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–+ servings
Easy Coconut Shrimp

Crispy Easy Coconut Shrimp for a Tropical Treat at Home

Enjoy this Easy Coconut Shrimp recipe featuring a crunchy coconut crust and tender shrimp for a delightful appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 cup All-purpose flour Substitution: Can use gluten-free flour for a gluten-free option.
  • 1 teaspoon Salt Adjust based on dietary preference.
  • 1 teaspoon Freshly cracked black pepper Can substitute with white pepper for a milder flavor.
  • 1 teaspoon Garlic powder Fresh minced garlic can be used for a stronger flavor.
  • 2 large Large eggs (lightly beaten) No direct substitute; however, aquafaba can be used for a vegan version.
  • 1 cup Panko breadcrumbs Creates an extra crispy texture.
  • 1 cup Shredded coconut (sweetened) Use unsweetened coconut for less sweetness.
For the Shrimp
  • 1 pound Large raw shrimp (peeled and deveined) Avoid using pre-cooked shrimp for optimal texture.
For Frying
  • 2 cups Oil (canola, peanut, avocado, or vegetable) For frying, ensuring a crispy result.
For Serving
  • 1 cup Thai sweet chili sauce (optional) Substitutes can include spicy aioli or homemade teriyaki sauce.
  • 1 each Lemon or lime wedges (optional) Fresh herbs like cilantro can also be used for additional flavor.

Equipment

  • large skillet
  • Shallow bowls
  • Slotted spoon
  • Paper Towels

Method
 

Step‑by‑Step Instructions for Easy Coconut Shrimp
  1. Prepare Dredging Station: Set up three shallow bowls. In the first, mix flour, salt, black pepper, and garlic powder. In the second, lightly beat the eggs. In the third, combine panko breadcrumbs and shredded coconut.
  2. Bread the Shrimp: Take a large raw shrimp and dredge it in the flour mixture. Dip into beaten eggs, let excess drip off, then press into the panko-coconut mixture. Repeat for all shrimp.
  3. Heat Oil: Pour enough oil into a large skillet to reach ¼-inch deep. Heat over medium-high until shimmering.
  4. Fry Shrimp: Carefully add shrimp in batches to the hot oil. Fry for 2-3 minutes on one side until golden, then flip and cook for another 2-3 minutes.
  5. Drain and Serve: Remove fried shrimp using a slotted spoon and place on a paper towel-lined plate. Serve immediately with Thai sweet chili sauce and lemon or lime wedges.

Nutrition

Serving: 5shrimpCalories: 350kcalCarbohydrates: 29gProtein: 20gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 160mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Perfect for gatherings, Easy Coconut Shrimp is a crowd-pleasing option that can be customized with various dipping sauces.

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