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Crispy Coconut Shrimp

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A quick and easy recipe for perfectly crunchy, sweet, and savory coconut shrimp with a juicy interior and a nutty toasted coconut crust. Ideal for parties, snacks, or casual dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ cup all-purpose flour (65 g), seasoned with salt and pepper
  • 2 large eggs, beaten
  • 1 cup shredded sweetened coconut (about 80 g)
  • 1 cup panko breadcrumbs (about 60 g)
  • Salt and pepper to taste
  • Vegetable oil or canola oil for frying (enough to fill pan about 2 inches deep)
  • Lime wedges for serving (optional)
  • Optional dipping sauce: sweet chili sauce or mayo mixed with sriracha and lime juice

Instructions

  1. Pat the shrimp dry with paper towels. If not peeled and deveined, do so, leaving tails on.
  2. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
  3. Dredge each shrimp in the flour, shaking off excess. Dip into the egg wash, then press into the coconut-panko mixture to coat all sides. Place coated shrimp on a plate.
  4. Heat oil in a deep frying pan or heavy skillet to 350°F (175°C), about 2 inches deep.
  5. Fry shrimp in batches (5-6 at a time) for 2-3 minutes per side until golden brown and crispy. Remove with tongs or slotted spoon and drain on paper towels or wire rack.
  6. Serve immediately with lime wedges and your choice of dipping sauce.

Notes

Maintain oil temperature around 350°F to prevent burning the coconut. Fry in small batches to avoid overcrowding and greasy shrimp. Dry shrimp well before coating. For a lighter option, bake at 425°F for 12-15 minutes, flipping halfway.

Nutrition

Keywords: coconut shrimp, crispy shrimp, fried shrimp, appetizer, easy recipe, party food, seafood

Find it online: https://pokirecipes.com/crispy-coconut-shrimp-recipe-easy-5-step-guide-for-perfect-crunch/