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This Coconut Shrimp exists because sometimes you just want something crunchy, golden, and wildly snackable. Not a “have one and feel satisfied” situation. More like “I’ll just taste one” and suddenly you are standing over the stove eating shrimp straight off the rack. No regrets.
This is the kind of coconut shrimp recipe that makes people hover in the kitchen. Crispy on the outside, juicy inside, with just enough coconut sweetness to feel indulgent without tipping into dessert territory. It feels like beach food, party food, and treat yourself food all at once. Honestly, it never lasts long enough to cool.
What Makes This Coconut Shrimp Work
This Coconut Shrimp works because the coating actually sticks. A light flour dusting gives the egg something to grab onto, which means the coconut crust stays put instead of floating sadly in the oil.
The combination of shredded coconut and breadcrumbs is the real hero here. Coconut brings texture and subtle sweetness, while the crumbs help everything brown evenly. The result is coconut fried shrimp that is crisp, not greasy, and still juicy inside. Exactly what you want.
Let’s Talk Ingredients And Why They Matter
You only need a few pantry staples to make these perfectly crispy Coconut Shrimp at home. Each one plays a role in getting that golden, crunchy finish and juicy interior.
- Shrimp – Use jumbo shrimp, peeled and deveined, with tails left on for easy dipping and extra flavor.
- Shredded Coconut – Sweetened or unsweetened both work, giving that signature toasty bite.
- Panko Breadcrumbs – Adds lightness and crunch that regular breadcrumbs just can’t match.
- Beer (or Mineral Water) – Makes the batter airy and crisp. You can also use soda water if preferred.
Note: Please see recipe card below for a full list of ingredients with measurements.
Feeling Adventurous Or Working With What You’ve Got?
Here are some easy swaps that still keep the magic intact and can make the dish more fun.
- Sweetened Coconut: If you like a slightly sweeter bite, this works too. Just watch the heat so it does not brown too fast.
- Air Fryer Option: Coconut crusted shrimp can be air fried until golden and crisp, flipping once. The texture is lighter but still dangerously snackable.
How To Make Coconut Shrimp
- Prepare Shrimp: Line a large baking sheet with parchment paper. To butterfly the shrimp (optional), slice down the back and gently open the flesh. Season all shrimp with salt and pepper, then set aside.
- Prepare for Coating: Add flour to one bowl. In a second bowl, whisk the batter ingredients until smooth, adding a splash of beer or mineral water if too thick. In a third bowl, combine the shredded coconut and Panko breadcrumbs.
- Coat Shrimp: Dredge each shrimp in flour, shaking off excess. Dip into the batter, then coat in the coconut mixture, gently pressing to help it stick.
- Freeze Shrimp: Place the coated shrimp on the prepared baking sheet in a single layer. Transfer to the freezer and chill until firm, about 30 to 45 minutes.
- Heat Oil: In a deep skillet or Dutch oven, heat 2 to 3 inches of vegetable oil over medium-high. Make sure to heat until hot enough for frying.
- Fry and Serve: Working in batches, fry the frozen shrimp for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and serve.
Coconut Shrimp shines next to fresh, bold flavors. Pair it with Hawaiian Bacon Pineapple Chicken Kebabs for a sweet and smoky twist, or try it with Cilantro Lime Chicken Salad + Mango Avocado Salsa for something light, zesty, and refreshing.
For a punchier combo, serve it with Thai Chicken Meatball Salad. The chili-lime dressing and tender meatballs contrast beautifully with the crispy, coconut-coated shrimp.
Crispy Shrimp Survival Tips You’ll Be Glad You Read
- Pat the shrimp completely dry before coating. Any moisture will stop the crust from sticking properly.
- Press the coconut mixture onto the shrimp instead of just rolling it. Gentle pressure helps it stay put while frying.
- Keep the oil hot but not smoking. Too cool leads to greasy shrimp. Too hot browns the coconut before the shrimp cook.
- Fry in batches so the oil temperature stays steady and the shrimp cook evenly.
- Let the shrimp rest on a rack instead of paper towels so they stay crisp instead of steaming underneath.
