This easy coconut shrimp recipe makes golden, crispy breaded shrimp ready to dip in homemade creamy sweet chili sauce! I bread juicy shrimp with panko crumbs AND shredded coconut, and deep fry them in a skillet for the best crunchy, restaurant-worthy texture.
My advice? Give your coconut shrimp a squeeze of fresh lime to make the flavors pop. You might also like this spicy firecracker shrimp recipe and bang bang shrimp with homemade bang bang sauce.
Coconut and shrimp have always been one of my favorite combinations, just ask my coconut lime shrimp and Thai creamy coconut shrimp. 😉 When it comes to party appetizers, I can’t think of a better crowd-pleaser than this crispy, crunchy, golden fried coconut shrimp recipe. I make a sweet chili sauce to go with them, and they are the BOMB. These come out so well with only a few everyday ingredients. Grab a bag of big, juicy jumbo shrimp and I’ll show you how easy it is to make them for your next get-together.
Why You’ll Go Crazy for This Coconut Shrimp Recipe
- Easy method. You don’t need a deep fryer to make golden-fried coconut shrimp at home (though you can absolutely use one if you have it). It’s easy enough to fry these shrimp in a skillet or pot with oil, and I’ll show you how to do it with minimal mess. And, in case you’d rather skip the deep-frying step, I also have you covered with alternative cooking methods in your oven or air fryer.
- Crispy and golden. Just like in restaurants! If, like me, you’re obsessed with ordering coconut shrimp as an appetizer when eating out, you’ll LOVE this homemade version. Freshly fried and ready for dipping, it doesn’t get better.
- Homemade sweet chili sauce. I’ve repurposed this dipping sauce for so many other recipes. It needs three ingredients, and it’s seriously addictive. Use it for dunking chicken nuggets, as a smash burger topping, spread it over chickpea patties, and more. It’s the perfect pairing with crunchy coconut shrimp, obviously.
What You’ll Need
Here’s a quick look at what you’ll need to make this crispy coconut shrimp recipe at home. Scroll down to the recipe card after the post for the full amounts and printable instructions. I also include a step-by-step overview with photos below the recipe card.
- Flour – All-purpose flour, seasoned with salt and pepper.
- Eggs – Lightly beaten.
- Panko Breadcrumbs – Rather than simply swapping the usual panko crumb breading for shredded coconut to make my coconut shrimp, I use BOTH for the crunchiest texture. Regular breadcrumbs will also work.
- Shredded Coconut – I recommend unsweetened coconut.
- Large Shrimp – Coconut shrimp are easiest to make with fresh or frozen jumbo shrimp. Make sure to thaw frozen shrimp completely beforehand.
For the Sweet Chili Sauce
- Mayonnaise – For a lighter sauce, swap mayo for Greek or plain yogurt. You can also use sour cream.
- Sweet Chili Sauce – Choose your favorite spicy or mild Thai sweet chili sauce from the store.
- Sriracha – Or your preferred hot sauce, like Tabasco or Frank’s. If you don’t have chili sauce, substitute cayenne pepper to taste. You can also substitute paprika or skip the chili altogether if you prefer a milder dipping sauce.
Recipe Notes
- Choose larger shrimp. Meaty jumbo shrimp work best in this shrimp recipe. Smaller shrimp tend to overcook and dry out quicker.
- Preheat the oil. It’s important to heat the oil to 350°F and 365°F for deep-frying. Too cool, and the shrimp won’t cook through quickly enough, too hot, and the breading will burn. An easy way to test it is the wooden spoon method: stick the end of a wooden spoon into the oil, and if you see bubbles forming around the wood and floating to the surface, that’s a sign the oil is the right temperature for frying.
- Fry in batches. Cook your shrimp in batches of 5-6 at a time, depending on the size of your pan. Overcrowding the oil leads to uneven cooking.
- Make it spicy. For a spicy breading, add 1 teaspoon of cayenne pepper, Cajun spice, or Jamaican jerk seasoning to the seasoned flour mixture.
- Use coconut oil. For a richer coconut flavor, fry these coconut shrimp with coconut oil.
