Easy Coconut Shrimp Recipe
Crispy, crunchy Coconut Shrimp is coated in sweet, crunchy coconut & panko served with a sweet ‘n slightly spicy dipping sauce! My favorite easy coconut shrimp recipe.
Servings: 4 servings
Equipment
Ingredients
Coconut Shrimp Ingredients
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- 1/8 teaspoon black pepper or to taste
- 2 large eggs
- 2/3 cup Panko bread crumbs
- 1 cup sweetened coconut flakes
- 1 lb raw jumbo shrimp, tail-on peeled & deveined
- Oil for cooking
- 2 teaspoons cilantro very finely chopped for garnish
Dipping Sauce
- 5 tablespoons Thai sweet chili sauce
- 3 tablespoons apricot jam
- Or, try pairing this with eel sauce it goes so amazing together!
Instructions
- Grab 3 shallow bowls for the coating. In Bowl 1, stir together flour, salt, and pepper. In Bowl 2, beat together eggs. In Bowl 3, whisk together Panko breadcrumbs and coconut.
- Holding a shrimp by the tail, dip to coat in Bowl 1, Bowl 2, and Bowl 3*, shaking off excess at each step. Place each coated shrimp on a large baking sheet.
- Set a large, deep-rimmed pan over medium heat, coating the bottom with about 1/3-inch oil, enough to submerge more than half of the battered shrimp.
- Once the oil reaches 350°F, lay shrimp in a single, spaced-out layer. Fry until golden on each side, about 1 -2 minutes per side. Using tongs, remove shrimp and place on a paper-towel lined pan.**
- In a dip bowl, whisk together Thai sweet chili sauce and apricot jam. Sprinkle cilantro over shrimp and serve with dipping sauce.
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Notes
- *To keep the coconut coating on, pick up the entire shrimp and squeeze it, firmly pressing the coating onto the shrimp.
- **Tip: While frying, scoop out any burnt bits with a mini strainer.
- For a creamier, spicy dipping sauce, try my chipotle aioli, yum yum sauce, or onion ring sauce.
- Freezing Instructions: Cool shrimp completely and store in an airtight, freezer-friendly bag for 1-2 months. Reheat in the oven for 8-10 minutes at 350°F.
- For the sweetened coconut: I used Favorite Day sweetened coconut flakes. You can also use Baker’s angel flake coconut sweetened.
- To use frozen shrimp: Thaw overnight in the refrigerator, then drain and proceed with the recipe.
- Preparing Ahead: Make coconut shrimp as directed, then cover and refrigerate for up to 4 hours.
- Air Fryer Directions: Spray the air fryer basket to prevent sticking, then coat both sides of the shrimp in cooking spray. Cook at 400°F for 6-9 minutes total, until golden brown on both sides. Flip halfway though.