Introduction

This Amazing Coconut Crusted Shrimp recipe delivers a delightful combination of crispy, sweet, and savory flavors in just 30 minutes. Perfect as an appetizer or a main dish, these shrimp are coated in a crunchy coconut and panko crust that’s simply irresistible.

A small pile of golden brown coconut shrimp arranged on a white plate, each shrimp coated in a rough, crispy coconut crust that shines slightly from frying oil; the shrimp have a curved shape with visible tails that are reddish-orange, creating a contrast with the crunchy, light brown coating; the plate sits on a white marbled surface with a blurred kitchen background behind it, giving the image a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups sweetened shredded coconut
1 cup panko breadcrumbs
Vegetable oil, for frying

Instructions

Step 1: Pat the shrimp very dry with paper towels to help the coating stick well.
Step 2: Set up a dredging station with three shallow dishes: in the first, mix the flour with salt and pepper; in the second, place the beaten eggs; in the third, combine the shredded coconut and panko breadcrumbs.
Step 3: Dredge each shrimp first in the seasoned flour, shaking off the excess.
Step 4: Dip the floured shrimp into the egg wash, letting any excess drip off.
Step 5: Press the shrimp firmly into the coconut and panko mixture until fully coated.
Step 6: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Step 7: Fry the shrimp in batches, turning occasionally, until golden brown and cooked through, about 2-3 minutes per side. Avoid overcrowding the pan for even cooking.
Step 8: Remove the shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Tips & Variations

For extra flavor, add a pinch of cayenne pepper or smoked paprika to the flour mixture.
Use unsweetened shredded coconut if you prefer a less sweet coating.
Serve with a tangy dipping sauce like sweet chili or spicy mayo for a delicious contrast.
To bake instead of fry, place coated shrimp on a baking sheet and bake at 400°F (200°C) for 12-15 minutes, turning halfway through.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to help retain crispiness instead of microwaving, which can make them soggy.

How to Serve

A close-up of a pile of coconut shrimp on a white plate, each piece showing a thick layer of golden-brown, crispy coconut coating covering the curved, orange shrimp tails. The coating looks crunchy with uneven shredded coconut bits sticking out, giving a textured, rough surface. The shrimp tails are bright reddish-orange and shiny, contrasting with the crispy coating. The plate sits on a white marbled texture surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to completely thaw and pat them dry before coating to ensure the crust sticks properly.

What oil is best for frying coconut shrimp?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to avoid burning and maintain a clean flavor.

Amazing Coconut Crusted Shrimp in 30 Minutes Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

Crispy and flavorful, these Amazing Coconut Crusted Shrimp are coated in a crunchy blend of sweet shredded coconut and panko breadcrumbs, then fried to golden perfection. Ready in just 30 minutes, this delightful appetizer or main course offers a perfect balance of crunchy texture and juicy shrimp with a hint of tropical sweetness.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Shrimp Preparation

1 pound large shrimp, peeled and deveined

Dredging Station

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten

Coconut Coating

1 1/2 cups sweetened shredded coconut
1 cup panko breadcrumbs

For Frying

Vegetable oil, for frying (about 1 inch deep in skillet)

Instructions

Dry the Shrimp: Pat the shrimp very dry using paper towels to remove any moisture, ensuring the coating sticks well.
Prepare Dredging Station: Set up three shallow dishes: the first with flour mixed with salt and pepper, the second with beaten eggs, and the third with a mix of shredded coconut and panko breadcrumbs.
Coat the Shrimp: Dredge each shrimp in the flour mixture first, shaking off excess. Then dip it into the egg wash, allowing excess to drip off. Finally, press the shrimp firmly into the coconut-panko mixture until fully coated.
Heat Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat to 350°F (175°C), the ideal temperature for frying.
Fry the Shrimp: Fry shrimp in batches to avoid overcrowding. Cook for 2-3 minutes per side, turning occasionally, until golden brown and cooked through.
Drain and Serve: Remove shrimp with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil before serving.

Notes

For extra crispiness, ensure shrimp are thoroughly dry before dredging.
Maintain oil temperature to prevent greasy or undercooked shrimp.
Use sweetened shredded coconut for the best flavor contrast.
Serve with a tangy dipping sauce like sweet chili or mango salsa for added zest.
Can be prepared in advance and reheated in an oven to retain crispiness.

Keywords: Coconut Crusted Shrimp, Fried Shrimp, Coconut Shrimp, Appetizer, Quick Shrimp Recipe, Crispy Shrimp