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Coconut Shrimp

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This is the best and crispiest coconut shrimp recipe ever with plump, juicy and sweet coconut shrimp that is better than restaurants. 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

Crispy coconut shrimp recipe.

Easy Coconut Shrimp

Coconut shrimp is one of my favorite appetizers. There is nothing not to love about crispy and crunchy breadcrumb coated shrimp, with sweet coconut flakes.

While you can make baked coconut shrimp, nothing beats deep-frying.

In this recipe tutorial, you will learn this easy coconut shrimp recipe that yields the BEST and crispiest coconut shrimp ever.

Delicious, easy and budget-friendly shrimp appetizer recipe.

How To Make Coconut Shrimp

Coconut shrimp can be quite expensive if you dine out. Homemade coconut shrimp is so much cheaper. To make the best coconut shrimp, I recommend tiger prawn or jumbo shrimp.

To sweeten up the coconut shrimp, add some some sugar into the beaten egg, which is used for coating the shrimp before panko breadcrumbs and coconut flakes.

This is the secret for plump, juicy, crispy and sweet coconut shrimp.

Delicious coconut shrimp with creamy dipping sauce.

Is there a coconut shrimp sauce to serve with coconut shrimp? The answer is no. You don’t need a sauce, but you could use a dipping sauce.

I like spicy Tartar Sauce as a dipping sauce, which you can find in my coconut shrimp recipe. Enjoy!

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Coconut Shrimp Recipe

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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 444 kcal

Ingredients

Ingredients:

  • 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

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 g)
Calories 444 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8.4g 42%
Cholesterol 221mg 74%
Sodium 504mg 21%
Total Carbohydrates 28.4g 9%
Dietary Fiber 2.7g 11%
Sugars 9.2g
Protein 28.8g 58%
* Percent Daily Values are based on a 2000 calorie diet.

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40 COMMENTS... read them below or add one

    • 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

  14. 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

  19. 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

  20. 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

  21. 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

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

    Reply

  25. 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

  27. 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

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