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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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.
I’m trying this coconut shrimp tonight. However I’m using cooked shrimp and oven baking it. Then chicken the same way. Sounds so good
The dipping sauce recipe calls for Chili Sauce. Does that mean regular Heinz type of chili sauce, or the Thai style sweet chili sauce?
Doesn’t matter, your personal preference.
The best coconut shrimp ever, so sweet.
Thanks!
Can this be made in an air fryer? I am trying to cut down/out frying, but I love coconut shrimp. Thank you
Yes, you can make coconut shrimp in air fryer!
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!
Hi Gina, thanks so much for trying my coconut shrimp recipe, yes, it’s the best!!! :)
Bobby.monte0423@gmail.com
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!
Hi Kathleen, thanks for trying my coconut shrimp recipe. How do you like the sugar trick. It makes the shrimp sweeter and so much better!! :)
These looks so delicious and super cute
Hi . Sounds like a wondrful re
cipe. Just one question. Do you use the whole egg. Or just egg white? Thank you
Whole egg.