Coconut shrimp is a tropical delight that combines crispy, golden exteriors with tender, succulent shrimp inside. The sweet, nutty flavor of coconut pairs perfectly with the savory seafood, creating a harmony of tastes that’s irresistible. Each bite offers a satisfying crunch followed by a melt-in-your-mouth texture, making it a crowd-pleaser for any occasion. Ready in just 1 hour, this dish is surprisingly simple to prepare yet feels indulgent and special.
With a balance of 375 calories per serving, this recipe is both flavorful and satisfying without being overly heavy. The aromatic coconut and hint of sweetness elevate the dish, while the shrimp provides a lean, protein-packed base. Whether served as an appetizer or main course, these shrimp bring a taste of the tropics to your table. Perfect for gatherings or a cozy night in, this recipe is sure to become a favorite.
Ingredients for Coconut Shrimp
- For the Coconut Shrimp:
- 1 ½ cups (130 g) sweetened shredded coconut
- ¾ cup (55 g) plain panko breadcrumbs
- 2 large eggs
- ⅔ cup (85 g) all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne powder (optional, for a hint of spice)
- 2 lbs (907 g) extra-large shrimp (thawed, tails on, peels removed)
- Kosher salt (for sprinkling)
- Vegetable oil (for frying, enough to fill a pot 2-3 inches deep)
- For the Dipping Sauce:
- ⅓ cup (113 g) sweet chili sauce
- 3 Tablespoons apricot preserves
Step-by-Step Instructions
- Prepare the Coating: In a food processor, combine the sweetened shredded coconut and panko breadcrumbs. Pulse several times until the coconut is finely chopped and the mixture resembles coarse crumbs. Transfer to a bowl and set aside.
- Beat the Eggs: Crack the eggs into a separate bowl and whisk until fully scrambled. Set aside.
- Mix the Dry Ingredients: In another bowl, combine the all-purpose flour, table salt, garlic powder, and cayenne powder. Whisk to combine.
- Prepare the Shrimp: Place the shrimp on a wax paper-lined baking sheet. Pat them dry with paper towels and sprinkle lightly with kosher salt.
- Coat the Shrimp: Hold each shrimp by the tail and dredge it in the flour mixture, ensuring it’s fully coated (except the tail). Dip the shrimp into the beaten egg, letting excess drip off, then coat thoroughly in the coconut-panko mixture. Return to the baking sheet. Repeat with all shrimp, then refrigerate while heating the oil.
- Heat the Oil: Fill a heavy-bottomed pot (like a Dutch oven) with 2-3 inches of vegetable oil. Attach a thermometer to the side (ensure it doesn’t touch the pot’s bottom). Heat over medium heat until the oil reaches 375°F (190°C). Line a cookie sheet with paper towels for draining.
- Fry the Shrimp: Working in small batches of 2-3 shrimp at a time, carefully lower them into the hot oil using a frying spider. Fry until golden brown, about 2-3 minutes. Transfer to the prepared cookie sheet to drain. Allow the oil to return to temperature between batches.
- Make the Dipping Sauce: In a microwave-safe dish, heat the apricot preserves in 5-second intervals until fluid. Whisk in the sweet chili sauce until smooth. Serve immediately with the shrimp.
- Serve: Enjoy the coconut shrimp hot, with or without the dipping sauce.
Perfect Pairings: Sauce and Serving Ideas
While the apricot-sweet chili dipping sauce is a delicious match for the coconut shrimp, don’t hesitate to get creative! Try a tangy mango salsa or a zesty lime aioli for a fresh twist. For serving, pair the shrimp with a light Asian-inspired slaw or a bed of jasmine rice to make it a complete meal. These combinations will elevate your dish and impress your guests!
Time-Saving Tips for Busy Cooks
To streamline the process, prepare the coconut-panko mixture and flour seasoning ahead of time and store them in airtight containers. You can also pat the shrimp dry and season them with salt the night before, keeping them refrigerated. When ready to cook, simply follow the dredging and frying steps. These small prep hacks can save you valuable time without compromising on flavor!
Storage and Reheating Made Easy
If you have leftovers, store the coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until crispy. Avoid microwaving, as it can make the coating soggy. For longer storage, freeze the cooked shrimp on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the oven for best results.
Recipe Variations to Try
Feel free to experiment with different flavors! Swap the sweetened coconut for unsweetened shredded coconut for a less sweet option, or add a pinch of curry powder to the flour mixture for a hint of spice. If you’re not a fan of shrimp, this recipe works beautifully with chicken tenders or even tofu cubes. Customize it to suit your taste and dietary preferences!
Essential Equipment for Success
To make this recipe a breeze, ensure you have a heavy-bottomed pot or Dutch oven for frying, as it maintains consistent heat. A frying spider or slotted spoon is ideal for safely lowering and removing the shrimp from the oil. Don’t forget a candy or deep-fry thermometer to monitor the oil temperature accurately. These tools will help you achieve perfectly crispy coconut shrimp every time!
Coconut Shrimp
Ingredients
Coconut shrimp
- 1 ½ cups sweetened shredded coconut
- ¾ cup plain panko
- 2 large eggs
- ⅔ cup all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne powder
- 2 lbs extra large shrimp thawed, tails on but peels removed
- Kosher salt for sprinkling
- Vegetable oil for frying
Quick & easy dipping sauce
- ⅓ cup sweet chili sauce
- 3 Tablespoons apricot preserves
Instructions
- Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside.
- Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside.
- In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine.
- Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with Kosher salt.
- Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy).
- Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered.
- Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil.
- Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside.
- Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet.
- Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook.
- Serve immediately with or without optional dipping sauce.
- Dipping sauce: Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk.
- Add sweet chili sauce and whisk until combined. Serve immediately with shrimp.