I’ve mastered a simple yet sensational coconut shrimp recipe that yields tender, juicy shrimp with a golden, crispy coconut crust—it’s so good that takeout just doesn’t compare.

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality coconut shrimp at home with minimal fuss. The combination of panko and shredded coconut provides an irresistible crunch, while the lightly seasoned flour and egg wash help the coating stick. It’s quick to prepare—30 minutes total—and perfect for snacks, appetizers, or a delightful side dish.

Ingredients

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

• ½ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon freshly cracked black pepper

• 1 teaspoon garlic powder

• 2 large eggs, lightly beaten

• ¾ cup panko breadcrumbs

• 1 cup shredded coconut

• 1 pound large raw shrimp, peeled and deveined

• Canola or vegetable oil for frying

• Thai sweet chili sauce (optional, for serving)

• Lemon wedges (optional, for serving)

Directions

1. I create a dredging station using three shallow bowls: in the first, I whisk together flour, salt, pepper, and garlic powder. In the second, I beat the eggs. In the third, I mix panko and shredded coconut.

2. I dredge each shrimp in the flour mixture, dip them into the beaten eggs, and then press them into the panko–coconut blend. I set each coated shrimp on a plate.

3. I heat about ¼-inch of oil in a large skillet over medium-high heat. When it’s hot and shimmering, I fry the shrimp in batches for 2–3 minutes on each side until they’re golden brown and crispy.

4. I transfer cooked shrimp to a paper towel–lined plate or sheet pan to drain excess oil, then repeat frying the remaining shrimp.

5. I serve the coconut shrimp hot with Thai sweet chili sauce and lemon wedges on the side.

Servings and timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 10 minutes

• Total time: 30 minutes

Variations

• I swap half the shredded coconut for finely chopped macadamia nuts for a nutty twist.

• I add a pinch of cayenne to the flour mixture for subtle heat.

• I press a mixture of sesame seeds into the coating for extra crunch and nutty flavor.

• I bake the shrimp at 400 °F on a parchment-lined tray for 12–15 minutes, flipping halfway, if I prefer a lighter, no-fry version.

Storage/reheating

• I store leftover coconut shrimp in an airtight container in the refrigerator for up to 2–3 days.

• To reheat, I place them on a baking sheet in a preheated 375 °F oven for about 5–7 minutes—this restores the crispiness.

• For faster reheating, I use an air fryer at 350 °F for 3–4 minutes, turning halfway through.

FAQs

How can I ensure the shrimp stays crispy after frying?

I let the shrimp drain on paper towels and rest for a couple of minutes before serving; this helps keep the crust crisp.

Can I bake instead of frying?

Yes! I bake them at 400 °F for 12–15 minutes, flipping halfway through for an oil-free variation.

What kind of shrimp should I use?

I prefer large, raw shrimp, peeled and deveined—about 16–20 count per pound—for the best texture and easy eating.

Is frozen shrimp okay?

I thaw frozen shrimp completely and pat them very dry with paper towels before breading to prevent soggy coating.

Can I make the coating ahead of time?

Absolutely. I prepare the panko–coconut mixture up to a day ahead and store it in an airtight container at room temperature.

Conclusion

I hope this recipe brings crispy, flavorful coconut shrimp into my kitchen with ease. With perfect textures, flexible serving options, and quick turnaround, it’s one I come back to again and again.