Crispy, Irresistible Coconut Shrimp Recipe You’ll Crave

Kick off your meal with a crowd-pleaser that always brings smiles: golden, crispy Coconut Shrimp coated in coconut and Panko with a zesty homemade dip. This delightful appetizer comes together in under 45 minutes, perfect for weeknights or gatherings.

Why You’ll Love This Homemade Coconut Shrimp Recipe

• Ultimate Crispy Perfection: We’re talking a shatteringly crisp coating that perfectly encases each succulent shrimp.
• Secret Dipping Sauce Bliss: My simple, yet incredibly flavorful sauce is the perfect tangy, spicy, and creamy counterpoint to the sweet coconut.
• Surprisingly Easy Process: With a few smart techniques, you’ll achieve restaurant-quality results without the fuss, even if you’re new to frying.
• Better Than Store-Bought: You control the quality of ingredients, ensuring fresher, more vibrant flavors and a delightful crunch that frozen options just can’t match.

Sarah

Ultimate Coconut Shrimp Recipe: Crispy, Golden, Easy

Imagine perfectly golden, crispy shrimp coated in a delightful mix of coconut and Panko, served with a zesty, homemade dipping sauce. This delightful dish comes together in under 45 minutes, making it perfect for weeknights or special gatherings.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 275

Ingredients Equipment Method

Ingredients

  

Dipping Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 1 tablespoon Thai sweet chili sauce

For the Shrimp

• 1/3 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 2 large eggs beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound jumbo raw shrimp thawed, peeled, and deveined
• 2 cups canola oil for frying

Equipment

• Shallow Dishes (3)
• large saucepan or Dutch oven
• deep-fry thermometer
• Tongs
• slotted spoon or spider strainer
• Wire Cooling Rack set over a Baking Sheet
• Paper towels
• small bowl

Method

 

1. To make the dipping sauce, in a small bowl, whisk together the mayonnaise, Sriracha, and Thai sweet chili sauce. Chill until serving time.
2. In a shallow dish, add flour and salt and pepper to taste (I like 1/2 teaspoon and 1/4 teaspoon pepper). In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko and coconut. Stir to combine.
3. Working with one shrimp at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko-coconut mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining shrimp (shrimp can be wrapped in plastic and refrigerated for up to 2 hours).
4. Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large saucepan over medium-high heat, heat canola oil until shimmering. Add shrimp in batches and fry until deep golden brown and cooked through, about 2 to 3 minutes per side (the shrimp should reach 120 degrees on an internal thermometer).
5. Drain shrimp well on paper towels. Repeat with remaining shrimp and serve with sauce.

Essential Kitchen Tools for Perfect Coconut Shrimp

• Shallow Dishes (3)
• Large Saucepan or Dutch Oven
• Deep-Fry Thermometer
• Tongs
• Slotted Spoon or Spider Strainer
• Wire Cooling Rack (set over a Baking Sheet)
• Paper Towels

Ingredients You’ll Need for the Best Coconut Shrimp

Here’s what you’ll need to make this delicious Coconut Shrimp recipe at home:

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 1 tablespoon Thai sweet chili sauce
• 1/3 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound jumbo raw shrimp (thawed, peeled, and deveined)
• 2 cups canola oil, for frying

Ingredient Notes & Smart Substitutions

Here are a few swaps to consider:

Crafting the Irresistible Dipping Sauce

This dipping sauce is the perfect complement to our crispy Coconut Shrimp recipe! It’s a simple blend that packs a flavorful punch.

To make the dipping sauce, in a small bowl, whisk together the mayonnaise, Sriracha, and Thai sweet chili sauce. Chill until serving time.

Want to mix it up? Try adding a tablespoon of chopped fresh cilantro or a squeeze of fresh lime juice to the sauce for an extra zing. Another delightful option is to stir in a spoonful of mango or pineapple salsa for a burst of fruity sweetness.

Step-by-Step Instructions for Your Best Coconut Shrimp Recipe

Let’s get cooking! Follow these easy steps to create the most delicious Coconut Shrimp recipe.

Mastering Your Dredging Station: For Crispy, Golden Shrimp

First, let’s set up our dredging station – this is key to that perfect coating on your shrimp! In three separate shallow dishes:

1. Flour: Combine the 1/3 cup all-purpose flour with salt and freshly ground black pepper to taste (I like about 1/2 teaspoon salt and 1/4 teaspoon pepper).
2. Eggs: Lightly beat the 2 eggs in the second dish.
3. Panko & Coconut: In the third dish, mix together the 3/4 cup Panko bread crumbs and 1 cup sweetened shredded coconut. Stir to combine these well.

Now, working with one shrimp at a time:

• Dredge each shrimp in the seasoned flour, ensuring it’s lightly coated, and shake off any excess.
• Next, dip the floured shrimp into the beaten eggs, letting any excess drip back into the dish.
• Finally, place the egg-dipped shrimp into the Panko-coconut mixture. Gently press the crumbs onto the shrimp to ensure they adhere well.
• Transfer the coated shrimp to a large plate or baking sheet. Repeat this process with all your shrimp. You can refrigerate the coated shrimp for up to 2 hours before frying if you’re prepping ahead.

