Coconut Shrimp Recipe

Elevate your dinner menu with this restaurant-quality Coconut Shrimp Recipe made right in your own kitchen. Each shrimp is coated in a crispy blend of coconut and panko breadcrumbs, creating the perfect crunch. Serve it with a sweet and spicy Asian chili sauce or classic seafood sauce for a truly irresistible appetizer or entrée. Plus, easy air fryer and oven instructions are also included!

What You’ll Love About this Coconut Shrimp Recipe

• Crispy & Crunchy Texture – The blend of shredded coconut and panko breadcrumbs delivers a golden, irresistible crunch in every bite.
• Sweet & Savory Flavor – Juicy shrimp paired with the natural sweetness of coconut creates a perfect flavor balance.
• Perfect for Dipping – Pairs beautifully with a variety of sauces, especially sweet chili or tangy seafood sauce.
• Versatile Dish – Ideal as an appetizer, party snack, or even a light main course.
• Quick & Easy to Make – Simple ingredients and fast cooking time make it a go-to favorite for weeknight meals or entertaining.

Ingredients to Make Coconut Shrimp Recipe

Ingredients you’ll need to make easy Coconut Shrimp Recipe: (Scroll down for the full printable recipe card.)

• Shrimp – This recipe uses 32 jumbo shrimp that are peeled and deveined, tail on.
• Flour – All purpose flour coats the shrimp prior to breading.
• Coconut and Panko Breadcrumbs – Sweetened flaked coconut combined with panko gives the breading its signature flavor.
• Whole Eggs and Coconut Milk – Beaten eggs and coconut milk add moisture to bind the bread crumbs.
• Seasonings – Seafood seasoning i.e. old bay or similar, salt and black pepper.
• Hot Sauce – A few dashes of hot sauce adds a hint of spice.
• Oil – Peanut oil or vegetable oil for frying. Skip the olive oil for this recipe.

How to Make the BEST Coconut Shrimp Recipe

• Prep the Shrimp – Add shrimp, flour, seafood seasoning, salt and pepper to a large Ziploc bag. Seal and shake to evenly coat.
• Set-Up a Dredging Station: In a shallow bowl, beat together egg with coconut milk and in a separate shallow bowl mix together coconut and panko bread crumbs.
• Assemble and Freeze – Dip flour coated shrimp into egg mixture, then into coconut mixture. Press the breadcrumbs firmly onto each shrimp. Place the shrimp on a sheet pan and pop them into the freezer for 20 minutes.
• Cook – Remove shrimp from freezer and fry in hot oil per the cook time in the recipe.
• Drain After Frying – Remove from oil to a paper towel lined platter or baking pan to drain.
• Serve immediately with Asian sweet chili sauce or your favorite dipping sauce.

Kitchen Equipment You’ll Need to Make Easy Coconut Shrimp

• Dutch oven or deep fryer to fry the shrimp. You could also use a large skillet.
• Deep fry thermometer so you can monitor the temperature of the oil
• Measuring cups and spoons.
• Whisk for making the egg wash.
• Shallow bowl for making the dredging station.
• Large Ziploc bag for prepping the shrimp.
• Large baking sheet or platter for draining the shrimp after frying.
• Stainless steel spider or slotted spoon for removing the shrimp from the oil.

Recipe Variations and Substitutions

• Shrimp: This recipe uses tail on shrimp making them simple to pick-up and eat. You could also use shrimp without the tail still attached.
• Adjust the Cook Time According to Size: 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 or medium shrimp, adjust the cooking time according to the size.
• Coconut: You could adapt this recipe using unsweetened coconut flakes.
• Seasoning: 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.
• Crumbs: You could use dry breadcrumbs in place of panko crumbs, in a pinch. The panko will give the shrimp a super crunchy texture that makes them so appetizing.
• Sauces for Dipping: Sweet chili sauce, pineapple mango salsa, orange marmalade sauce, spicy mayo or sriracha aioli, honey lime dipping sauce are all tasty options.
• Cooking Method: You can also cook these coconut shrimp in an air fryer or in the oven. See the instructions in the recipe card for details.

What Pairs with Coconut Shrimp?

• Fried Rice or Jasmine Rice – Mild and fragrant to balance the flavor.
• Coleslaw – A crunchy, slaw with lime dressing.
• Grilled or Roasted vegetables – Like asparagus, zucchini, or bell peppers.
• A Baked Potato – Loaded with your favorite toppings.

Storage and Leftovers

• Make-Ahead Tip: 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.
• Leftovers: Coconut Shrimp are best made and eaten immediately. Should you have any leftover, cool them completely then pop them into and airtight container and store them chilled in the refrigerator for up to 2 days.
• Reheating: Reheat in a 350°F air fryer or preheated 350°F oven on a sheet pan in a single layer just until the coating is crisp. Don’t overcook.
• Freezing: You can freeze leftovers for up to 1 month. Reheat from frozen just before serving.

More 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 Rolls from The Seasoned Mom.

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Helpful Kitchen Items:

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