These coconut shrimp are jumbo shrimp rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that’s super easy to make at home.
I love to recreate my restaurant favorites at home, including crab rangoon, lettuce wraps and these succulent coconut shrimp.
Coconut shrimp are one of my all time favorite indulgences – if I see them on a restaurant menu, I immediately order some! That being said, it’s actually really easy to make your own crispy shrimp at home, and I have to say, I think the flavor is even better than the restaurant version.
Coconut Shrimp Ingredients
To make this recipe, you will need large shrimp, flour, salt, black pepper, eggs, coconut, panko breadcrumbs, oil for frying, and sweet chili sauce for a dip.
How Do You Make Coconut Shrimp?
Dip your shrimp in flour and egg, then roll them in a mixture of panko breadcrumbs and shredded coconut. Fry the shrimp in batches and drain on a paper towel, then you’re ready to eat! Add a side of sweet chili sauce, and serve.
Tips For Coconut Shrimp
- Buy the largest shrimp you can afford – I used jumbo shrimp at 16/20 count per pound.
- This recipe calls for panko breadcrumbs which is a type of Asian breadcrumb found at most grocery stores.
- You can use sweetened or unsweetened coconut for this recipe. I personally prefer sweetened coconut, but either one will work just fine.
- While this dish is often served as an appetizer, it also works well as a main course when paired with sides like spam fried rice, buddha’s delight or sushi rice.
- I like to serve my shrimp with a side of Thai sweet chili sauce, which can be found in a bottle in the ethnic aisle at your local grocery store, or at any Asian market. Another option is to serve your shrimp with sweet and sour sauce.
- Leftovers will stay fresh in the refrigerator for up to 2 days. Reheat the shrimp in the oven at 425 degrees F for 5-7 minutes or until crispy.
Quick Tip
Use a thermometer to make sure your oil is at the correct temperature. You want your oil to be between 350 and 375 degrees F. If your oil is too hot, the coating might burn. If your oil is too cold, the breading will absorb more of the oil and become greasy.
Recipe FAQs
To peel shrimp, it’s easiest to start at the bottom where the legs are attached and carefully pull off the shell, leaving the tail piece on. It’s best to keep the tail on for this recipe because the tail will act as a little handle for you to pick up and eat your shrimp. You’ll also need to devein your shrimp, which you can do by running a small paring knife down the back of each shrimp and removing the dark vein. If you’ve purchased pre-peeled shrimp you can skip all of these steps and just proceed with the recipe.
Coconut shrimp is made of shrimp that are coated with egg and flour, then smothered in shredded coconut and breadcrumbs and deep fried.
You can serve coconut shrimp as a starter or as a main dish. When it’s served as a starter, I offer a dipping sauce and sometimes a little red cabbage slaw on the side. While this recipe calls for sweet chili sauce as a dip, you can get creative and use other options such as pineapple salsa. The shrimp pair well with a variety of side dishes for a meal option. Some of my favorites include homemade french fries and cilantro lime rice.
You do not eat the tail of the shrimp. The tail is left on for presentation purposes, and also gives you something to hold onto as you eat the shrimp.
Baked Coconut Shrimp
You can bake your coconut shrimp in the oven instead of frying them if you prefer. The coating won’t come out quite as crispy and browned, but it’s still delicious! Arrange your breaded shrimp on a greased baking sheet and coat the shrimp with cooking spray. Bake at 425 degrees F for 10-15 minutes or until browned.
Air Fryer Coconut Shrimp
This recipe can also be prepared in the air fryer. Follow the instructions for coating the shrimp, then air fry them at 400 degrees F for 6-8 minutes, flipping halfway through the cooking process. You will likely need to cook them in batches as they need to be cooked in a single layer.
Once you make these coconut shrimp at home, you’ll never want to order them out again! Whether you’re serving your shrimp as a hearty appetizer or a main course over rice, they’re sure to be a hit.
More Great Shrimp Recipes
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These coconut shrimp are jumbo shrimp rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that’s super easy to make at home.
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Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
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Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
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Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
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Heat 3 inches of oil in a deep large pot to 350 degrees F.
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Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
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Repeat the process with the remaining shrimp.
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Place the shrimp on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.
- Use a thermometer to make sure your oil is at the correct temperature. You want your oil to be between 350 and 375 degrees F. If your oil is too hot, the coating might burn. If your oil is too cold, the breading will absorb more of the oil and become greasy.
- Buy the largest shrimp you can afford – I used jumbo shrimp at 16/20 count per pound.
Calories: 326kcal | Carbohydrates: 31g | Protein: 36g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 462mg | Sodium: 688mg | Potassium: 182mg | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 6.2mg | Calcium: 250mg | Iron: 4.6mg
