Coconut Shrimp
Crispy, golden shrimp coated in a crunchy shredded coconut and panko crust, fried to perfection. These tropical-inspired bites are juicy on the inside with a satisfying crackle on the outside, perfect for dipping in sweet chili sauce or a tangy pineapple dip.
For 4 servings
- prep · ~5 min
Set up the breading station.
1.Pat shrimp dry with paper towels and season lightly with salt, black pepper, and garlic powder.2.Place flour in a shallow bowl.3.Place beaten eggs in a second shallow bowl.4.Combine panko breadcrumbs and shredded coconut in a third shallow bowl. - prep · ~8 min
Coat the shrimp.
1.Dredge each shrimp in flour, shaking off excess.2.Dip into beaten egg, letting excess drip off.3.Press firmly into the coconut-panko mixture, ensuring even coverage.TIPUse one hand for dry ingredients and one for wet to avoid clumpy fingers. - prep · ~7 min
Heat the oil.
Pour oil into a Dutch oven or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer.
TIPMaintain 350°F throughout frying — too cool and the shrimp absorb oil and get greasy, too hot and the coconut burns. - fry · ~9 min
Fry the coconut shrimp in batches.
1.Carefully lower 5-6 shrimp into the hot oil, one at a time.2.Fry for 2-3 minutes, turning once with tongs, until golden brown and crispy.3.Transfer to a wire rack set over a baking sheet to drain.TIPDon't overcrowd the pot — it drops the oil temperature and makes the coating soggy. Fry in 2-3 batches. - garnish
Serve immediately with sweet chili sauce or pineapple dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the shrimp completely dry before seasoning to help the flour adhere and prevent oil splatter.
- 2Use one hand for dry ingredients (flour, panko-coconut) and one for wet (egg) to keep the coating station mess-free.
- 3Keep the oil at a steady 350°F (175°C); use a thermometer to avoid greasy or burnt shrimp.
- 4Fry in small batches of 5-6 shrimp so the oil temperature doesn't drop, ensuring a crisp crust.
- 5Place cooked shrimp on a wire rack instead of paper towels to keep the bottom from steaming soft.
- 6For extra crunch, toast the shredded coconut in a dry pan for 2 minutes before mixing with panko.
Adapt it for your goals.
Baked version
Spray breaded shrimp with oil and bake at 425°F for 12-15 minutes, flipping halfway, for a lighter alternative that still crisps up.
gluten freeGluten-free
Substitute all-purpose flour with rice flour or cornstarch, and use gluten-free panko or crushed rice crackers to accommodate gluten sensitivities.
spicy coconut shrimpSpicy coconut shrimp
Add 1/2 teaspoon cayenne pepper or chili flakes to the flour mixture for a spicy kick that complements the sweet coconut.
Why this is on our healthy list.
Lean Protein Source
Shrimp provide high-quality, low-fat protein that supports muscle maintenance and satiety.
Healthy Fats from Coconut
Unsweetened shredded coconut contributes medium-chain triglycerides (MCTs), which may offer quick energy.
Rich in Selenium
Shrimp are a natural source of selenium, an antioxidant that helps protect cells from damage.
Frequently asked questions
Yes, but it will brown faster and make the shrimp sweeter; reduce fry time slightly and watch closely to prevent burning.
