Coconut Shrimp Recipe

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.

Coconut shrimp are easy enough to make, but even easier to mess up.

The breading can easily be too sweet or too soggy or overwhelm the shrimp entirely. Or, the shrimp can be too small, too rubbery, or even fishy-tasting.

By using excellent shrimp and my easy breading recipe, you’ll be able to navigate your way to succulent, mouth-watering Coconut Shrimp every time.

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.

Pin Now To Save!PIN IT

How do you buy frozen shrimp?

First, select the best possible shrimp you can find. I recommend Marina del Rey wild-caught Argentinian shrimp (raw, peeled and deveined). I love the 16/20 count size (which means 16 to 20 shrimp per pound, around 1 ounce per shrimp).

I like to start with raw shrimp because they cook quickly without getting overly tough and rubbery. But, I will take the Marina del Rey shortcut and buy shrimp that are already peeled and deveined.

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.

How do you make coconut shrimp?

Once you’ve thawed your shrimp, make a 3-bowl breading station.

  • Bowl 1: Flour, salt, and pepper
  • Bowl 2: Lightly beaten egg
  • Bowl 3: Shredded coconut and panko

I like to use a combination of shredded coconut and panko because it ensures a crunchier topping and evens out the sweetness of the coconut.

Once you’ve breaded your shrimp, simply drop in a deep fryer for about 4 minutes total. The shrimp cook quickly and you just want everything browned and crunchy.

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.

Dipping sauce for coconut shrimp

I tried several dipping sauces for coconut shrimp. The grossest one by far was chili sauce and mayonnaise… luckily I the spicy apricot sauce you see in the pictures. The recipe is below.

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.

5 from 16 votes

Coconut Shrimp Recipe

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.
Course Appetizer
Cuisine American
Keyword coconut, shrimp
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 190kcal

For the Coconut Shrimp:

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound Marina del Rey Jumbo raw shrimp peeled and deveined

For the Apricot Sauce:

  • 1/2 cup apricot preserves
  • 1/8 teaspoon crushed red chili flakes
  • 1/4 teaspoon freshly ground black pepper
  • juice from 1/2 lime

For the Coconut Shrimp

  • If using frozen shrimp, thaw according to package directions. Start with 3 medium bowls. Combine flour, salt, and pepper in one bowl. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coasted shrimp aside on a plate as you coat the remaining shrimp.
  • Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not overcrowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  • Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with the Apricot dipping sauce. 

For the Chili Apricot Sauce:

  • In a small bowl, combine the apricot preserves, crushed red chili flakes, pepper, and lime. Season to taste.

Recipe Notes

Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350 degree oven  - or until thawed and warm, and reaches a minimum internal temperature of 145 degrees. 

Nutrition

Calories: 190kcal

 

Comments

Your email address will not be published. Required fields are marked *

This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I’m so in love with this recipe! All the flavors are perfect here. And Marina del Rey shrimp are amazing. They’re our family’s go to shrimp!5 stars

  2. This is just wonderful! Coconut shrimp is one of those dishes that I relegate to “order” versus “make at home” because it intimidates me. But armed with your helpful tips, I feel like I might be able to do it! 5 stars

  3. LOVE coconut shrimp, and yours look so perfectly crunchy! That sauce — love the idea of using apricot.5 stars

  4. I don’t think I’ve ever had coconut shrimp but now I can’t wait to try this recipe!5 stars

  5. Incredible! I love the shrimp and the tasty dipping sauce. I also buy raw frozen shrimp. Marina Del Ray is my favorite. :-) Thanks, Meggan!5 stars

  6. I’m drooling, what a fabulous recipe! Can’t wait to pick up some of those shrimp! 5 stars

  7. Jim

    Looks really good! I’ll need to try making these.5 stars

  8. Seriously swooning here! loving these crispy coconut shrimp like woah!5 stars

  9. Joan Wallace

    I had questions about the oil used to fry the shrimp…

    What kind did you use? I was going to try canola. How deep should the oil be in the pan? Just enough to coat the bottom or deeper? Thanks!

  10. Taylor

    Meggan I LOVE how crispy and delicious this shrimp looks! I need to make this for Super Bowl Sunday!5 stars

  11. Such a delicious recipe, Meggan, and your pictures are mouthwateringly beautiful! Shrimp is my very favorite food on the planet and I can’t think of a better way to enjoy it. I just love Marina Del Rey seafood products!5 stars

  12. I’m in love with Marina Del Rey shrimp — it’s the only one shrimp that I buy now. I’m definitely making this very soon — that sauce sounds amazing!5 stars

  13. I’m CRAZY for this dish, and that Marina del Rey shrimp takes it over the top! I I love the little kick of heat in the sweet sauce, too.5 stars

  14. Tricia

    Oooh – my son’s favorite shrimp dish! You really make these sound easy and look restaurant quality delicious! Great post made with our favorite Marina del Rey shrimp :)5 stars

    1. meggan

      MDR has the best shrimp! I want something peeled but still raw, and obviously GIANT. Especially for coconut shrimp where you want to bite in and actually find gorgeous shrimp on the inside. :)

  15. This looks sooo yummy!! I love a good fried shrimp dish and that chili apricot sauce sounds divine!! Can’t wait to try it!5 stars

    1. meggan

      Thank you so much!!! I hope you get a chance to try them, they are so good. :D

  16. I love that these are fried, not baked! Finally!! I would devour them in a blink!5 stars

    1. meggan

      Thank you Mahy! Yes, I actually tried a baked version first but my heart wasn’t in it. They just need to be fried – period. I literally could not stop eating them!

  17. Beautiful! Such a great way to enjoy this fabulous shrimp. Love the dipping sauce :)5 stars

    1. meggan

      Thank you so much Jennifer! I made this recipe a few times now and it’s always such a hit. :D

Scroll to top