These coconut shrimp are coated in Panko crumbs and shredded coconut then fried until hot and crispy. Serve with sweet chili and lime mayo sauce for an appetizer or snack!
Homemade Coconut Shrimp Recipe
If you’re looking for easy shrimp recipes to make at home and this coconut fried shrimp is a fan favorite! They’re easy to make, taste better than takeout, and dunking them in a homemade sweet chili lime mayo makes them even better!
Serve them as an appetizer or with coconut rice and steamed vegetables for dinner.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Panko breadcrumbs: It’s important to use Panko breadcrumbs for texture. They’re lighter and crispier and blend well with shredded coconut.
- Sweetened shredded coconut: Sweetened coconut gives an overall balance of flavors and works well with the savory seasoning.
- Large raw shrimp: Peeled and deveined. Keep tails on, for easy handling when dipping! For frozen shrimp, thaw completely then pat dry with a paper towel.
- Sweet chili sauce: It’s a mild heat, but very flavorful. I purchase it at Costco, but most local grocery stores or Asian food markets carry it, too.
How to Make Coconut Shrimp
In a small bowl, whisk together the ingredients for the sauce and keep it in the fridge until you’re ready to serve your shrimp.
Set up your dredging station with 3 shallow dishes. One for the flour, salt, and seasoning. The second is for the whisked eggs, and the third is for the Panko breadcrumbs and shredded coconut.
One at a time, dip shrimp into the flour mixture, then eggs. Finally, press shrimp into the coconut mixture gently, to ensure as much of it sticks as possible. Set it aside on the plate and repeat with remaining shrimp. Keep the plate of shrimp in the fridge as you work.
Cook the shrimp in a large skillet of hot oil and fry for 1 1/2-2 minutes on each side until golden brown. You’ll need to work in batches to not overcrowd the skillet. Drain the cooked shrimp on a paper towel-lined plate. Enjoy!
Tips for the Best Coconut Shrimp
- Large shrimp is the recommended size to use for this coconut shrimp recipe.
- Keeping the tails on not only looks better, but it’s easier for people to pick them up with their fingers.
- Make sure the oil is hot before adding the shrimp. If it’s not hot enough, the breading will soak up too much oil making the shrimp soggy.
Recipe Variations
- Cook in the air fryer. Spray air fryer basket with cooking spray. Arrange shrimp in a single layer and give shrimp a light spray. Air fry at 400°F for 4 minutes on each side.
- Bake in the oven. Lay shrimp on a baking sheet and bake in a preheated 400°F oven for 15-20 minutes, flipping halfway.
- Try a different dipping sauce. Bang bang sauce, sweet chili sauce, sweet and sour sauce, orange marmalade, Chick-fil-A sauce or shrimp cocktail are great options.
- For a spicy kick, add some cayenne pepper to the seasoning.
- Make them gluten-free. Use a gluten-free flour and gluten-free breadcrumbs.
More shrimp recipes to try include bang bang shrimp pasta or shrimp fajitas.
More Shrimp Recipes
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Coconut Shrimp
Video
Ingredients
Coconut Shrimp
- ⅓ cup all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 large eggs
- ¾ cup panko crumbs , plain
- 1 cup sweetened shredded coconut
- 1 pound large raw shrimp , peeled and deveined with tail on, see NOTES below if using frozen
- 5-6 tablespoons canola oil
Sauce
- ½ cup mayonnaise
- 1 ½ Tablespoons Thai sweet chili sauce
- 1 ½ teaspoons lime juice
Instructions
Coconut Shrimp
- Prepare: You will need 3 shallow dishes for coating the shrimp. In the first, mix 1/3 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground ginger. In the second dish, whisk the 2 large eggs. In the third dish, stir together the 3/4 cups Panko and 1 cup coconut.
- Coat the shrimp: First, dip the shrimp into the flour mixture. Next, dip it into the eggs, and then cover the shrimp in the Panko/coconut mixture. Press the coconut mixture gently onto the shrimp to try to get as much as much as possible to stick to the shrimp. Set onto a plate and continue with all remaining shrimp. Place the plate of shrimp in the refrigerator while heating the oil to cook.
- Fry shrimp in oil: Heat 5-6 Tablespoons of canola oil in a large skillet over medium heat. Add the shrimp to the oil and fry for 1 ½-2 minutes on each side, or until golden brown. This will take 2-3 batches. Drain the cooked shrimp on a plate lined with paper towels.
Sauce
- Whisk sauce ingredients: In a small mixing bowl, whisk together 1/2 cup mayonnaise, 1 1/2 Tablespoons Thai sweet chili sauce, and 1 1/2 teaspoons lime juice. Refrigerate until ready to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
I recommend large, peeled, and deveined shrimp. This way it’s already been cleaned for you. Smaller shrimp may cook too fast and jumbo shrimp may take too long to cook before the breading burns.
Plain white rice, fried rice, or pineapple fried rice would all go great. Complete your meal with a side of steamed vegetables.
They’re best eaten immediately, but you can keep them stored in an airtight container for up to 2 days in the fridge. Reheat them in the oven or air fryer until heated through and crispy.
Categorized as: 30 Minute Meals, American, Appetizers, Dairy-Free, Dinner
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
