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This homemade coconut shrimp is tender and juicy in the middle, with a crisp coconut breading shell. Perfect for serving as an appetizer, party food, side dish, or part of a main!
Everyone goes crazy for these simple yet incredible coconut shrimp. They are tender, golden, and juicy with a crisp coconut breading. This easy recipe is the perfect addition to any gathering, ready to satisfy those last-minute cravings with a burst of flavor!
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The ingredients
- Shrimp (King Prawns): I use raw, peeled, and deveined jumbo shrimp. You can also use peeled ones but with the tail intact (this is great if you’re serving them as finger food). Frozen raw shrimp will also work (once thawed).
- Shredded coconut: I use unsweetened shredded coconut. For more of a tropical flavor, you can use sweetened coconut – but I usually keep the sweetness in the sauce.
- Breadcrumbs: Use breadcrumbs, panko crumbs, GF breadcrumbs, etc.
- All-purpose flour: You could use whole wheat flour as a substitute.
- Eggs: for the egg wash.
- Coconut milk: I use homemade coconut milk. It is added to the egg wash for extra flavor.
- To season: Salt and pepper.
- Cooking oil: Vegetable oil.
- Serving Sauce: I like to serve it with sweet chili sauce.
How to make coconut shrimp
If you’re using frozen raw shrimp, then you can thaw them in the refrigerator beforehand or (if you forgot and are short on time) transfer them to a colander/large bowl and run under COLD water for a minute or so, moving them about to defrost evenly. Then leave them to thaw in the cold water for 15-20 minutes.
Prepare your dredging station: In one bowl, add the flour and seasonings and mix well. Then, beat the eggs and combine with the coconut milk in a second bowl. In a final bowl, add the breadcrumb and shredded coconut and mix well.
Once prepared, set these out in a line on your kitchen countertop, with the jumbo shrimp in front of you.
Bread the shrimp: It’s a good idea to pat the shrimp dry before dipping them for even more crispiness and to help the flour adhere.
Start by dipping the shrimp in the flour, gently shaking off any excess. Then dip it into the egg coconut mixture and shake off any excess. Finally, cover the shrimp with the coconut breadcrumb mixture – it’s easiest to do this by pressing them into the shrimp rather than dipping it into the bowl (they’ll stick better).
Pan fry the shrimp: In a skillet, heat the oil over medium-high heat. Once the oil is hot, add the coated shrimp in a single layer, making sure not to overcrowd the skillet. Sauté the shrimp for approximately 2 minutes on each side or until the coconut shrimp turns golden brown.
Serve with dipping sauce that goes well with coconut shrimp. I like pairing it with sweet chili sauce as the sweet and spicy flavors complement the coconut perfectly.
Storage instructions
- Make ahead: You can prepare the coconut shrimp right up until the cooking stage (battered but still raw) and cover and refrigerate for up to 12 hours before cooking.
- To store: Any leftovers can be stored, covered in the refrigerator for 3 days, or in the freezer for up to 2 months.
- To reheat: Reheat the shrimp at 300°F/150ºC for 5-8 minutes in the oven or for 3-4 minutes in an air fryer, checking to avoid overcooking. Avoid reheating them in a microwave, as it can make the coating soggy.
More seafood recipes
If you try this crispy coconut shrimp recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Coconut Shrimp Recipe
Ingredients
- 12 shrimp best to use Jumbo Shrimp/King Prawn or extra-large
- 1 cup shredded coconut
- 1/3 cup all-purpose flour or whole wheat flour
- 1/2 tsp sea salt
- 1/2 tsp black pepper optional
- 2 eggs
- 1/2 cup coconut milk
- 1/3 cup breadcrumbs or panko crumbs, GF breadcrumbs, etc.
- 1/4 cup cooking oil
Dipping Sauce
- sweet chili sauce or your favorite
Instructions
- Combine flour and seasonings in one bowl. In another bowl, beat eggs and mix with coconut milk. In a final bowl, mix the breadcrumbs with shredded coconut. Arrange the bowls in a line.
- Start by dipping the shrimp in the flour, gently shaking off any excess. Then dip it into the egg-coconut mixture and shake off any excess. Finally, cover the shrimp with the coconut breadcrumb mixture – it's easiest to do this by pressing them into the shrimp rather than dipping it into the bowl (they'll stick better).
- Heat oil in a skillet. Add coated shrimp in a single layer. Sauté for approximately 2 minutes on each side or until golden brown.
- Serve with your preferred dipping sauce; sweet chili sauce pairs perfectly, complementing the coconut shrimp with sweet and spicy flavors. Enjoy!
To Make Ahead & Store
- To make ahead: You can prepare the coconut shrimp right up until the cooking stage (battered but still raw) and cover and refrigerate for up to 12 hours before cooking.To store: Any leftovers can be stored, covered in the refrigerator for 3 days, or in the freezer for up to 2 months. To reheat: Reheat the shrimp at 300°F/150ºC for 5-8 minutes in the oven or for 3-4 minutes in an air fryer, checking to avoid overcooking. Avoid reheating in a microwave, as it can make the coating soggy.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For an interesting change try mixing orange marmalade with a small amount of horseradish. Add a little white wine if too thick. This may sound strange but it’s a great dip for coconut shrimp.
Hi Kathy! That sounds like a really fun combo! Thanks for sharing!