Coconut Shrimp Recipe

This restaurant-style Coconut Shrimp recipe is a cinch to make at home with freezer and pantry staples. My shatteringly crispy Coconut Shrimp appetizer is good on its own, and even better once dunked into the zippy Sriracha-chile sauce.

Why save Coconut Shrimp for restaurant meals alone? Inspired by one of my favorite menu items, I’ve leveled-up this Red Lobster copycat recipe with a spicy aioli that elevates each bite to new flavor heights.

Using all freezer and pantry staples, including frozen shrimp, Panko breadcrumbs, and Sriracha sauce, this easy appetizer recipe will talk you through how to recreate the restaurant classic right in your own kitchen.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

I think this 3-ingredient dipping sauce is tough to beat, but why not offer a buffet of dunking options? Consider Thai Peanut Dressing, Red Pepper Jelly, or your favorite aioli, too.

This same Coconut Shrimp recipe can feed 3 or 4 adults as an entree, depending on how hungry you feel. Pair it with restaurant-inspired sides like a Wedge Salad, Homemade French Fries, and/or Baked Rice to round out the feast.

Easy Coconut Shrimp

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.

Prep: 20min

Total: 30min

Yield: 4

Ingredients:

• 1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• 3-4 Tablespoons vegetable oil or coconut oil*
• optional for topping: 1 Tablespoon finely chopped cilantro
• 3 Tablespoons Thai chili sauce
• 6 Tablespoons orange, peach, or apricot jam or preserves

Instruction:

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
3. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
5. Cover and store leftover shrimp in the refrigerator for up to 3 days.

Coconut Shrimp

This restaurant-style Coconut Shrimp recipe is a cinch to make at home with freezer and pantry staples. My shatteringly crispy Coconut Shrimp appetizer is good on its own, and even better once dunked into the zippy Sriracha-chile sauce.

Prep: 30min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 275 kcal, Carbohydrate 31 g, Protein 20 g, Fat 8 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 245 mg, Sodium 905 mg, Fiber 1 g, Sugar 16 g, servingSize 1 serving

Ingredients:

• 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 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)

Instruction:

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.

Coconut Shrimp

Coconut shrimp is a crispy, tropical-inspired appetizer. It starts with a classic breading, then surprises mid-bite with the addition of shredded coconut.

Prep: 20min

Total: 30min

Yield: 4 – 8 serving(s)

Ingredients:

• 1 1/2 lb. jumbo shrimp (21 to 25 count)
• 3/4 c. all-purpose flour
• 1 egg
• 1/3 c. milk
• 1 c. shredded unsweetened coconut
• 1/2 c. panko breadcrumbs
• 1 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. red chili flakes
• 1/2 c. coconut oil
• Vegetable oil, for frying
• Lime wedges, for serving, optional
• 1/4 c. orange or peach marmalade
• 1/4 c. Thai sweet chili sauce
• 1 tbsp. lime juice
• 1 1/2 tsp. soy sauce

Instruction:

1. For the shrimp: Peel the shrimp, leaving the tail on. Cut a shallow slit along the back, curved edge of the shrimp. Wipe or rinse away the vein. Place on a paper towel lined plate and pat very dry. Refrigerate until ready to use.
2. Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the coconut, panko, salt, pepper, and red chili flakes in another wide, shallow bowl. Working 3 to 4 pieces of shrimp at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the coconut mixture. Set aside in a single layer on a sheet tray.
3. Meanwhile, heat a large skillet filled with the coconut oil and vegetable oil to be about about 1/4-inch over medium-high until very hot (about 350 degrees). Place half of the shrimp in a single layer and cook until golden brown on one side, 30 to 60 seconds. Flip and cook for 30 to 60 more seconds, until the shrimp curves into a C-shape. Remove from the oil and transfer to a paper towel lined plate. Repeat with the remaining shrimp.
4. For the sauce: Whisk together marmalade, chili sauce, lime juice, and soy sauce in a small bowl.
5. Serve shrimp warm with the dipping sauce, and lime wedges, if you like.

Coconut Shrimp

Coconut Shrimp with a guaranteed crunch in every bite. Super crispy on the outside, succulent on the inside, always a crowd pleaser!

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 417 kcal, Carbohydrate 46 g, Protein 30 g, Fat 11 g, Saturated Fat 7 g, Cholesterol 326 mg, Sodium 767 mg, Fiber 2 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 1 pound (500 g) jumbo shrimp (peeled and deveined, tails intact)
• Salt and pepper
• 1/2 cup all-purpose flour ((plain flour))
• 1/2 cup all-purpose flour ((plain flour))
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 egg
• 1/2 cup beer ((substitute with mineral water or soda water — you may need a little extra))
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup Panko bread crumbs

Instruction:

1. Line a large baking sheet with parchment paper. Set aside.
2. OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp’s back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don’t need to be flat. Season with salt and pepper, set aside.
3. In one shallow bowl, add 1/2 cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
4. Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
5. Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
6. In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
7. Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
8. Serve immediately with sweet chili sauce.

Easy Coconut Shrimp Recipe

FAQ

What sauce to eat with coconut shrimp?

What is coconut shrimp sauce made of?

What goes well with coconut shrimp?

• French Fries. You can never go wrong with a classic side dish. …
• Au Gratin Potatoes or Broccoli. Enough to pass! …
• Steamed Veggies. Nothing makes you feel better than eating a hot and healthy meal. …
• Twice Baked Potatoes. Another easy dish! …
• Pasta. …
• Something Sweet.

Why is coconut shrimp so high in calories?