Plump shrimp coated in a golden coconut crust is really all we need to say to convince you. This coconut shrimp recipe provides the crispiest crunch every time!
Why this recipe works
It never fails. A crispy, crunchy crust blanketing tender, juicy shrimp with a delicate balance between sweet and savory… Coconut shrimp doesn’t get much better than this. You’ll begin with a simple flour and egg dip followed by the breadcrumb, Panko, and coconut coating which leaves each morsel with the ultimate bite. Fry them up in a skillet with oil until they are golden-crusted and you have yourself a flavorful appetizer for just about any occasion.
If you aren’t a fan of deep frying, head over to our air fryer coconut shrimp recipe where we eliminate the oil, but keep the same great flavor and texture.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We use grilling shrimp because of its nice size. We find it in the meat department butcher case. You can also use extra large bagged shrimp that is already peeled and deveined. Keeping the tails on the shrimp is great for presentation and also provides a handle for picking up the shrimp. This is also optional.
COCONUT – We have tested both sweetened and unsweetened coconut. We have found that sweetened coconut adds more coconut flavor to the finished shrimp. However, if you are concerned about sugar content, you can use unsweetened coconut flakes instead.
How to Make Coconut Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a large baking sheet with paper towel. Place a wire rack over the paper towel.
- In a medium bowl, mix together bread crumbs, Panko bread crumbs, coconut, salt, and pepper.
- In a small bowl, whisk the eggs with about 2 tablespoons of water.
- Place flour in another small bowl.
- Using gloved hands, dredge a shrimp in flour.
- Dip floured shrimp in egg to coat both sides.
- Finally, dip shrimp in the bread crumb mixture. Pat gently to adhere the crumb mixture well.
- Place shrimp on a wire rack. Repeat process for all shrimp.
- Add enough vegetable oil to a deep skillet so that it comes about an inch up the sides. Heat over medium-high heat until shimmering.
- Add shrimp to the hot oil, being careful not to crowd. You will have to work in batches.
- Cook for 2-3 minutes and turn over, cooking an additional 2-3 minutes on the other side. The coating should reach a nice golden brown color.
- Remove shrimp to paper towel lined wire rack to drain and cool slightly. Repeat for remaining shrimp.
Frequently Asked Questions & Expert Tips
Yes, you can use frozen shrimp. I recommend frozen raw shrimp over pre-cooked frozen shrimp. Using raw shrimp whether it’s frozen or not will yield the best results here. If using frozen shrimp, allow them to thaw before beginning otherwise the coating will not stick.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in an air fryer or in the oven at 300F in a shallow baking dish covered with foil until warmed through.
Serving Suggestions
Serve coconut shrimp with a dipping sauce such as cocktail sauce or sweet chili sauce. These little numbers are great for parties and get-togethers served as finger food, but also make a delicious meal all on their own.
More Shrimp Recipes
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Coconut Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds grilling shrimp peeled and deveined
- ½ cup bread crumbs
- ¼ cup Panko bread crumbs
- 1 cup sweetened coconut flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- ½ cup all-purpose flour
- vegetable oil for frying
Things You’ll Need
Before You Begin
- We have tested both sweetened and unsweetened coconut. We have found that sweetened coconut adds more coconut flavor to the finished shrimp. However, if you are concerned about sugar content, you can use unsweetened coconut flakes instead.
- We use grilling shrimp because of its nice size. We find it in the meat department butcher case. You can also use extra large bagged shrimp that is already peeled and deveined.
- Keeping the tails on the shrimp is great for presentation and also provides a handle for picking up the shrimp. This is optional.
Instructions
- Line a large baking sheet with paper towel. Place wire rack over the paper towel.
- In a medium bowl, mix together bread crumbs, Panko bread crumbs, coconut, salt and pepper.
- In a small bowl, whisk the eggs with about 2 tablespoons of water.
- Place flour in another small bowl.
- Using gloved hands, dredge a shrimp in flour.
- Dip flour shrimp in egg to coat both sides.
- Finally, dip shrimp in bread crumb mixture. Pat gently to adhere the crumb mixture well.
- Place shrimp on a wire rack. Repeat process for all shrimp.
- Add enough vegetable oil to a deep skillet so that it comes about an inch up the sides. Heat over medium-high heat until shimmering.
- Add shrimp to the hot oil, being careful not to crowd. You will have to work in batches.
- Cook for 2-3 minutes and turn over, cooking an additional 2-3 minutes on the other side. Coating will be golden brown.
- Remove shrimp to paper towel lined wire rack to drain and cool slightly. Repeat for remaining shrimp.
Nutrition
Chef Antoine Davis
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