Coconut Shrimp
Home / Recipes / Fish & Seafood / Coconut Shrimp
Coconut Shrimp
Coconut shrimp come out crisp, golden, and just sweet from a shredded coconut crust. The shrimp get a flour dip, an egg dip, and a coconut-panko coat, then fry until crunchy. This recipe makes about 24 shrimp, enough for four as an appetizer or main. Serve them with a sweet chili or orange marmalade dip.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce, for dipping
Directions
- Pat the shrimp dry. Set up three bowls: flour seasoned with salt and pepper, beaten eggs, and the coconut mixed with panko.
- Dip each shrimp in flour, then egg, then press into the coconut-panko mixture to coat.
- Heat 2 inches of oil in a deep skillet to 350F.
- Fry the shrimp in batches for 2 to 3 minutes, turning once, until golden brown and crisp.
- Drain on paper towels and serve hot with sweet chili sauce.
Tips and variations
- Keep one hand for the wet dip and one for the dry coating so the breading does not clump on your fingers.
- Hold the oil at 350F. Too cool and the shrimp turn greasy, too hot and the coconut scorches before the shrimp cook.
- Leave the tails on for an easy handle when dipping and eating.
- To bake instead, coat the shrimp, spray with oil, and bake at 425F for about 12 minutes, turning halfway.
Save it to your Recipe Box
Copy this one onto a 4x6 card. Title across the top, the nine ingredients down the left, the five steps down the right, and Serves 4, Prep 20, Cook 10 along the header. File it behind the Fish & Seafood divider. Built to outlast the screenshot.
Get the Recipe Box
Common questions
- What dip goes with coconut shrimp
- Sweet chili sauce is the classic. Orange marmalade thinned with a little lime juice or a honey-mustard dip also work well.
- Can I bake coconut shrimp instead of frying
- Yes. Arrange the coated shrimp on a rack, spray with oil, and bake at 425F for about 12 minutes, turning once, until golden.
- Why is my coating falling off
- The shrimp were likely wet or the breading was rushed. Pat them dry and press the coconut coating on firmly before frying.
- Should I use sweetened or unsweetened coconut
- Sweetened shredded coconut gives the traditional flavor and golden color. Unsweetened works for a less sweet, more savory crust.
More fish & seafood recipes
Keep the ones that work
When a recipe earns a repeat, it deserves a card. The Albino Monkey Recipe Box keeps your handwritten favorites on real wooden dividers, Breakfast through Favorites.
See the Recipe Box