This fried coconut shrimp is coated in panko and sweetened coconut, then pan-fried until golden and crispy. Serve it with sweet chili lime mayo for an easy appetizer or simple dinner.
This post may contain affiliate links. Read disclosure policy.
Crispy Fried Coconut Shrimp Recipe
If you love restaurant-style fried coconut shrimp, this easy homemade version is hard to beat. The shrimp turn out crispy and golden with a panko coconut coating and a simple sweet chili lime mayo that makes every bite even better.
Serve it as an appetizer or turn it into dinner with coconut rice and a fresh side like cucumber avocado salad.
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 Fried Coconut Shrimp
Start by whisking together the sauce and keeping it in the fridge while you make the shrimp. I like to do this first so the dipping sauce is cold and ready by the time the shrimp come out hot and crispy.
Set up a dredging station with three shallow dishes. Mix the flour, salt, and seasoning in one, whisk the eggs in the second, and combine the Panko and shredded coconut in the third. Having everything ready before you start makes the coating process so much easier.
Dip each shrimp into the flour, then the egg, and finally press it gently into the coconut mixture so plenty of the coating sticks. Set the breaded shrimp on a plate and keep them in the fridge as you work through the batch.
Heat oil in a large skillet, then fry the shrimp for 1 1/2 to 2 minutes per side, just until golden brown and crisp. Serve immediately with the sauce.
Recipe TIps
- Use large shrimp for the best texture. They stay juicy inside and give the coating enough time to turn golden and crisp.
- Leave the tails on if you can. It makes the shrimp easier to pick up and gives them that restaurant-style look.
- Start with hot oil. If the oil is too cool, the breading will soak up oil instead of frying up light and crispy.
- Fry in batches. Crowding the pan drops the oil temperature and keeps the shrimp from getting as crisp.
Recipe Variations
- Switch up the dipping sauce. Bang bang sauce, sweet chili sauce, sweet and sour sauce, orange marmalade, Chick-fil-A sauce or shrimp cocktail are great options.
- Add a little heat. Stir a pinch of cayenne into the flour mixture for a spicy kick.
- Make them gluten-free. Use your favorite gluten-free flour and gluten-free breadcrumbs.
More shrimp recipes to try include bang bang shrimp pasta or shrimp fajitas.
More Shrimp Recipes
Fried 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.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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.
whitney
I loved this shrimp! Do you think it would work well in the air fryer?
Sarah @IHeartNaptime
Yes! 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.