Crispy Coconut Shrimp

These Crispy Coconut Shrimp are perfectly crispy on the outside, tender and juicy on the inside, and packed with tropical flavor. With a simple breading of shredded coconut, panko breadcrumbs, and a few basic seasonings, this dish comes together in just 30 minutes!

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Why You’ll Love This Recipe

• Crispy & Crunchy – The combination of coconut and panko breadcrumbs creates a crispy exterior.
• Juicy Shrimp – The shrimp stay juicy and tender on the inside.
• Quick & Easy – Ready in 30 minutes, making it a perfect weeknight dinner or party appetizer.
• Tropical Flavor – The coconut adds a delicious tropical twist that everyone will love.

Ingredients for Crispy Coconut Shrimp

• 1 lb large shrimp – Peeled and deveined, tails on.
• 1 cup all-purpose flour – For dredging the shrimp.
• 2 large eggs – Beaten, for the egg wash.
• 1 ½ cups shredded coconut – Sweetened or unsweetened, based on your preference.
• 1 cup panko breadcrumbs – Adds extra crunch.
• 1 teaspoon salt – To taste.
• ½ teaspoon black pepper – To taste.
• ½ teaspoon garlic powder – Adds a savory depth of flavor.
• ½ teaspoon paprika – For color and a hint of smokiness.
• 1 cup vegetable oil – For frying.

For Dipping Sauce (Optional):

• ¼ cup sweet chili sauce – For a sweet, tangy kick.
• 2 tablespoons mayonnaise – For a creamy texture.
• 1 tablespoon lime juice – For freshness.
• 1 teaspoon sriracha sauce – For a little heat (optional).

Tools You’ll Need

• Shallow bowls – For the dredging stations.
• Frying pan or deep fryer – For frying the shrimp.
• Tongs – For flipping the shrimp.
• Paper towels – To drain excess oil.
• Mixing bowl – For the dipping sauce.

How to Make Crispy Coconut Shrimp

Step 1: Prepare the Shrimp

1. Pat the shrimp dry with paper towels to remove excess moisture. This will help the breading stick better.
2. Season the shrimp with salt and pepper.

Step 2: Set Up Dredging Stations

1. In a shallow bowl, place the flour.
2. In a second bowl, beat the eggs.
3. In a third bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt.

Step 3: Coat the Shrimp

1. Dredge each shrimp in the flour, coating it completely.
2. Dip the floured shrimp into the beaten eggs, letting any excess drip off.
3. Roll the shrimp in the coconut-panko mixture, pressing gently to ensure the coating sticks well.

Step 4: Fry the Shrimp

1. Heat the vegetable oil in a large skillet or frying pan over medium heat. You can test if the oil is hot enough by dropping a small piece of coconut into the oil – it should sizzle right away.
2. Carefully place the coated shrimp into the hot oil, a few at a time, making sure not to overcrowd the pan.
3. Fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy.
4. Use tongs to remove the shrimp and place them on a plate lined with paper towels to drain excess oil.

Step 5: Prepare the Dipping Sauce (Optional)

1. In a small bowl, whisk together the sweet chili sauce, mayonnaise, lime juice, and sriracha (if using).
2. Serve the sauce alongside the shrimp for dipping.

Step 6: Serve and Enjoy

• Serve the crispy coconut shrimp immediately, with the dipping sauce on the side. Garnish with lime wedges and fresh cilantro for an extra pop of flavor and color.

Tips for the Best Crispy Coconut Shrimp

• Use Fresh or Frozen Shrimp – Fresh or thawed frozen shrimp work equally well. Just make sure to pat them dry to remove excess moisture.
• Sweetened vs. Unsweetened Coconut – Sweetened coconut gives the shrimp a subtle sweetness, while unsweetened coconut provides a more savory, coconut flavor. Choose based on your preference!
• Oil Temperature – Make sure the oil is hot enough before frying (around 350°F). If the oil is too cool, the shrimp may absorb excess oil and become greasy.
• Don’t Overcrowd the Pan – Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.

Storage Instructions

• Refrigerate Leftovers – Store leftover crispy coconut shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
• Freeze for Later – To freeze, place the fried shrimp on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container for up to 1 month. Reheat in the oven for the best texture.

Frequently Asked Questions (FAQ)

Q1: Can I make these shrimp ahead of time?
A: Yes! You can bread the shrimp ahead of time and store them in the fridge for up to 1 hour before frying.

Q2: Can I bake these shrimp instead of frying them?
A: Yes! Preheat your oven to 400°F (200°C), place the shrimp on a baking sheet lined with parchment paper, and bake for 12-15 minutes or until crispy.

Q3: Can I use a different kind of breadcrumbs?
A: Yes! If you don’t have panko, regular breadcrumbs will work, but panko gives a better crunch and texture.

Conclusion: Crispy, Crunchy, and Full of Flavor!

Crispy Coconut Shrimp is the perfect appetizer or main dish, offering a delightful contrast of crunchy coconut coating and tender shrimp inside. Whether you’re serving them at a party or enjoying them for dinner, this recipe will leave everyone craving more.

Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your culinary creations.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Tropical/Seafood

Nutritional Information (per serving)
Calories: 290
Protein: 20g
Carbohydrates: 25g
Fat: 16g
Fiber: 3g

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Enjoy these crispy, tropical treats and serve them with your favorite dipping sauce for a truly irresistible dish!

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