Coconut Shrimp

Make this restaurant quality Coconut Shrimp recipe even better in the comfort of your own home. The crispy coconut panko breadcrumb coating pairs beautifully with a sweet and spicy Asian chili sauce or seafood sauce for serving.

Easy Coconut Shrimp Recipe

Coconut Shrimp is one of those “special ” dishes that we love to recreate at home. They’ make an impressive appetizer and delicious main course meal. How to make coconut Shrimp. (Scrol ldown for full printable recipe.)

• Make Coating – Add shrimp, flour, seafood seasoning, salt and pepper to a large Ziploc bag. Seal and shake to evenly coat.
• Egg Wash – In a shallow bowl, beat together egg with coconut milk.
• Coconut Panko Breading – In a separate shallow bowl mix together coconut and panko bread crumbs.
• Dredge shrimp – Dip flour coated shrimp into egg, then into coconut breadcrumbs. Press firmly onto each shrimp. Repeat until all are coated, placing onto a wax paper lined pan. (Have nearby a sheet pan lined with wax paper.)
• Freeze to Set – Freeze for 20 minutes.
• Fry Shrimp – Heat in a Dutch oven fitted with a fry thermometer to 350°F.
• Remove shrimp from freezer.
• Cook – Cook shrimp per the recipe to evenly brown. Cook in batches to avoid overcrowding the pot. Remove from oil using a stainless steel spider or slotted spoon to a paper towel lined platter to drain.
• Serve immediately with Asian sweet chili sauce for dipping.

How to Make the BEST Coconut Shrimp Recipe

• Ingredients you’ll need to make homemade Coconut Shrimp: Jumbo shrimp, all purpose flour, seafood seasoning i.e. Old Bay or your favorite seasoning, salt, black pepper, large eggs, coconut milk, sweetened flaked coconut and panko breadcrumbs. You’ll also need an Asian style sweet chili sauce for serving.
• Kitchen tools you’ll need: One sheet pan lined with wax paper, one sheet pan or platter lined with paper towels, measuring cups and spoons, Dutch oven fitted with fry thermometer, shallow bowls, whisk, stainless steel spider or slotted spoon.
• Please note: This recipe uses tail on shrimp.
• When cooking shrimp, the biggest mistake you can make is overcooking them. When doing so, they become rubbery in texture and aren’t very appetizing. This recipe uses jumbo shrimp, so should you just a smaller shrimp adjust the cooking time according to the size.
• You can fully assemble these shrimp several hours in advance and place them on a single layer on a parchment lined sheet pan. Store them chilled in the fridge until you’re ready to fry the shrimp.
• Different varieties of seafood seasoning can vary in spiciness and sodium. It’s perfectly fine to use a seasoning such as Old Bay or Seafood Magic or any seafood seasoning blend that you already enjoy. If you know it’s salty, then adjust the salt to your personal taste.
• Coconut Shrimp are best made and eaten immediately. Should you have any leftover, cool them completely then pop them into the freezer.
• Reheat from frozen in a 350°F air fryer or 350°F oven on a sheet pan in a single layer just until the coating is crisp. Don’t overcook.
• Store Coconut Shrimp chilled in the refrigerator for up to 2 days.

More Easy Shrimp Recipes to Make

• This copycat recipe for Bang Bang Shrimp is better than Bonefish Grill.
• Serve this Shrimp Salad for quick meals, as an appetizer or light snacking.
• You’ll flip for these perfectly seasoned Kickin’ Fried Shrimp.
• Buffalo Shrimp are delicious with bleu cheese dip or ranch dressing for dipping.
• You can throwdown a shrimp boil any day of the week with this Slow Cooker Shrimp Boil recipe.
• Cajun seasoned Air Fryer Shrimp.
• The BEST Shrimp and Cheddar Grits recipe.
• Shrimp Kabobs from Amanda’s Cookin’.

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Helpful Kitchen Items:

• Dutch Oven
• Breading Pans
• Fry Thermometer
• Stainless Steel Spider