Recipe FAQ’s
Freezing helps the coating stick, keeps the shrimp from overcooking, and gives you that golden crunch. If you’re short on time, you can skip it—but the crumb may fall apart during frying.
Cut a slit down the back of the shrimp, then open the flesh slightly with your fingertip. It’s optional, but gives you more crunch by exposing more surface area.
Sweet chili sauce is a classic, but mango salsa, pineapple dipping sauce, or even a creamy sriracha mayo are great too.
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Coconut Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined, tails intact
- 1 pinch salt
- 1/2 cup all-purpose flour plain flour
BATTER:
- 1/2 cup all-purpose flour plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1 egg
- 1/2 cup beer substitute with mineral water or soda water – you may need a little extra
COATING:
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup Panko bread crumbs
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp’s back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don’t need to be flat. Season with salt and pepper, set aside.
- In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
- Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
- Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
- In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
- Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
- Serve immediately with sweet chili sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made as written. B est ever was the comment from guests.
Excellent when using a deep fryer.
This sounds like such a delicious recipe! Can these coconut shrimp be baked, like in the oven-fried beer batter recipe, instead of fried?
Hi, can you share the recipe for the sweet chili sauce
Ive made this recipe before and it’s spot on. As for the Sweet Chili Sauce Recipe, I just buy May Ploy at my local greengrocer.
Sweet chili sauce is a product. Find it in the Asian food section; it’s usually in a tall thin bottle (like a stretched out ketchup bottle), but there are some American versions in conventional sauce bottles. HTH
ABSOLUTELY THE BEST! WONDERING IF FRYING IN COCONUT OIL WITH FULL FLAVOR IS BETTER FOR MORE COCONUTY FLAVOR INSTEAD OF EXPELLER (NO COCONUT FLAVOR) …WILL TRY THAT MEXT TIME. ALSO NEXT TIME WILL DO ALL SHRIMP at each step of coating together, meaning dredge all shrimp in flour before drinking all in batter, etc. Otherwise fingers get very gumky.
Tried it. Loved it. I also would like more coconut flavor. Also large shrimp cooked better than jumbo. Best crunch ever!! Used Perrier water. Worked fine. I under slated flour for dredging. Amount of suggested salt would be helpful. Cant wait to make for friends and family. Did freeze shrimp overnight
I never comment on a recipe before but always read the notes. In this case I wanted to say they were delicious. My husband is from Hawaii and this is a treat we have several times each year when we visit. This year we can’t visit and my daughter said they were better than what we get at the Marriott. High praise from her. She is more than picky! Thank you.
Made these yesterday for my mother-in-law’s birthday party — coconut shrimp are one of her favorite appetizers. They were delicious!
Can I baked them instead
Have made many recipes off of this site. This lovely lady is a class act. Made the coconut shrimp tonight. Absolutely fantastic. Make sure you freeze these!! It really is the extra step that makes the difference. I did search other recipes with 5 star ratings but this is the one you need to go with if you have any “cooking sense”. I used frozen raw shrimp already de veined and butterflied. Thawed them out and started the process. Once i had them in the coating i used a little extra pressure to get the coconut and panko to really stick. I buried them in the topping and pressed down then pulled them out and onto a sheet pan. Then into the freezer for about 2 hours. This is a flawless recipe for the best coconut shrimp you didnt even know you were capable of making. 5 stars!!!
I have frozen shrimp can I defrost them and prepare then refeeze and cook them a few days later?
I understand that one should not refreeze defrosted food, especially raw. I saw a similar recipe that said fried shrimp can be cooked and frozen for up to 2 months, then reheated in the oven at 350 for 10 minutes, until thawed and warm. I’m going to try this for New Years Eve and hope they will be crunchy and not overcooked.
I made these tonight using thawed frozen shrimp and they turned out great.
This recipe is fantastic. I made it before as coconut shrimp using perrier. This time I omitted the coconut and used just seasoned 4c panko but used beer this time following same steps. Crispy every time. Really a great recipe.
wowww, I just prepare them as a “gift” to my grandma… no words would make justice to this, soooo good! Thank you!