Crispy Coconut Shrimp That'll Make Your Taste Buds Dance

Delight in these crispy coconut shrimp that offer a tropical escape with every bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Appetizers

Cuisine: Tropical

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 lb Large shrimp Raw, peeled and deveined; tails on
1 tsp Salt
1/2 tsp Black pepper
2 large Eggs Mix with a splash of water

For the Coating

1/2 cup All-purpose flour Substitute with gluten-free flour if needed
1 cup Panko breadcrumbs Gluten-free breadcrumbs can be used as an alternative
1 cup Sweetened shredded coconut Unsweetened coconut can lower sugar levels if preferred

For Frying

2 cups Vegetable oil Choose oil with a high smoke point

For Serving

1 cup Sweet chili sauce For dipping

Equipment

Deep skillet
Shallow bowls

Method

Step‑by‑Step Instructions

Setup your dredging station with three shallow bowls. Combine flour, salt, and pepper in the first bowl. Whisk eggs and water in the second bowl. Mix panko and coconut in the third bowl.
Pat the large shrimp dry to ensure coating adherence.
Dredge each shrimp in the flour, dip in the egg wash, then press into the coconut-panko mixture for even coating.
Heat the vegetable oil in a deep skillet to 350°F (175°C).
Fry the shrimp in small batches for 2-3 minutes per side until golden brown.
Transfer fried shrimp to a wire rack to drain excess oil.
Serve immediately with sweet chili sauce, garnished with lime or cilantro.

Nutrition

Serving: 4servingsCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Pat shrimp dry before coating for better adherence. Maintain oil temperature while frying for crispy results.

Tried this recipe?

Let us know how it was!