations
Spicy Coconut Shrimp: Add cayenne or chili flakes to the flour mixture
Gluten-Free Option: Use gluten-free flour and breadcrumbs
Lighter Version: Bake instead of fry
Make Ahead: Coat shrimp ahead and refrigerate until ready to fry
Extra Crunch: Let shrimp sit 10 minutes after coating for better adhesion
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before coating.
How do I store leftovers?
Keep in an airtight container for up to 2 days. Reheat in the oven for best crispiness.
Can I make it ahead of time?
Yes. Coat the shrimp and refrigerate up to 6 hours before frying.
What sauces go best with coconut shrimp?
Sweet chili, pineapple salsa, lime mayo, or mango chutney are great choices.
Crispy Coconut Shrimp
Equipment
- – Skillet
- 3 shallow bowls
- Tongs or slotted spoon
- Paper towels
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- ½ cup flour
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- Oil for frying
- Lime wedges for serving
Instructions
- Mix flour, garlic powder, paprika, salt, and pepper in a bowl.
- Beat eggs in a second bowl.
- Combine coconut and panko in a third bowl.
- Dredge each shrimp in flour, then egg, then coconut mixture.
- Heat oil in skillet. Fry shrimp 2–3 mins per side until golden.
- Drain on paper towels. Serve warm with lime wedges.
Notes
Conclusion
Crispy coconut shrimp is everything you want in a quick appetizer or fun seafood dinner — crunchy, flavorful, and impossible to stop eating. Whether you fry or bake them, this recipe makes it easy to impress without a lot of effort. Serve with lime and dipping sauce, and you’ve got a winning dish that brings a little sunshine to your table, no matter the season.