Get a little taste of the tropics with this easy coconut shrimp!
Crispy, crunchy, and succulent, these golden delights are restaurant-worthy. They’re an addictive seafood appetizer that’ll have everyone raving, especially with the dipping sauce!
Plus, they’re ready in just 20 minutes. They’re perfect for busy weeknights or for any party or gathering!
Why You’ll Love This Coconut Shrimp
You won’t be able to stop noshing on these shrimp! These are just some reasons:
- They’re crispy and delicious. The sweetness of the coconut perfectly complements the savory shrimp. Paired with the golden-fried coating, they deliver the most satisfying crunch. Along with the dipping sauce, they’re impossible to resist.
- They’re easy to prepare. With just a few simple steps, you can whip up this restaurant-worthy appetizer at home. Just prep, batter, and fry!
- They’re the perfect finger food. Plates? Forget it! These shrimp are the ideal finger food. Just grab them by the tail, dip them, and devour them!
Ingredients
The secret to this scrumptious coconut shrimp recipe is all in the ingredients. You only need a few select things.
So, head to the kitchen and gather these items:
- Shrimp – Use 1 pound of peeled and deveined large shrimp with the tail. Also, be sure to use raw and not cooked.
- Seasonings – All you need is a simple seasoning of salt and pepper.
- Flour – A light coating of all-purpose flour helps the eggs stick.
- Eggs – Dip the shrimp into beaten eggs so the coconut flakes stick.
- Breadcrumbs – I recommend using panko breadcrumbs for breading. Mixed with the coconut, they create the most addictive crunch.
- Shredded Coconut – Use unsweetened or sweetened.
- Vegetable Oil – For frying. Vegetable oil has a high smoke point and neutral flavor. Canola oil works too.
- Dipping Sauce – Mix sweet chili sauce and orange marmalade for an irresistible dipping sauce.
How to Make Coconut Shrimp
It only takes 20 minutes to whip up these shrimp! You may even want to double the batch because they disappear fast.
Here’s how to make homemade coconut shrimp:
1. Make the sauce. Whisk together the sweet chili sauce and the orange marmalade. Set aside.
2. Clean the shrimp. Be sure to peel and devein them, then pat dry. Season both sides with salt and pepper.
3. Set up the breading station. In the first bowl, add the flour. In a second bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs with the coconut.
4. Coat the shrimp. Dredge the shrimp in the flour. Then, dip them in the eggs. Finally, coat them with the breadcrumb and coconut mixture.
5. Fry the shrimp. In a large skillet, heat the vegetable oil over medium-high heat. Fry the shrimp for 30-60 seconds. Flip and fry them for another 30-60 seconds. Work in batches. Place cooked shrimp on a plate lined with paper towels.
6. Serve. Serve with the dipping sauce and enjoy!
Can You Bake or Air Fry Coconut Shrimp?
You sure can! Oven or air fryer, both methods use less oil. So they’re great if you want a low-calorie version of this coconut shrimp recipe.
For the air fryer, cook the coconut shrimp at 375 degrees Fahrenheit for 6-8 minutes. For the oven, bake them at 425 degrees Fahrenheit for 10-12 minutes.
Be sure to check them early and adjust the time if needed. Also, don’t forget to flip the shrimp for even cooking.
Note the texture of the coconut and breadcrumb coating may vary. But they’ll still be delicious!
Make-Ahead and Storage Tips
Are you planning a party? Make this coconut shrimp in advance!
It’s an excellent finger food for dinner parties, cocktail hours, game days, holidays, and more.
Just do a little prep the day you plan to serve it. When it’s time to eat, you cut the work in half. You can even save the leftovers for a quick snack.
Follow these directions for make-ahead, storing, and reheating:
To Make Ahead: Follow the directions for prepping and battering the shrimp. Place the raw battered shrimp on a plate, cover, and refrigerate.
When you’re ready to serve, follow the directions for frying. You can also make the sauce in advance. Be sure to refrigerate it in an air-tight container.
To Store: Place the room temperature leftover coconut shrimp in an air-tight container. Refrigerate for up to 2 days.
To Reheat: Reheat in the oven at 400 degrees Fahrenheit until hot. You can also reheat the shrimp in the air fryer.
More Shrimp Recipes
Easy Coconut Shrimp
4
servings10
minutes10
minutesThis crispy coconut shrimp is the perfect party food! Between the savory seasonings and the sweet dipping sauce, it can’t be topped!
Ingredients
- For the Shrimp
1 pound large shrimp, peeled and deveined with tails left on
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
3/4 cup panko breadcrumbs
3/4 cup shredded coconut (unsweetened or sweetened)
Vegetable oil, for frying
- For the Dipping Sauce
1/2 cup sweet chili sauce
1/2 cup orange marmalade or apricot jam
Instructions
- In a small bowl, whisk the sweet chili sauce with the preserves until smooth and set aside.
- Clean the shrimp and pat them dry with paper towels. Season on both sides with salt and pepper and set aside.
- Set up three bowls for breading. Add the flour to one, beat the eggs in the second, and mix the panko breadcrumbs with the coconut in the third.
- Dredge the shrimp in the flour, coating both sides well. Then, dip them in the eggs, followed by the breadcrumb and coconut mixture. Press the coconut crumbs to adhere, then place them on a plate or baking tray.
- Cover the surface of a large skillet with oil (about 1/4 inch) and warm over medium-high heat. Working in batches, fry the shrimp in a single layer for 30-60 seconds, then flip and fry them for another 30-60 seconds or until golden brown on both sides.
- Transfer cooked coconut shrimp to a paper towel-lined plate and repeat with the remaining shrimp.
- To make the dipping sauce, mix together the orange marmalade and sweet chili sauce.
- Serve the shrimp immediately with the dipping sauce and enjoy!
