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Coconut Shrimp

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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.

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

Easy coconut shrimp, ready to serve.

Coconut Fried Shrimp

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 bake the shrimp but nothing beats deep-frying.

Fried coconut shrimp recipe that yields jumbo coconut shrimp, ready to serve on a plate.

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.

Cook’s 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.

Delicious coconut shrimp with creamy coconut shrimp dipping sauce, ready to serve.

Frequently Asked Questions

Coconut Shrimp Sauce
Is there a sauce to serve with the coconut shrimp? Yes, there is a dipping sauce. I like spicy Tartar Sauce as the dipping sauce. You can find the recipe below.

How Many Calories?
Each serving is only 391 calories.

What Dishes to Serve with this Recipe?

This meal is best served with other appetizers recipes. For a restaurant-style party at home, I recommend the following recipes.

This Recipe Goes Well with:

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    Coconut Shrimp Recipe

    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.

    Course Appetizer
    Cuisine American
    Keyword Coconut Shrimp
    Prep Time
    Cook Time
    Total Time
    Servings 2 people
    Calories 391 kcal
    Author

    Ingredients

    Ingredients:

    • 1 cup Japanese panko (preferred) or breadcrumbs
    • 1/2 cup sweetened dessicated coconut flakes
    • 1/2 lb. jumbo shrimp or tiger prawn, peeled, deveined,tail on
    • 2 beaten eggs + 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 finely minced onion
    • 1/2 tablespoon finely chopped celery
    • 1 squirt lemon juice

    Instructions

    1. Preheat the deep fryer to 350 Degree F.
    2. Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.
    3. 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. 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. Repeat the steps for the remaining shrimp.
    4. Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.
    Nutrition Facts
    Coconut Shrimp Recipe
    Amount Per Serving (2 people)
    Calories 391 Calories from Fat 117
    % Daily Value*
    Total Fat 13g 20%
    Saturated Fat 7g 35%
    Cholesterol 449mg 150%
    Sodium 1223mg 51%
    Potassium 286mg 8%
    Total Carbohydrates 32g 11%
    Dietary Fiber 3g 12%
    Sugars 9g
    Protein 33g 66%
    Vitamin A 4.8%
    Vitamin C 5.6%
    Calcium 24.4%
    Iron 27.5%
    * Percent Daily Values are based on a 2000 calorie diet.
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    42 COMMENTS... read them below or add one

    3. Hi Bee, Thank you so much for sharing the coconut shrimp recipe. It is absolutely delicious! I have made this a few times and my husband and I really love it. It’s a keeper!

      Reply

    5. I made this tonight and it was a sensational hit! Earth-shatteringly crispy on the outside (I could actually hear the ‘crunch’) and perfectly cooked inside! I will definitely be making this again! Thanks for the fantastic recipe!

      Reply

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

      Reply

    9. 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.

      Reply

    10. 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!

      Reply

    11. 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.

      Reply

    16. 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.

      Reply

      • 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! :)

        Reply

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