Looking for the perfect appetizer that’ll make everyone think you’re a culinary genius? This Crispy Coconut Shrimp recipe is your secret weapon. I’ve perfected this dish to achieve that irresistible golden-brown exterior while keeping the shrimp tender and juicy inside. The combination of sweet coconut and succulent shrimp creates an incredible flavor profile that’s both restaurant-quality and surprisingly easy to make at home.
Ingredients
- 1 pound large shrimp, peeled and deveined (tail-on)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
- Sweet chili sauce for serving (optional)
Instructions
- Pat the shrimp dry with paper towels. This ensures the coating sticks better and creates a crispier result.
- Set up your breading station with three shallow dishes:
– First dish: Mix flour, salt, and pepper
– Second dish: Whisk eggs with water
– Third dish: Combine shredded coconut and panko breadcrumbs - Dredge each shrimp in the flour mixture, then dip in the egg wash, and finally coat thoroughly with the coconut-panko mixture.
- Heat oil in a large skillet over medium heat to 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes per side until golden brown. Don’t overcrowd the pan!
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately while hot and crispy.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 as an appetizer
Recipe Notes
- Use large or jumbo shrimp for the best results – they’re easier to handle and cook more evenly.
- Keep the oil temperature consistent. If it’s too hot, the coconut will burn; if too cool, the shrimp will become greasy.
- To test if the oil is ready, drop a few breadcrumbs in – they should sizzle immediately.
- Make ahead tip: You can bread the shrimp up to 4 hours in advance and keep them refrigerated until ready to fry.
- For an extra crispy coating, press the coconut mixture firmly onto the shrimp.
- To bake instead of fry: Place on a lined baking sheet and spray with cooking oil. Bake at 425°F for 10-12 minutes, flipping halfway.
- Leftover shrimp can be reheated in a 350°F oven for 5-7 minutes to restore crispiness.
Crispy Coconut Shrimp
This Crispy Coconut Shrimp recipe is your secret weapon. I've perfected this dish to achieve that irresistible golden-brown exterior while keeping the shrimp tender and juicy inside. The combination of sweet coconut and succulent shrimp creates an incredible flavor profile that's both restaurant-quality and surprisingly easy to make at home.
Ingredients
- 1 pound large shrimp peeled and deveined (tail-on)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
- Sweet chili sauce for serving optional
Instructions
- Pat the shrimp dry with paper towels.
- Set up your breading station with three shallow dishes: First dish: Mix flour, salt, and pepper; Second dish: Whisk eggs with water; Third dish: Combine shredded coconut and panko breadcrumbs
- Dredge each shrimp in the flour mixture, then dip in the egg wash, and finally coat thoroughly with the coconut-panko mixture.
- Heat oil in a large skillet over medium heat to 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes per side until golden brown. Don't overcrowd the pan!
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately while hot and crispy.
