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Home » Recipes » Easy Crispy Coconut Shrimp

Easy Crispy Coconut Shrimp

08.27.2021 · Amy Casey · 17 Comments

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No need to go to a restaurant for the BEST coconut shrimp! This easy recipe makes crispy crunchy coconut shrimp that are savory and a little bit sweet. They are totally addictive!

crispy coconut shrimp with Thai sweet chili dipping sauce

My personal chef clients love to enjoy restaurant quality dishes in the comfort of their homes. Oven Fried Eggplant Parmesan, Salmon with Creamy Coconut and Spinach Sauce, Crispy Baked Chicken Wings (better than any restaurant and more healthy too!), and Lemon and Garlic Butter Shrimp Scampi are just a few of the dishes I make for my clients on a regular basis. A NEW fav of my client families is Crispy Coconut Shrimp. It is too die for and oh so delicious!

panko, shrimp, coconut, eggs, flour

the ingredients for coconut shrimp

  • all purpose flour
  • Old Bay seasoning
  • large eggs
  • sweetened shredded coconut
  • panko
  • shrimp ~ 16/20 per pound
  • canola, peanut or avocado oil
  • kosher salt
  • Thai sweet chili dipping sauce

let’s get cooking!

Two main cooking techniques are used to make coconut shrimp ~ dredging and frying in oil. Master these cooking staples, and the recipe is easy to make.

Start with peeled and deveined shrimp. Leave the tails on for a convenient way to hold each shrimp. Extra jumbo shrimp (16 to 20 shrimp per pound) are my choice for this recipe.

Set up the dredging station. I like shallow bowls for this. One bowl holds the seasoned flour. Another is for the beaten eggs. And a third bowl is for the coating with all the flavor and crunch ~ sweetened shredded coconut and panko.

Now it’s time to coat the shrimp. Make sure the shrimp is completely covered in each step. Just leave the tail uncoated. Dip each shrimp in the seasoned flour, then the beaten egg, and finally the coconut and panko. Dredge all the shrimp before moving on to frying.

Heat a large stock pot and add the oil. When the oil reaches the optimal frying temperature (350 degrees F), it’s time to start frying. Carefully add the coconut coated shrimp to the hot oil and fry for 2 to 3 minutes per side.

Place the hot and crispy shrimp on a cooling rack, season with kosher salt, and fry up the next batch of shrimp. Serve as is or with a dipping sauce.

coconut shrimp on a plate

can coconut shrimp be made as a paleo or keto dish?

YES! With the following substitutions, traditional coconut shrimp can be made to follow either paleo or keto diets.

  • 1. Substitute almond flour for the all purpose flour.
  • 2. Substitute unsweetened shredded coconut for the sweetened coconut.
  • 3. Substitute either coconut flour or finely crushed pork rinds for the panko.
  • 4. Substitute avocado oil for the canola or peanut oil for frying the shrimp.
  • 5. For the dipping sauce, combine 1/4 cup no sugar apricot all fruit spread, 1 tablespoon rice wine vinegar and 1/4 to 1/2 teaspoon red pepper flakes ~ depending on how spicy you like your sauces.

With these ingredient substitutions, preparing paleo or keto coconut shrimp is a snap!

appetizer on a plate

chef tips for making coconut shrimp from scratch

  • For easy dredging, use shallow bowls or pie plates.
  • Coat all the shrimp before starting to fry them.
  • Make sure the oil is hot before starting to fry the shrimp. It should be between 350 and 375 degrees F. If the oil isn’t hot enough, the coconut coating will soak up the oil and the shrimp will be soggy instead of crispy.
  • On the other hand, don’t get the oil too hot. If the oil is above 375 degrees F, the coating will cook too quickly and burn. Also, the shrimp will remain raw as the coating cooks too fast.
  • Don’t crowd the pot when frying the shrimp.
  • Drain the fried coconut shrimp on a cooling rack set in a baking sheet. This will ensure the coating is crispy on both sides. Immediately sprinkle with kosher salt too.
crispy coconut shrimp on a cooling rack

how to reheat coconut shrimp

The best way to reheat coconut shrimp is in the dry heat of the oven. The dry heat will help retain the crispiness of the coconut panko coating.

Preheat the oven to 400 degrees F. Place a cooling rack in a rimmed baking sheet. Put the shrimp on the cooling rack about 1 inch apart. Heat in the oven for about 10 minutes.

If you make this coconut shrimp recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

more of my favorite seafood recipes to try

  • Baked Shrimp with Feta and Tomatoes
  • Lemon and Garlic Butter Shrimp Scampi
  • Shrimp with Roasted Tomato Sauce with Goat Cheese
fried coconut shrimp on a cooling rack
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coconut shrimp

Easy Crispy Coconut Shrimp


★★★★★

5 from 10 reviews

  • Author: amycaseycooks
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
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Description

No need to go to a restaurant for the BEST coconut shrimp! This easy recipe makes crispy crunchy coconut shrimp that are savory and a little bit sweet. They are totally addictive!


