Easy Crispy Coconut Shrimp

Why You’ll Love This Recipe

I enjoy this recipe because it is simple to prepare and tastes just like restaurant-style coconut shrimp. The crispy coating turns perfectly golden while the shrimp stay juicy and tender inside. I also like how versatile this dish is since I can serve it as an appetizer, side dish, or even a main meal with dipping sauces and rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Batter

• 3/4 cup all purpose flour
• 3/4 cup plus 2 tablespoons water
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Main Ingredients

• 10 shrimp, peeled and deveined with tails on
• 1 cup shredded or grated coconut
• 3/4 cup panko crumbs

Other Ingredients

• Sweet chili sauce for serving

Directions

1. I begin by mixing all the batter ingredients in a bowl until smooth and well combined.
2. In another bowl, I combine the panko crumbs and shredded coconut so the coating is evenly mixed.
3. Holding each shrimp by the tail, I dip it into the batter first and then coat it thoroughly in the coconut panko mixture. I repeat the process with all the shrimp.
4. I heat oil in a frying pan over medium heat until hot enough for frying. Then I carefully fry the shrimp in batches for about 2 to 3 minutes, or until they become golden brown and crispy.
5. Once cooked, I place the shrimp on a baking rack or paper towel-lined plate for a few minutes to drain excess oil. Sometimes I sprinkle a little salt over them while still hot for extra flavor.
6. I serve the crispy coconut shrimp warm with sweet chili sauce or spicy mayo for dipping.

Servings and Timing

• Servings: 2
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Variations

I sometimes use unsweetened shredded coconut for a less sweet coating. When I want extra heat, I add cayenne pepper or chili powder to the batter. I also enjoy serving the shrimp with spicy mayo, garlic aioli, or honey mustard sauce. For a lighter option, I occasionally bake or air fry the shrimp instead of deep frying.

storage/reheating

I store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using the oven or air fryer so the coating becomes crispy again. I avoid microwaving because it softens the crunchy texture.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp as long as they are fully thawed and patted dry before coating and frying.

What type of coconut works best?

I usually use shredded coconut, but grated coconut also works well depending on the texture I want.

Can I air fry coconut shrimp?

I can air fry them at 400°F for about 8 to 10 minutes, flipping halfway through until crispy and golden.

Why is panko used in this recipe?

I like using panko crumbs because they create a lighter and crunchier coating than regular breadcrumbs.

What dipping sauces pair well with coconut shrimp?

I enjoy serving coconut shrimp with sweet chili sauce, spicy mayo, garlic aioli, or even pineapple sauce.

Conclusion

I enjoy making this Easy Crispy Coconut Shrimp recipe because it is crunchy, flavorful, and always a hit at the table. The golden coconut coating paired with juicy shrimp creates an irresistible combination that works perfectly as an appetizer or main dish. It is one of my favorite seafood recipes whenever I want something fun, crispy, and delicious.

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