Deep Frying to Perfection: Optimal Oil Temperature and Visual Cues

To ensure your Coconut Shrimp recipe turns out perfectly golden and crispy:

• Line a rimmed baking sheet or large plate with 3 layers of paper towels. This will be for draining your cooked shrimp.
• In a large, heavy-bottomed saucepan or Dutch oven, heat about 2 cups of canola oil over medium-high heat. You want the oil to reach about 350-375°F (175-190°C). Using a deep-fry thermometer is the best way to ensure accuracy, but if you don’t have one, test by dropping a tiny bit of the Panko-coconut mixture into the oil – it should sizzle immediately and float to the top.
• Carefully add the shrimp to the hot oil in batches. Don’t overcrowd the pan, as this will lower the oil temperature and result in greasy, soggy shrimp. Fry about 3-5 shrimp at a time, depending on the size of your pan.
• Fry for about 2 to 3 minutes per side, or until the shrimp are a beautiful deep golden brown and cooked through. They should reach an internal temperature of 120°F (49°C). The coating will be beautifully crisp, and the shrimp will curl slightly.
• Using tongs or a slotted spoon, carefully remove the cooked shrimp from the oil and drain them well on the prepared paper towel-lined baking sheet.
• Repeat with the remaining shrimp, ensuring the oil returns to the proper temperature between batches. Serve your amazing Coconut Shrimp recipe immediately with the chilled dipping sauce!

Alternative Cooking Methods: Baked, Air Fryer, Pan-Fried Coconut Shrimp

While deep-frying yields the ultimate crispiness for this Coconut Shrimp recipe, here are some alternatives if you’re looking for a lighter option or don’t want to deep-fry:

Troubleshooting Common Coconut Shrimp Issues

Even the best Coconut Shrimp recipe can have hiccups! Here are some common issues and how to solve them:

• Soggy Coating: This usually happens when shrimp are overcrowded in the fryer, oil temperature is too low, or they sit too long after frying without proper draining on a wire rack. Solution: Fry in small batches, maintain oil temperature, and drain on a wire rack.
• Coating Falling Off: Shrimp might not be patted dry enough, or they weren’t pressed firmly into the Panko-coconut mixture. Solution: Ensure shrimp are very dry before dredging. Press gently but firmly into the crumb coating.
• Overcooked Shrimp: Shrimp cook very quickly! Overcooking leads to a rubbery texture. Solution: Stick to the recommended frying time and watch for visual cues. Frying in batches helps maintain consistent heat.
• Uneven Browning: This can occur if shrimp are clumped together or the oil isn’t hot enough. Solution: Ensure shrimp are in a single layer and the oil is at the correct temperature.

Make-Ahead Magic: Prepare Your Coconut Shrimp in Advance

Entertaining can be stressful, but this Coconut Shrimp recipe can ease the burden!

• The Dipping Sauce: Whisk together the mayonnaise, Sriracha, and Thai sweet chili sauce up to 2 days ahead. Store in an airtight container in the refrigerator.
• Coating the Shrimp: You can dredge the shrimp in the flour, egg, and Panko-coconut mixture up to 2 hours before frying. Arrange them in a single layer on a baking sheet, cover loosely with plastic wrap, and refrigerate. This chilling time actually helps the coating adhere even better!
• Frying: It’s best to fry the shrimp just before serving for optimal crispiness. However, if absolutely necessary, you can fry them up to 30 minutes ahead and keep them warm in a single layer on a wire rack in a low oven (around 200°F / 95°C).

Serving Suggestions & Perfect Pairings

This Coconut Shrimp recipe is wonderfully versatile!

As an Appetizer: Serve it on a platter with lemon wedges and the dipping sauce. It’s a guaranteed hit at parties and game nights, especially alongside quick turkey roll ups.

As a Light Meal: Pair it with fluffy jasmine rice, a simple green salad tossed with a sesame ginger dressing, or some steamed asparagus for a delightful weeknight dinner. For a tropical touch, add a side of caramelized grilled pineapple.

On an Appetizer Platter: Combine it with other small bites like spring rolls, mini crab cakes, or a cheese board for a truly impressive spread. You can also include easy homemade stromboli to round out the savory options.

Drink Pairings:

• Alcoholic: A crisp Sauvignon Blanc, a light-bodied Pinot Grigio, a tropical Mojito, or a cold lager complement the flavors beautifully.
• Non-Alcoholic: Try a refreshing sparkling limeade, a fruity iced tea, or a vibrant pineapple juice.

Safety First: Handling Shrimp & Hot Oil Safely

Safety is paramount when making this Coconut Shrimp recipe, especially when frying.

• Shrimp Handling: Always thaw shrimp in the refrigerator, not at room temperature. Wash your hands thoroughly before and after handling raw shrimp to prevent cross-contamination.
• Hot Oil Precautions:
• Use a deep, heavy-bottomed pot and don’t fill it more than halfway with oil.
• Never leave hot oil unattended.
• Keep a splatter screen handy to minimize oil popping.
• Ensure children and pets are kept at a safe distance from the stove.
• Have a lid or baking sheet nearby to smother flames if a grease fire occurs. Never use water on a grease fire.
• Allow oil to cool completely before discarding or storing.

Storing & Freezing Your Delicious Leftovers

If, by some chance, you have leftover Coconut Shrimp recipe creations, here’s how to store them:

• Refrigerator: Let the cooked shrimp cool completely. Store them in an airtight container in the refrigerator for up to 2 days.
• Reheating: To regain some crispiness, reheat them in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-8 minutes, or in an air fryer at 350°F (175°C) for 3-5 minutes. Microwaving will make them soft.
• Freezing: You can freeze cooked shrimp. Let them cool completely, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container for up to 2 months. Reheat as directed above.

Frequently Asked Questions

Got questions about this Coconut Shrimp recipe? I’ve got answers!

Nutritional Information

Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Conclusion

I just love how this Coconut Shrimp recipe turns out – golden, crispy, and utterly delicious! It’s a testament to how simple ingredients and a little care can create something truly special. I hope you feel inspired to bring this joy into your own kitchen. Don’t hesitate to leave a comment below with your thoughts, questions, or any fun twists you tried. I can’t wait to hear about your culinary adventures with The Meal Craft! Let’s keep cooking up happiness together.