Picture this: you’re craving something crispy, tropical, and just a little indulgent, but you don’t want to spend hours in the kitchen. That’s where coconut shrimp comes in—a dish that’s golden, crunchy, and bursting with sweet, nutty flavor. These succulent shrimp are coated in a mix of flaky coconut and crispy breadcrumbs, then fried (or baked, if you’re feeling lighter) to perfection. They’re served with a tangy, slightly spicy dipping sauce that ties it all together. This is my go-to for weeknight dinners when I want something fun and flavorful, or for weekend gatherings when I’m feeding a crowd. I first fell in love with coconut shrimp at a beachside restaurant years ago, and after tweaking my own version at home, it’s become a staple in my kitchen. It’s like a mini vacation on a plate!
Why You’ll Love This Recipe
- Ready in a flash: From start to finish, you can have these shrimp on the table in about 30 minutes—perfect for busy nights or last-minute cravings.
- Big, bold flavors: The sweet coconut pairs beautifully with the savory shrimp, and the dipping sauce adds a zesty kick that makes every bite irresistible.
- Crowd-pleaser: Kids and adults alike go crazy for these. They’re fun, dippable, and just fancy enough to impress guests.
- Dietary flexibility: Naturally gluten-free if you use gluten-free breadcrumbs, and you can bake instead of fry for a lighter option.
- Super versatile: Serve them as an appetizer, toss them in a salad, or make them the star of a tropical-inspired dinner with rice and veggies.
- No fancy tools needed: A few bowls, a skillet (or baking sheet), and you’re good to go. No culinary degree required!
- Customizable: Swap the dipping sauce for something sweeter or spicier, or add a pinch of cayenne to the coating for a little heat.
Ingredients You’ll Need
- Large shrimp (peeled and deveined, tails on for that classic look—buy them pre-prepped to save time!)
- Sweetened shredded coconut (this gives the best flavor and crunch; unsweetened works but won’t be as sweet)
- Panko breadcrumbs (for extra crispiness; regular breadcrumbs are fine in a pinch)
- All-purpose flour (helps the coating stick; use gluten-free if needed)
- Eggs (to bind the coating—don’t skip these!)
- Salt and pepper (just a pinch to season the shrimp)
- Garlic powder (adds a subtle savory note to the coating)
- Vegetable oil (for frying; use a neutral oil like canola if you prefer)
- Mango chutney (for the dipping sauce—store-bought is great, or make your own if you’re feeling fancy)
- Lime juice (brightens up the dipping sauce)
- Sriracha (for a little heat in the sauce; adjust to your spice level)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your shrimp station
Set up three shallow bowls for your breading process—it’s like an assembly line that makes everything easier. In the first bowl, mix ½ cup flour with a pinch of salt and pepper. In the second, whisk 2 eggs with a tablespoon of water until smooth. In the third, combine 1 cup panko breadcrumbs, 1 cup sweetened shredded coconut, and ½ teaspoon garlic powder. Pat your shrimp (about 1 pound) dry with paper towels—this helps the coating stick better.
Pro tip: If your shrimp are frozen, thaw them in the fridge overnight or in a bowl of cold water for 20 minutes. Wet shrimp = soggy coating, so don’t skip the drying step!
Step 2: Coat the shrimp
Working in batches, dredge each shrimp in the flour, shaking off the excess. Next, dip it in the egg mixture, letting any extra drip off. Finally, press it into the coconut-panko mix, making sure it’s fully coated. Lay the coated shrimp on a plate or baking sheet. This step is messy but fun—get the kids involved if you want!
Note: Press the coconut mixture firmly onto the shrimp for maximum crunch. If the coating starts to clump, give it a quick stir.
Step 3: Heat the oil (or prep for baking)
If frying, pour about ½ inch of vegetable oil into a large skillet and heat it over medium-high until it shimmers (around 350°F if you have a thermometer). If baking, preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the shrimp with cooking spray for that golden crisp.
Frying vs. baking: Frying gives the classic restaurant-style crunch, but baking is lighter and still delicious. Your call!
Step 4: Cook the shrimp
For frying, add a few shrimp at a time to the hot oil, being careful not to crowd the pan. Cook for 2–3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain. For baking, place the shrimp on the prepared baking sheet and bake for 12–15 minutes, flipping halfway, until golden and cooked through.
Watch out: Shrimp cook fast! Overcooking makes them rubbery, so keep an eye on them. They’re done when they’re opaque and the coating is crispy.
Step 5: Make the dipping sauce
While the shrimp cook, whisk together ½ cup mango chutney, 1 tablespoon lime juice, and ½ teaspoon sriracha in a small bowl. Taste and adjust with more lime for tang or sriracha for heat. This sauce is the perfect balance of sweet, tangy, and spicy—it’s what makes these shrimp unforgettable.
