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The best and crispiest coconut shrimp recipe with jumbo coconut shrimp that is better than Red Lobster. This easy recipe takes 20 mins and budget-friendly.
Crispy Coconut Shrimp Recipe
Coconut shrimp is one of my favorite appetizers . There is nothing not to love about crispy and crunchy breadcrumb coated fried shrimp, with sweet coconut flakes, and served with a sauce!
You can make baked coconut shrimp but nothing beats deep-frying.
How To Make Coconut Shrimp
In this easy coconut shrimp recipe, you will learn how to make these crispy shrimp with secret ingredients and tips. Homemade is so much better than Red Lobster and Outback restaurants, plus it’s also cheaper.
Helpful Cooking Tips
- Use jumbo shrimp or tiger prawn for the best results.
- For extra crispiness, coat the shrimp with beaten eggs, follow by sweet coconut flakes and panko breadcrumbs. Repeat for second coating.
- Add some sugar to the beaten eggs so every bite of the shrimp is bursting with sweet and juicy flavors.
Frequently Asked Questions
Yes, there is a dipping sauce. I like spicy Tartar Sauce as the dipping sauce. You can find the recipe below.
Each serving is only 391 calories.
What To Serve With Coconut Shrimp
This meal is best served with other appetizers recipes. For a restaurant-style party at home, I recommend the following recipes.
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Coconut Shrimp
Ingredients
- 1 cup Japanese panko, preferred or breadcrumbs
- 1/2 cup sweetened dessicated coconut flakes
- 1/2 lb (250g) jumbo shrimp, or tiger prawn, peeled, deveined, tail on
- 2 eggs, beaten + 2 teaspoons sugar
- oil , for deep-frying
Spicy Tartar Sauce (Dipping Sauce):
- 1/2 cup mayonnaise
- 1/2 tablespoon chili sauce , or to taste
- 1/2 tablespoon onion, finely minced
- 1/2 tablespoon celery, finely chopped
- 1 squirt lemon juice
Instructions
- Preheat the deep fryer to 350°F (176°C).
- Mix the panko and coconut flakes in a shallow bowl and set aside. In another bowl, combine all the ingredients for the Spicy Tartar Sauce and stir well to combine. Set aside.
- Pat the shrimp dry with paper towels. Dip each shrimp into the egg mixture, then immediately roll it in the panko and coconut flakes to coat. Shake off any excess. Dip the shrimp into the egg mixture again and roll it in the panko mixture for a second coating.
- Ensure the shrimp are well covered with the panko and coconut flakes. Place the coated shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
- Gently drop each shrimp into the oil and deep fry until both sides are golden brown. Use a strainer to transfer the shrimp to a plate lined with paper towels. Serve immediately with the spicy tartar sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had problem keeping the panko and coconut stick on the shrimp., even before cooking.
By the time, I was done frying, everything was floating on the pan.
Hi Eden, sorry to hear about that. Did you do this step by double coating? Pat the shrimp dry with paper towels. Dip each shrimp into the egg mixture, then immediately roll it in the panko and coconut flakes to coat. Shake off any excess. Dip the shrimp into the egg mixture again and roll it in the panko mixture for a second coating.
Amazing! Unfortunately, now my family prefers your recipe to Red Lobster’s!!
Thank you, Joyces. Glad your family liked the recipe.
It doesn’t take much effort to beat Red Lobster’s frozen, prepared, and flash fried shrimp! This dish is the tasty real deal, and so simple I’d recommend making it from scratch each time you want it–only takes a couple of minutes and both eggs and panko are cheap!
Can you make these ahead and freeze them?
Not crispy if made ahead.
Making this the night before! Then popping it in the oven at 425 to heat up! What do you think??? Will it still be crispy?
Not a good idea. Overnight the bread crumbs will become soggy.