Easy Fried Coconut Shrimp
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Crunchy, succulent, and bursting with tropical flavor, crispy coconut shrimp is a delightful dish that brings a taste of the tropics to your dinner table. With a golden, crispy coating and juicy shrimp inside, this easy coconut shrimp recipe is sure to become a family favorite!
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Why I Love This Recipe
I adore this homemade coconut shrimp recipe because it is easy to make and tastes restaurant-quality! Also, like our pan-fried shrimp, this is a fast recipe that you can have ready in less than 30 minutes.
Plus, it always impresses guests with its irresistible combination of sweet coconut and savory shrimp. This is the perfect appetizer or party food or you can make it the main dish with a side salad or roasted vegetables.
Ingredients
- Jumbo shrimp, peeled and deveined with tail on
- All-purpose flour
- Eggs
- Sweetened shredded coconut flakes – find these in the baking aisle of the grocery store
- Panko bread crumbs
- Salt and pepper
- oil for frying – choose a high smoke point oil such as vegetable oil, canola oil, or peanut oil
- Apricot preserves and sweet chili sauce for dipping
Choosing the best shrimp for coconut shrimp
I recommend using large raw, wild-caught shrimp for this recipe. Pre-cooked shrimp will be overcooked if you use them in this recipe and the final texture may be a bit rubbery.
You can use frozen shrimp just be sure to thaw according to package instructions before cooking. Shrimp should be peeled and deveined with the tail left on for easy handling.
Step by Step
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs seasoned with salt and pepper.
- Dredge each shrimp first in the flour, then dip into the beaten eggs, and finally coat thoroughly in the coconut mixture, pressing gently to adhere.
- Heat oil in a deep skillet or fryer to 350°F. With a slotted spoon, add the shrimp to the pan and fry the coated shrimp in the hot oil in batches for 2-3 minutes per side, or until golden brown and crispy.
- Remove the shrimp from the oil and drain in a single layer on a paper towel-lined plate.
Tips for best results
- Make sure to pat the shrimp dry before coating them to help the breading adhere better.
- For extra coconut flavor, toast the shredded coconut in a dry skillet over medium-high heat until lightly golden before using.
- Don’t overcrowd the frying pan, as it can lower the oil temperature and result in soggy shrimp. Fry in batches for the crispiest texture.
- Use tongs or a slotted spoon to gently flip the shrimp in the pan so the breading doesn’t rub off.
Serving suggestion
Serve with Thai sweet chili sauce for dipping or make our favorite dipping sauce by combining sweet Thai chili sauce with apricot preserves or orange marmalade. You can also serve with cocktail sauce if you prefer.
This recipe is a classic appetizer but you can make it a full meal by pairing it with some of our favorite sides for coconut shrimp like sweet potato fries, creamed corn, or crispy smashed potatoes.
FAQs
Storage and Reheating
If you happen to have any leftovers (though they’re unlikely!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet in a preheated oven at 350°F for 5-7 minutes, or until heated through and crispy again. Enjoy!
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Coconut Shrimp
- Total Time: 20 minutes
- Yield: 6 1x
Description
Crunchy, succulent, and bursting with tropical flavor, crispy coconut shrimp is a delightful dish that brings a taste of paradise to your dinner table. With a golden, crispy coating and juicy shrimp inside, this easy coconut shrimp recipe is sure to become a family favorite!
Ingredients
- 1 pound shrimp, 20-25 count, peeled and deveined with tails left on
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 1/4 cups sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- vegetable oil for frying
- 6 tablespoons apricot preserves
- 3 tablespoons sweet chili sauce
Instructions
- Combine preserves and chili sauce for serving sauce and set aside until ready to serve.
- Rinse shrimp in cold water and pat dry with a paper towel.
- Assemble the work station with 3 shallow bowls. In the first bowl,combine flour, salt, and garlic powder. In the second bowl beat the two eggs with a fork until blended. In the third bowl combine the coconut and breadcrumbs.
- Dredge each shrimp first in the flour, then egg, then press firmly into the coconut mixture. Place shrimp on a baking sheet or plate until ready to cook.
- Place a large skillet over medium-high heat with ¼ inch of oil in the bottom.
- Heat oil until shimmering (about 350 degrees F). Carefully add shrimp to the skillet and cook 2 minutes per side or until golden brown. Do not overcrowd the shrimp, cook in batches. Transfer shrimp on a paper towel to drain excess oil. Serve with dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: frying
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 427
- Sugar: 18.4 g
- Sodium: 505.3 mg
- Fat: 23.3 g
- Carbohydrates: 36.7 g
- Fiber: 1.8 g
- Protein: 20.4 g
- Cholesterol: 183.6 mg
