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Crispy Coconut Shrimp served with a dipping sauce on a plate.

Coconut Shrimp

A crispy, salty, and slightly sweet coconut shrimp recipe that brings the taste of a tropical vacation right to your kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound Large raw shrimp, peeled and deveined, tail on
Coating Mixture
  • 1 cup All-purpose flour Seasoned with salt and pepper
  • 2 Eggs, beaten
  • 1 cup Shredded sweetened coconut
  • 1 cup Panko breadcrumbs For extra crunch
  • Oil For frying or cooking spray for baking/air-frying

Method
 

Preparation
  1. Pat the shrimp dry with paper towels to remove excess moisture.
  2. In one bowl, add the flour seasoned with salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine shredded coconut and panko breadcrumbs.
Coating
  1. Toss each shrimp in the flour mixture, then dip into the beaten eggs, and finally press into the coconut-panko mixture to coat well.
  2. Use one hand for dry ingredients and the other for wet to avoid sticky fingers.
Cooking
  1. Heat oil in a frying pan over medium heat or prepare your oven to 425 F for baking.
  2. Fry shrimp until golden and crispy, about 2-4 minutes per side, or bake for 10-14 minutes, flipping halfway.
  3. Check for doneness: shrimp should be pink and opaque.

Notes

Serve with your choice of dipping sauces, such as sweet chili sauce or a tropical pineapple-soy sauce mix. This dish is great for parties—consider offering a variety of sauces to suit different tastes.