Coconut Shrimp

This crispy coconut shrimp is a delectable dish featuring succulent shrimp coated in a coconut and breadcrumb mixture, offering an irresistible taste in every bite.

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Indulge in the tropical flavors of our coconut shrimp recipe. This crowd-pleaser combines succulent shrimp, crispy coconut coating, and a hint of garlic for a delightful taste is a breeze to make.

Coconut Shrimp Ingredients

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The essential ingredients for our coconut shrimp recipe include tender shrimp, which forms the dish’s centerpiece. 

Garlic powder subtly infuses a hint of garlic flavor, while sea salt and black pepper enhance the overall taste. 

The foamy egg white coating and crispy panko bread crumbs create a delightful contrast, while shredded coconut adds flavor and texture. 

Substitutions and Additions

SHREDDED COCONUT: You can experiment with different types of shredded coconut, either sweetened or unsweetened coconut, based on your preference for a sweeter or more natural taste.

COOKING OIL: Use vegetable oil, shortening, or coconut oil for best results. You can use half vegetable oil and half coconut oil if you’d like.

DIPPING SAUCE: Use Thai sweet chili sauce or a combination of equal parts Thai chili sauce and orange marmalade for dipping. 

HERBS: Add dried herbs like basil, thyme, or oregano to the flour mixture for an herbal twist.

How To Make This Coconut Shrimp Recipe

Our easy, step-by-step instructions will show you how to add the crunchy coconut coating and deep fry this shrimp to create a tasty dish.

STEP ONE: Be sure that the raw shrimp are thawed completely. Rinse in a sieve and allow to drain.

STEP TWO: Whisk together the flour, garlic powder, salt, and pepper in a large shallow bowl.

STEP THREE: In a second shallow bowl, whisk or froth egg whites until foamy.

STEP FOUR: In a third bowl, toss together the panko bread crumbs and coconut.

STEP FIVE: Dip each shrimp into the flour mixture to coat, then dip into the frothy egg whites, then coat with the panko/coconut mixture. 

Place dredged shrimp in a single layer on a sheet pan.

STEP SIX: Meanwhile, fill a Dutch oven or heavy stock pot with 3-4 inches of oil. Heat until the oil reaches 375°F (this will take 10-15 minutes).

STEP SEVEN: Carefully drop several coated shrimp at a time into the hot oil and fry until golden brown and crispy (about 1-2 minutes). 

Turn the shrimp over in the oil a couple of times to ensure even cooking.

STEP EIGHT: Place cooked shrimp on a few layers of paper towel to soak up excess oil.

How To Serve

Serve your coconut shrimp as an appetizer with a side of Thai chili sauce or a mix of Thai chili sauce and orange marmalade for dipping. The sweet and spicy combo will elevate the flavors.

Incorporate your coconut shrimp into a tropical-themed salad. Arrange them on a bed of mixed greens, drizzle with a zesty citrus dressing, and sprinkle with toasted coconut flakes for a refreshing and satisfying meal.

For a casual dinner, make coconut shrimp tacos with slaw, sliced avocado, and a squeeze of lime. The crispy shrimp provides a delightful crunch in each bite.

Pair your coconut shrimp with a fruity cocktail like a piña colada or a peach margarita for the ultimate dining experience.

For shrimp with a little bit of a different spin, try our cajun shrimp or buffalo shrimp for extra bold flavors.

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Storage

MAKE AHEAD: Prepare the coconut shrimp in advance by coating them and freezing them for up to one month. When you’re ready to enjoy, simply fry them from frozen until golden brown.

IN THE FRIDGE: If you have leftover shrimp, store them in an airtight container in the fridge for up to two to three days. Reheat in the oven to restore their crispiness.

IN THE FREEZER: To freeze cooked coconut shrimp, place them in a single layer on a baking sheet until frozen solid. 

Transfer to an airtight container or freezer bag for up to one month. Reheat by baking in the oven for best results.

REHEATING: For reheating, place the shrimp in a preheated oven at 350°F until they are heated through and crispy again. 

Alternatively, you can use the microwave, but note that it may result in a slightly less crispy texture.

Why We Love This Recipe

QUICK AND EASY: Our coconut shrimp recipe is perfect for busy days when you crave something delicious without spending hours in the kitchen. It’s a breeze to prepare and never disappoints.

CRISPY TEXTURE: The combination of crispy coconut and tender shrimp is a match made in food heaven. It’s a texture and flavor explosion that keeps you coming back for more.

CROWD-PLEASER: Whether you’re hosting a party, enjoying a family dinner, or indulging in a solo treat, coconut shrimp fits every occasion. It’s a versatile dish that suits various settings and preferences.

Our coconut shrimp recipe is a journey to the tropics right in your own kitchen. With its delightful combination of crispy coconut, tender shrimp, and a hint of garlic, it’s a dish that never fails to impress.

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Coconut Shrimp

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This crispy coconut shrimp is a delectable dish featuring succulent shrimp coated in a coconut and breadcrumb mixture, offering an irresistible taste in every bite.

Prep Time 30 minutes minutes

Cook Time 3 minutes minutes

Total Time 33 minutes minutes

Servings 4

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Ingredients

  

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• 1 pound raw shrimp, deveined and peeled
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon coarse black pepper
• 4 egg whites
• ¾ cup panko bread crumbs
• 1 cup shredded coconut, sweetened or unsweetened
• 2 cups vegetable oil, for frying (shortening or coconut oil)

Instructions

 

• Be sure that the shrimp are thawed completely. Rinse in a sieve and allow to drain.
• Whisk together the flour, garlic powder, salt, and pepper in a large shallow bowl.
• In a second shallow bowl, whisk or froth egg whites until foamy.
• In a third bowl, toss together the Panko bread crumbs and coconut.
• Dip each shrimp into the flour mixture to coat, then dip into the frothy egg whites, then coat with the Panko/coconut mixture. Place dredged shrimp in a single layer on a sheet pan.
• Meanwhile, fill a Dutch oven or heavy stock pot with 3-4 inches of oil. Heat until the oil reaches 375°F (this will take 10-15 minutes).
• Carefully drop several coated shrimp at a time into the hot oil and fry until golden brown and crispy (about 1-2 minutes). Turn the shrimp over in the oil a couple of times to ensure even cooking.
• Place cooked shrimp on a few layers of paper towel to soak up excess oil.

Notes

• You can also use whole eggs for dredging; egg whites provide a lighter taste.
• If you have access to a deep fryer, they work really well because the oil temperature is held even, and you don’t have to toss the oil every time.
• Use a candy or deep fryer thermometer to check and monitor the temperature of the oil. The oil will lose some heat as the cold shrimp are added, so adjust the burner as needed to keep the oil hot.

Nutrition

Calories: 312kcal | Carbohydrates: 32g | Protein: 23g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1124mg | Potassium: 299mg | Fiber: 2g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2mg

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