Crispy Coconut Shrimp

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Crispy Coconut Shrimp are the tenderest, plumpest shrimp with a crispy, luscious exterior. This delicious combination is irresistible, making these shrimp a favorite quick meal or appetizer. Choose your preferred cooking method including frying, air fryer and baking instructions.

Calling all shrimp lovers! We are absolutely obsessed with this recipe. So much so that we didn’t want to actually bring it to a family gathering because we knew we were going to have to share it with so many people! No, this recipe is best kept under wraps to make sure your bellies are completely filled with all the coconut shrimp. Still, it’s a great weeknight meal. There’s so little prep time, and they fry so quickly that they work even on our busy nights.

Frozen Shrimp:

You can always use frozen shrimp and thaw them before coating them. All you have to do is put the shrimp in a bowl and place them under cold water to thaw.

Can I use unsweetened coconut flakes on the crispy coconut shrimp?

You absolutely can! We prefer sweetened coconut flakes because they are crunchier, but you can always substitute them for unsweetened.

Pro tip:

Before pounding, remove the shell and legs, then butterfly the shrimp by inserting a knife through most of it, starting at the top, working down to the tail and spreading out. Make sure not to cut off completely. Once spread out, pound the shrimp flat. This will provide more surface area and allow for more even cooking.

Air Fryer Instructions:

To make coconut shrimp in the air fryer, preheat the air fryer to 400 degrees Fahrenheit. Place shrimp on a tray, spray with cooking oil, and cook chicken for 2-3 minutes per side (4-6 minutes total), until shrimp are fully cooked and crispy and golden on the outside. You need to work in batches so you don’t overcrowd the air fryer. Batch size depends entirely on the size of the air fryer.

Oven Instructions:

To make this recipe in the oven, preheat oven to 425°F. Line a baking sheet with parchment paper or a silicon baking sheet, then place the coated shrimp on the lined baking sheet. Spray the shrimp with cooking oil and bake for 18-20 minutes, turning halfway through, until fully cooked.

Top view of coconut shrimp.

Storage and Reheating Instructions:

This recipe really needs to be eaten fresh. Reheating shellfish is not something we used to feel good about. If you’re willing to take the gamble, be sure to store cooked shrimp in an airtight container in the refrigerator for 24 hours after frying. Reheat in oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious shrimp recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A close up of crispy coconut shrimp.

Crispy Coconut Shrimp are the tenderest, plumpest shrimp with a crispy, luscious exterior. This delicious combination is irresistible, making these shrimp a favorite quick meal or appetizer. Choose your preferred cooking method including frying, air fryer and baking instructions.

Preparation time 20 minute

cooking time 20 minute

total time 40 minute

raw material

  • 1/2 cup all purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon chili
  • 2 big egg
  • 1 cup panko
  • 1 cup sweetened coconut flakes
  • 1 pound Big Raw Shrimp with tail
  • vegetable oil for frying

Sweet Chili Dip

  • 1 cup Orange juice
  • 1/4 cup brown sugar
  • 2 tablespoon Asian Chili Garlic Sauce
  • 1 tablespoon corn starch

instruct

  • In a medium bowl, combine flour, salt, pepper, garlic powder, ginger, and paprika. Stir to combine.

  • In a separate small bowl, beat eggs.

  • In another separate small bowl, add panko and coconut flakes.

  • Dip each shrimp first in the flour mixture, then in the beaten egg, then in the panko and coconut mixture. Press the panko coating into the shrimp. Once the shrimp are coated, set aside.

  • In a large skillet, add about 1 inch of oil for frying. Heat oil over medium heat until about 350°F.

  • Working in batches to not crowd the pan, fry the coated shrimp in the heated oil for 2 1/2 minutes per side. If using extra large shrimp, increase time to 3 minutes per side.

  • When cooked, remove and place on a paper towel-lined plate to finish the rest.

  • Serve with dipping sauce and enjoy!

dipping sauce

  • In a saucepan over medium heat, add the orange juice, brown sugar, hot sauce, and cornstarch. Stir constantly and bring to a boil. Simmer until the sauce thickens.

Calories: 430kcal | carbohydrate: 59G | protein: twenty threeG | fat: 11G | Saturated fat: 7G | Polyunsaturated fats: 1G | Monounsaturated fats: 1G | Trans fat: 1G | cholesterol: 236mg | sodium: 1852mg | Potassium: 442mg | fiber: 4G | sugar: 29G | Vitamin A: 518unit | Vitamin C: 31mg | calcium: 129mg | iron: 3mg

Crispy Coconut Shrimp