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–+ servings
Close-up of golden-brown crispy coconut shrimp, a delicious shrimp recipe, garnished with parsley.

Coconut Shrimp

This recipe makes crispy, flavorful coconut shrimp that are perfect as an appetizer or main course. It includes an optional dipping sauce for an extra touch of flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 2 hours
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp peeled and deveined with tails attached
  • 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)
  • 1 Tablespoon finely chopped cilantro optional for topping
Serving Sauce (Optional)
  • 3 Tablespoons Thai chili sauce
  • 6 Tablespoons orange, peach, or apricot jam or preserves

Equipment

  • 3 medium bowls
  • Large skillet
  • Plate
  • Paper towel
  • Tongs

Method
 

  1. Prepare three medium bowls. In the first bowl, combine the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the Panko bread crumbs and shredded coconut.
  2. Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally dredge it in the coconut mixture. Press gently to ensure the coconut adheres well. Set the coated shrimp aside on a plate.
  3. Heat enough oil to cover the bottom of a large skillet over medium heat. Fry the shrimp in batches, about 7-8 at a time, ensuring not to overcrowd the pan. Flip the shrimp after 2 minutes and fry the other side for another 2 minutes, or until golden brown. For a darker crisp, fry each side for 2:30-3 minutes.
  4. Place the cooked shrimp on a plate lined with paper towels to drain excess oil. Sprinkle with chopped cilantro if using.
  5. To make the optional dipping sauce, mix the Thai chili sauce with the jam or preserves. Serve the sauce with the shrimp.
  6. Cover and store any leftover shrimp in the refrigerator for up to 3 days.

Notes

Fried coconut shrimp can be frozen for up to 2 months. Reheat in a 350°F (177°C) oven for 10 minutes, or until thawed and warm.

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