Name: Crispy Coconut Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb large shrimp, peeled and deveined (tails left on); 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs; 3/4 cup panko breadcrumbs; 3/4 cup sweetened shredded coconut; 1/4 teaspoon paprika; Oil for frying; Sweet chili sauce or pineapple salsa, for serving

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Golden-brown shrimp coated in a sweet blend of shredded coconut and crunchy breadcrumbs, fried to perfection for a tropical appetizer or main dish. I love how each bite has a crispy shell with a tender, juicy center—perfect for bringing a little island flair to my table.

Crispy Coconut Shrimp

Why You’ll Love This Recipe

I enjoy making this coconut shrimp because it’s quick, fun, and full of flavor. The sweet coconut perfectly balances the savory shrimp, and the crispy panko coating gives a satisfying crunch. It’s just as perfect for a casual weeknight dinner as it is for impressing guests at a party. I also like that I can serve it with different dips depending on my mood—sweet chili sauce for a little heat or pineapple salsa for a fruity twist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined (tails left on)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut
1/4 teaspoon paprika
Oil for frying
Sweet chili sauce or pineapple salsa, for serving

directions

I rinse and pat dry the shrimp with paper towels.
In a shallow bowl, I mix the flour, salt, and pepper.
In a second bowl, I beat the eggs until smooth.
In a third bowl, I combine panko breadcrumbs, shredded coconut, and paprika.
I dredge each shrimp in the flour mixture, shaking off any excess.
I dip the shrimp into the beaten eggs, letting the excess drip off.
I press each one into the coconut-panko mixture, coating both sides evenly.
In a deep skillet or saucepan, I heat 1–2 inches of oil over medium-high heat until it reaches 350°F (175°C).
I fry the shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
I transfer them to a paper towel-lined plate to drain.
I serve them right away with sweet chili sauce or pineapple salsa.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 285 kcal per serving

Variations

I sometimes swap the panko for crushed cornflakes for extra crunch. If I’m in the mood for spice, I add a pinch of cayenne to the coconut mixture. For a baked version, I arrange the coated shrimp on a greased baking sheet and bake at 425°F (220°C) for 12–15 minutes, flipping halfway through.

storage/reheating

I store leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat and keep them crispy, I use the oven or air fryer at 350°F (175°C) for about 5–7 minutes. I avoid microwaving them, as it makes the coating soggy.

FAQs

How do I keep the coconut coating from falling off?

I make sure to pat the shrimp dry before coating, and I press the coconut-panko mixture firmly onto each shrimp.

Can I use unsweetened coconut instead?

Yes, I can. It will make the shrimp less sweet, but still delicious.

What oil is best for frying?

I prefer a neutral oil with a high smoke point, like canola or vegetable oil.

Can I prepare them ahead of time?

I can coat the shrimp earlier in the day and store them in the fridge until frying. This helps the coating stick even better.

What dip goes best with coconut shrimp?

I love sweet chili sauce, but pineapple salsa, mango chutney, or even a tangy lime aioli all work beautifully.

Conclusion

Crispy coconut shrimp is one of my go-to recipes when I want something quick, flavorful, and just a little indulgent. The combination of sweet coconut, crunchy coating, and tender shrimp makes it a dish I keep coming back to—whether for a weeknight treat or to wow my guests.