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!
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.
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Notes
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 evenly defrost. Then leave them to thaw in the cold water for 15-20 minutes.It's a good idea to pat the shrimp dry before dipping them, for even more crispiness and to help the flour adhere.