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Coconut Shrimp

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer! |


Coconut Shrimp Recipe

Serves 2 as a snack | Prep Time: 10 Mins | Cook Time: 10 mins


1 heaping cup Japanese panko or bread crumbs
1/2 heaping cup unsweetened dessicated coconut flakes
1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying

Spicy Tartar Sauce Dip

1/2 cup mayonnaise
1/2 tablespoon chili sauce or to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
Squirt of lemon juice

  1. Mix the panko and coconut flakes in a shallow bowl. Set aside.
  2. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
  3. Heat up your deep fryer to 350 Degree F.
  4. Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess.
  5. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper.
  6. Repeat step 2 to 3 above for the remaining shrimp.
  7. When the deep fryer is ready, drop each shrimp gently into the oil. Fry until both sides turn golden brown.
  8. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
  9. Serve immediately with the Spicy Tartar Sauce.

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32 COMMENTS... read them below or add one

    • Kathy

      hi –

      im so happy with this recipe, thank you for sharing this. the first time i made this was a hit…but on the 2nd time around, i did a little tweak from the original recipe.

      i added 1/2 tsp of coconut powder to the egg mixture to make the taste of the coconut more powerful and it is incredibly delicious.

      thanks so much and more power to you! :)

  1. mangosmooth13

    this looks “nom nom nom”….I will definitely make this tomorrow :)
    I’m so glad that I discover ur website couple of months ago while searching how to make vietnamese crepe. I hope u will keep on posting and can’t wait till ur book comes in.

  2. suealan

    I like both shrimp and coconut, what an excellent combination!
    This is very common dim-sum item in Canada, but they coat the scrimps with milk and flour before dipping in the tartar sauce. Will definately try your recipe.

  3. Karen Goh

    yummm…this looks delicious! My boyfriend and his family just went to the Lobster House in City Island (Bronx) and my boyfriend ordered coconut shimp which is one of his favorite dish. I am so glad I found this recipe on your website…I can’t wait to try this at home and make some for my boyfriend and his family. Thank You for posting this!

  4. Thomas

    Just made some and they turned out great. I pan fried them as I don’t have a deep fryer and turned after about a minuted. I also dredged the shrimp in corn starch first and then the egg followed by the Panko/Coconut… I skipped the sugar as I was using sweetened coconut flakes which I already had on hand. Thanks for the recipe.

  5. farzana

    Hi . Sounds like a wondrful re
    cipe. Just one question. Do you use the whole egg. Or just egg white? Thank you

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