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Why You’ll Love My Recipe
Sweet, crunchy, and juicy, these coconut shrimp are even better than takeout. And they’re so quick to make that you barely have to wait at all, especially if you have an air fryer.
Make sure that you make your very own Sweet Chili Sauce for this recipe! For a slightly richer dip, why not try this Garlic Butter Sauce? Serve these delicious coconut shrimp with a veggie tray and an assortment of dipping sauces.
Karlynn’s Recipe Notes
- Skill Level: These are very easy to make.
- Total Time: Making these coconut shrimp will take you about 20 minutes from start to finish.
- Variations: Try making these in your air fryer if you’d like to avoid frying them in oil. Experiment with different types of bread crumbs or different types of shredded coconut. Mix some Cajun seasoning or Shrimp Seasoning into the flour. Try using a pineapple or mango chutney as dip.
- Tools Needed: For this recipe, you’ll need two large baking sheets or trays, three medium bowls, a whisk, a spoon, a fork, a large skillet, some parchment paper, and some paper towel.
What You’ll Need For Ingredients
Shrimp: While fresh shrimp would be ideal, this should work with frozen and defrosted shrimp. Whatever shrimp you use, pat them dry and make sure their properly cleaned and de-veined before you get started.
Breading: Panko breadcrumbs will give you the best crunch, but if you can’t find them you can absolutely use a different type of crumbs. The crispier and crunchier the better!
Sauce: You can make your very own Sweet Chili Sauce or buy some from the store. Mix in some marmalade or another sweet, fruity element to make the sauce extra yummy. Pineapple jam or mango chutney would be delicious for this.
How To Make Coconut Shrimp
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, cornstarch, salt, and pepper together in a medium bowl.
- Beat eggs in a second medium bowl. Mix breadcrumbs and coconut in a third bowl.
- One by one, dip shrimp into the flour mixture, then the eggs, then the breadcrumbs and coconut. Arrange coated shrimp on the baking sheet.
- Pour 1 inch of oil into a large skillet and heat over medium-high heat.
- Line a clean baking sheet or tray with paper towels and set aside.
- Fry shrimp in small batches, until golden brown, and then transfer to the paper towel-lined tray.
- Mix dipping sauce and serve with hot shrimp.
Karlynn’s Tips and Tricks for Making Coconut Shrimp
Sweet Heat: Shrimp pairs beautifully with sweet and spicy flavours. You can buy a premade dipping sauce or make your own and customize how much heat you add. Sweet Thai chili sauce tends to be more sweet than hot, but it’s a matter of personal taste, so use what you like best. If you don’t like heat at all, try a pineapple or cherry dipping sauce instead.
Dredging: When you are working on the breading process for the shrimp, it’s helpful to make yourself a little assembly line. Make sure to shake loose any excess flour, let extra egg drip off, and turn the shrimp over in the crumbs enough time to evenly coat them. If your shrimp still have tails on, those make a lovely little handle for you to pinch while you handle the shrimp.
Other Dips: One of the great things about shrimp is how versatile they are. Even coconut shrimp will work well with a variety of different sauces or dips. Try serving them with a bowl of Tzatziki Sauce or some The BEST Homemade Cocktail Sauce.
Storage Instructions
You can store these in the fridge for 2-3 days or freeze them for several months in a sealed container. Try reheating them in the oven or in an air fryer to get them crispy again.
More Delicious Recipes
Looking for more delicious Fish & Seafood recipes?
Try this tasty Shrimp Soup.
Make some Garlic Butter Shrimp to go with pasta.
Whip up a batch of Bacon Wrapped Shrimp for the appetizer table.
There you go everyone. Delicious, crispy coconut shrimp right in your own kitchen. try this easy recipe and let me know what you think.
Happy Cooking!
Karlynn
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Coconut Shrimp
Ingredients
- 24 raw large shrimp, (peeled and deveined with tails attached)
- 2 cups oil for frying
Flour Mixture
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Egg Mixture
- 3 large eggs, (beaten)
Coconut Panko Mixture
- 1 cup Panko bread crumbs
- 2 cups sweetened shredded coconut
Marmalade Dipping Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup marmalade
Instructions
- Get out a baking sheet and set on the counter. Line with parchment paper.
- Get out three 3 medium bowls and place on your counter.
- Whisk together the flour, cornstarch, salt and pepper in one.
- Beat the eggs in the second bowl.
- Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour and shake off any excess.
- Dip into the egg mixture until coated.
- Dredge each shrimp through the coconut panko mix, turning to ensure that each shrimp is coated completely.
- Place each shrimp on the prepared parchment lined baking sheet. Repeat until all shrimp are done.
- Get out a large skillet and place an inch of oil in the bottom. Heat over medium-high heat until the oil is shimmering.
- Get out a large, clean baking sheet and line with paper towels.
- Fry the coconut shrimp in batches, leaving ample space between for turning and cooking.
- Turn the shrimp in the oil once the first side is dark golden brown ( but not burnt, watch carefully!) after about 2-3 minutes and then fry the other side until golden brown.
- Place the cooked coconut shrimp on the prepared baking sheet to drain. If desired, place the baking sheet in the oven at a low temperature to keep the shrimp warm.
- Combine the dipping sauce ingredients together and serve with hot shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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