- Tail, or no tail? It’s a matter of preference! Feel free to leave the tails on or remove them, it’s up to you. Removing the tails before breading the shrimp comes in handy if you’re planning to add the coconut shrimp to tacos or pasta.
More Dipping Sauce Ideas
If sweet chili isn’t your thing, these are some other dipping sauce ideas I’d recommend for coconut shrimp:
Storing and Reheating Coconut Shrimp
- Refrigerate. As with most deep-fried foods, these coconut shrimp are best served right away. If you have leftovers, let the shrimp cool completely and transfer them to an airtight container to refrigerate for up to 3 days.
- Reheat. I recommend reheating your coconut shrimp in the oven or air fryer at 375ºF for about 10 minutes, so that they crisp up again.
- Freeze. Place the cooked, cooled shrimp in a freezer-safe container and freeze for up to 3 months. Defrost the shrimp in the fridge before reheating.
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Prepare a breading station. Add the flour, salt, and pepper to a shallow dish. Add the eggs to a bowl, along with a pinch of salt and pepper, and beat well. Combine the panko breadcrumbs and the coconut in a third bowl.
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Coat the shrimp. Dip the shrimp into the flour, then the eggs, and finally coat with the panko-coconut mixture. Place the shrimp onto a wire rack.
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Cook the shrimp. Heat 2 inches of oil in your skillet or pot. Add 5-6 shrimp at a time, and do not crowd them in the skillet. Cook the shrimp about 2 minutes per side, or until golden brown.
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Drain. Remove the shrimp with a slotted spoon and place them on a paper-towel-lined plate. Repeat with the remaining shrimp.
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Make the sauce. Meanwhile, combine the sauce ingredients in a bowl and stir until well combined.
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Enjoy! Serve the coconut shrimp with the sauce on the side.
- This recipe is the easiest to make with jumbo shrimp.
- For this recipe, you can use fresh or frozen shrimp. If you use frozen shrimp, make sure to thaw them before use.
- Fry the shrimp in coconut oil for extra coconut flavor.
- You can use shrimp with the tail or without the tail. It’s simply a matter of personal preference.
Serving: 5ounces | Calories: 476kcal | Carbohydrates: 34g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 1102mg | Potassium: 273mg | Fiber: 2g | Sugar: 17g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Coconut Shrimp
Deep frying is the way to go for the crispiest coconut shrimp. It’s easy to do following the steps below. The main thing is to pay attention to the hot oil while you cook your shrimp, and never leave the stove unattended.
You can also make coconut shrimp in the oven or air fryer (see below, just note that your shrimp may have a slightly different texture). Either way, they’ll turn out delicious. Let’s get started:
- Set up your breading station. Start by whisking flour with salt and pepper in a shallow dish, beating the eggs in a bowl, and adding your panko and coconut to a third bowl.
- Bread the shrimp. Dip the shrimp in the flour, then the eggs, and lastly into the coconut mixture. Set the coated shrimp aside on a wire rack or a lined baking sheet.
- Fry. Next, fry the shrimp in a heavy-bottomed skillet or saucepot with high sides, filled with about 2” of oil. Make sure to preheat the oil before you add your shrimp. To test if it’s reached the right temperature, drop a panko crumb into the oil, and it should sizzle right away. Cook 5-6 shrimp at a time until they’re evenly browned, taking care not to overcrowd the pot.
- Drain. Scoop out the fried shrimp with a slotted spoon and move them to a paper towel-lined plate to cool and drain.
- Make the sauce. This part is easy, just whisk together the sauce ingredients in a bowl! Afterward, serve your crispy coconut shrimp with the sauce on the side.
Alternatives to Deep Frying
If you’d prefer not to deep-fry your coconut shrimp, make them in the air fryer or oven instead. Prepare the shrimp as directed and cook according to one of the methods below:
- Air fryer. Air fry at 385ºF for 10 minutes, flipping halfway through. Be careful not to overcrowd the air fryer basket. See my crispy air fryer Buffalo shrimp for tips.
- Oven. Make baked coconut shrimp by baking at 475ºF for 12-13 minutes, following the cooking directions for my baked battered shrimp recipe. Turn the shrimp halfway through the baking time.
