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. To make Coconut Shrimp you begin by tossing jumbo shrimp with a scrumptious homemade seasoned flour. The next step is to dip the shrimp in an egg wash flavored with coconut milk and then fully coat with flaked coconut and panko breadcrumbs. Deep fry at 350°F using vegetable oil or peanut oil until the coating is crisp and golden.

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

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Coconut Shrimp Recipe

Prep Time10 minutes mins

Cook Time15 minutes mins

Freeze time20 minutes mins

Total Time45 minutes mins

Course: Appetizer, Main Course, seafood

Cuisine: American

Keyword: coconut-shrimp-recipe, easy-coconut-shrimp

Servings: 6 servings (may vary)

Calories: 319kcal

Ingredients

• 32 jumbo shrimp (peeled and deveined, tail on)
• ½ cup all purpose flour
• 1 teaspoon seafood seasoning i.e. old bay or similar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• ¼ cup coconut milk
• few dashes hot sauce optional
• 1 7 oz package sweetened flaked coconut
• 1 cup panko breadcrumbs
• ½ cup peanut oil or vegetable for frying

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Instructions

• Add shrimp, flour, seafood seasoning, salt and pepper to a large Ziploc bag. Seal and shake to evenly coat.
• In a shallow bowl, beat together egg with coconut milk.
• In a separate shallow bowl mix together coconut and panko bread crumbs.
• 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 for 20 minutes.
• To Fry: Heat 2 inches of oil in a Dutch oven fitted with a fry thermometer. Heat oil to 350°F.
• Remove shrimp from freezer. Cook shrimp for 2-3 minutes per site 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.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 16g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 595mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 2mg

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