Coconut shrimp is a crispy, golden, and slightly sweet seafood favorite that’s both crowd-pleasing and incredibly easy to make. With a crunchy coconut-panko coating and a quick pan-fry method, these shrimp come out juicy on the inside and perfectly crisp on the outside — every single time. Whether served as a party appetizer, dinner entrée, or game-day snack, this easy coconut shrimp recipe is guaranteed to disappear fast.

Best part? It’s ready in under 30 minutes, uses simple ingredients, and pairs beautifully with a sweet chili dipping sauce. You’ll wonder why you ever ordered it at a restaurant.

Table of Contents

Why You’ll Love This Recipe

Crispy and golden without deep frying
Ready in under 30 minutes
No fancy equipment needed — just a skillet
Perfect for appetizers, rice bowls, or tacos
Freezes well for make-ahead meals

Ingredients

For the Coconut Shrimp:

1 lb large raw shrimp, peeled and deveined (tails on recommended)
⅓ cup all-purpose flour
½ tsp salt
½ tsp black pepper
2 large eggs, beaten
¾ cup panko breadcrumbs
1 cup sweetened shredded coconut
3–4 tbsp vegetable or coconut oil (for pan frying)

Optional Garnish:

Chopped fresh cilantro
Lime wedges

Sweet Chili Dipping Sauce:

3 tbsp Thai chili sauce
6 tbsp orange, peach, or apricot preserves

Instructions

Set up your dredging station
In three shallow bowls:
- Bowl 1: Mix flour, salt, and pepper
- Bowl 2: Beat the eggs
- Bowl 3: Mix panko breadcrumbs and shredded coconut
Coat the shrimp
Dip each shrimp into the flour, then egg, then press into the coconut mixture until well coated. Set aside on a plate. Repeat with remaining shrimp.
Heat the oil
In a large skillet, heat oil over medium heat until shimmering. You want a thin layer that just coats the bottom of the pan.
Fry the shrimp
Working in batches, add shrimp and fry for about 2–3 minutes per side until golden brown and crispy. Avoid crowding the pan.
Drain and serve
Transfer fried shrimp to a paper towel-lined plate. Sprinkle with chopped cilantro and serve with dipping sauce and lime wedges.

Recipe Details

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~330 per serving (without sauce)

Nutrition Facts (Per Serving)

Calories: 330
Protein: 23g
Fat: 18g
Saturated Fat: 9g
Carbs: 18g
Sugar: 5g
Fiber: 2g
Sodium: 400mg

Estimated values only.

Tips & Variations

Use coconut oil for frying for added tropical flavor
Make it gluten-free with rice flour and gluten-free panko
Bake instead of fry: Bake at 400°F for 18–20 minutes, flipping halfway
Air-fry it: 400°F for 10–12 minutes, lightly sprayed with oil
Add heat: Mix cayenne into the panko-coconut coating or sriracha into the sauce
Try it in tacos: Serve with cabbage slaw and mango salsa

Easy Coconut Shrimp

Crispy, sweet, and golden brown — this easy coconut shrimp is a 25-minute appetizer or dinner that never disappoints.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 23

Course Appetizer

Cuisine American

Servings 4

Calories 330 kcal

Equipment

– Large skillet
– 3 shallow bowls
Tongs or slotted spoon

Ingredients

#### For the Shrimp:
– 1 lb large raw shrimp peeled and deveined
– ⅓ cup all-purpose flour
– ½ tsp salt
– ½ tsp black pepper
– 2 large eggs beaten
– ¾ cup panko breadcrumbs
– 1 cup sweetened shredded coconut
– 3–4 tbsp vegetable or coconut oil
#### Optional Garnish:
– Chopped cilantro
– Lime wedges
#### Sweet Chili Sauce:
– 3 tbsp Thai chili sauce
– 6 tbsp orange or peach preserves

Instructions

Mix flour, salt, and pepper in one bowl. Beat eggs in another. Mix panko and coconut in a third.
Dredge shrimp in flour, then egg, then coconut-panko mix. Press to adhere.
Heat oil in a skillet over medium. Pan-fry shrimp 2–3 minutes per side until golden.
Drain on paper towels. Garnish and serve with dipping sauce.

Notes

– To bake: 400°F for 18–20 min, flip halfway
– To air-fry: 400°F for 10–12 min
– Freeze after frying and reheat in oven

Keyword Crispy Coconut Shrimp

FAQs

Can I use frozen shrimp?
Yes — just thaw completely and pat dry before coating.

Why is the coating falling off?
Be sure to pat shrimp dry and follow the flour → egg → coconut sequence for best results.

Can I prep these ahead of time?
Yes! Bread the shrimp in advance and refrigerate for up to 4 hours before frying.

Can I freeze coconut shrimp?
Yes. Freeze in a single layer after frying. Reheat in a 350°F oven for 10–12 minutes.

What’s the best dipping sauce?
A combo of sweet chili sauce and fruit preserves makes a perfect balance of sweet and spicy.

Conclusion

This easy coconut shrimp recipe proves you don’t need a deep fryer or fancy tools to get restaurant-quality results. With a crisp coconut crust and juicy shrimp inside, it’s a versatile dish that works as an appetizer, weeknight dinner, or festive party plate. Pair it with your favorite dip, a cold drink, and sunshine — and you’ve got the perfect bite.