Variation: If mango chutney isn’t your thing, try mixing apricot jam with a splash of soy sauce and chili flakes for a different vibe.
Step 6: Serve and enjoy
Pile the shrimp on a platter and serve with the dipping sauce on the side. Garnish with a sprinkle of chopped cilantro or a lime wedge if you’re feeling fancy. These are best eaten hot and crispy, so dig in right away!
Serving idea: Pair with a simple green salad or jasmine rice for a full meal, or serve as an appetizer with extra sauce for dipping.
Helpful Tips
- Meal prep like a pro: Bread the shrimp ahead of time and store them in the fridge (uncooked) for up to 8 hours. Fry or bake when ready to eat. Cooked shrimp can be refrigerated for up to 2 days, but they’re best fresh.
- Storing leftovers: Keep cooked shrimp in an airtight container in the fridge for up to 2 days. The coating may soften, but they’ll still taste great.
- Reheating without ruining: Reheat in a 400°F oven for 5–7 minutes or an air fryer at 350°F for 3–4 minutes to revive the crispiness. Avoid the microwave—it makes them soggy.
- Perfect pairings: Serve with coconut rice, a mango salsa, or a crisp cucumber salad for a tropical vibe. A chilled pineapple smoothie or a light lager complements the flavors beautifully.
- Creative twists: Add a pinch of cayenne or smoked paprika to the coconut mixture for a spicy or smoky kick. Swap shrimp for chicken tenders or firm tofu for a different protein. You can also drizzle the cooked shrimp with a little honey for a sweet-savory combo.
- Make it a taco night: Chop the cooked shrimp and stuff them into warm tortillas with shredded cabbage, avocado, and a dollop of the dipping sauce for killer coconut shrimp tacos.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
You can prep the breaded shrimp up to 8 hours in advance and store them in the fridge. Cook just before serving for the best texture. The dipping sauce can be made 2–3 days ahead and refrigerated.
Can I freeze this recipe?
Yes! Freeze uncooked, breaded shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1–2 minutes to the cooking time. The dipping sauce doesn’t freeze well, so make it fresh.
What if I don’t have mango chutney?
No worries! Substitute with apricot jam, peach preserves, or even sweet chili sauce mixed with a splash of lime juice. Each gives a slightly different but delicious flavor.
Is this recipe good for meal prep?
It’s better for same-day eating due to the crispy coating, but you can prep the components (bread the shrimp, make the sauce) in advance to save time. Store cooked shrimp in the fridge for up to 2 days and reheat in the oven for best results.
How do I make it vegetarian?
Swap the shrimp for thick slices of firm tofu or large oyster mushrooms. Press the tofu to remove excess water, then follow the same breading and cooking steps. The coconut coating works just as well!
I make these coconut shrimp at least once a month—sometimes more when I’m craving that tropical vibe or hosting friends. They’re always a hit, whether I’m serving them as a fun appetizer or piling them over rice for a full-on dinner. My favorite way to enjoy them is with a big squeeze of lime and an extra-spicy dipping sauce for that perfect sweet-heat balance. Give this recipe a try and let me know how it turns out—it’s one of my go-tos for quick, feel-good meals! Drop a comment below or share your twists; I’d love to hear how you make it your own.
Coconut Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined, tails intact
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1 large egg
- ½ cup beer or substitute with mineral water or soda water
- 1 cup sweetened shredded coconut
- 1 cup Panko breadcrumbs
- Salt to taste
- Vegetable oil for frying
Instructions
- Prepare the shrimp: Peel and devein the shrimp, leaving the tails intact.Make the batter: In a bowl, combine the flour, baking powder, garlic powder, egg, and beer. Mix until smooth.Prepare the coating: In a separate bowl, mix the shredded coconut and Panko breadcrumbs.Coat the shrimp: Dip each shrimp into the batter, ensuring it's fully coated, then roll it in the coconut-breadcrumb mixture, pressing gently to adhere.Heat the oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).Fry the shrimp: Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until golden brown and crispy.Drain and serve: Remove the shrimp from the oil and drain on paper towels. Serve immediately with a sweet chili dipping sauce
- Prepare the shrimp: Peel and devein the shrimp, leaving the tails intact.
- Make the batter: In a bowl, combine the flour, baking powder, garlic powder, egg, and beer. Mix until smooth.
- Prepare the coating: In a separate bowl, mix the shredded coconut and Panko breadcrumbs.
- Coat the shrimp: Dip each shrimp into the batter, ensuring it’s fully coated, then roll it in the coconut-breadcrumb mixture, pressing gently to adhere.
- Heat the oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- Fry the shrimp: Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until golden brown and crispy.
- Drain and serve: Remove the shrimp from the oil and drain on paper towels. Serve immediately with a sweet chili dipping sauce
Notes
- For a lighter version, consider baking the shrimp at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.
- Ensure the oil temperature remains consistent to achieve an even crispiness.