Ingredients

Scale
  • 1/2 cup all purpose flour
  • 1/2 teaspoon Old Bay seasoning
  • 3 large eggs
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup panko
  • 2 pounds shrimp (16/20 per pound) peeled, deveined and with tails on
  • 2 cups canola, peanut or avocado oil
  • kosher salt
  • Thai sweet chili dipping sauce, for dipping

Instructions

  1. Place a cooling rack in a large rimmed baking sheet. Set aside.
  2. Assemble the dredging station for the shrimp. Gather 3 shallow bowls. In one bowl combine the flour and Old Bay seasoning. In a second bowl, add the eggs and beat to combine. In a third bowl, combine the coconut and panko.
  3. Dredge the shrimp in the flour, then the egg, and lastly the coconut/panko. Coat all the shrimp and place on a large platter.
  4. in a large stock pot over medium heat, add the oil. There should be at least 1/2 inch of oil in the bottom of the pot. Heat the oil to about 350 degrees F.
  5. Add about 6 shrimp to the pot making sure they do not touch. Fry for about 2 to 3 minutes per side. Watch closely as the coconut burns easily.
  6. Remove the shrimp from the pot and place them on the cooling rack set inside the baking sheet. Immediately sprinkle with kosher salt. The shrimp are ready when the outside is golden brown and the shrimp is just cooked.
  7. Continue frying the shrimp in batches until all the shrimp is cooked.
  8. Serve with Thai sweet chili dipping sauce for dipping.

Notes

  • For easy dredging, use shallow bowls or pie plates.
  • Coat all the shrimp before starting to fry them.
  • Make sure the oil is hot before starting to fry the shrimp. It should be between 350 and 375 degrees F. If the oil isn’t hot enough, the coconut coating will soak up the oil and the shrimp will be soggy instead of crispy.
  • On the other hand, don’t get the oil too hot. If the oil is above 375 degrees F, the coating will cook too quickly and burn. Also, the shrimp will remain raw as the coating cooks too fast.
  • Don’t crowd the pot when frying the shrimp.
  • Drain the fried coconut shrimp on a cooling rack set in a baking sheet. This will ensure the coating is crispy on both sides. Immediately sprinkle with kosher salt too.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: appetizer or entrée
  • Method: deep fry
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 604
  • Sugar: 1.3 g
  • Sodium: 749 mg
  • Fat: 26.1 g
  • Saturated Fat: 5.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 47.4 g
  • Fiber: 5.1 g
  • Protein: 41.1 g
  • Cholesterol: 411 mg

Keywords: coconut shrimp, shrimp recipes, dinner ideas

Did you make this recipe?

Tag @amycaseycooks on Instagram and hashtag it #amycaseycooks

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Appetizers, Easy dinner recipe, Entrees, Family favorite, Recipes, Seafood

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Comments

  1. shelby says

    09.20.2021 at 4:33 pm

    I adore coconut shrimp! The touch of old bay seasoning really adds something special!

    ★★★★★

    Reply
  2. Heather says

    09.21.2021 at 2:38 pm

    I always go for the coconut shrimp at restaurants, and this recipe sounds even better! Old Bay makes everything amazing 🙂

    ★★★★★

    Reply
  3. Cathleen says

    09.21.2021 at 4:13 pm

    I am obsessed with all things shrimp, and this is no exception. I love this recipe so much, thank you so much for sharing 🙂

    ★★★★★

    Reply
  4. Kayla DiMaggio says

    09.22.2021 at 8:23 am

    These coconut shrimp are so easy and each bite has a delicious crunch and crisp! I am in love!

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:27 am

      Awesome Kayla!

      Reply
  5. Liz says

    09.22.2021 at 3:01 pm

    This recipe sounds delicious! Very simple to make at home!

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:27 am

      Definitely Liz! Not just a dish to order at a restaurant.

      Reply
  6. Aya says

    09.25.2021 at 3:21 pm

    I used almond flour instead of all purpose flour and these turned out amazing and crispy. The coconut adds a tropical flavor to the shrimp making it irresistible. I will definitely be making this again!

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:27 am

      Love the almond flour substitution. I use it for my keto personal chef clients.

      Reply
  7. Tristin says

    09.25.2021 at 7:17 pm

    The coconut panko breading on the outside of this shrimp was so flavorful and had the perfect crunch. My family devoured these shrimp!!

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:26 am

      Tristin ~ I’m so glad your family enjoyed my recipe 🙂

      Reply
  8. Enriqueta E Lemoine says

    09.26.2021 at 7:59 am

    I was looking for a good coconut shrimp recipe and landed here. I guess yours is the one. I want to bite the screen. The shrimp look so crispy. This recipe will be dinner tonight!

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:26 am

      I hope you enjoy my recipe Enriqueta.

      Reply
  9. Julia says

    09.26.2021 at 1:40 pm

    These were so good for our Thai-inspired dinner last night, we also made a batch with Panko and served it with different dipping sauces. Very fun to make and to eat!

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:25 am

      I love the idea of different dipping sauces!

      Reply
  10. Marie says

    09.26.2021 at 7:04 pm

    I just love crunchy shrimp and the coconut here makes the dish even better! Served them to friends over the weekend and they just flew off the plate. I’ll need to make more for myself next time! ?

    ★★★★★

    Reply
    • Amy Casey says

      10.17.2021 at 8:25 am

      This is one of my personal chef clients’ favorite dishes.

      Reply

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Welcome to amycaseycooks where I share recipes my personal chef clients love and family favorites made in my tiny Jersey shore kitchen. My lifelong love of food lead me to my personal chef business as well as sharing my recipes and cooking tips with you. Thanks for stopping by and I’d love to hear from you!

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