coconut shrimp recipe

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These coconut shrimp recipe, deep-fried to golden brown perfection. super crispy on the outside, A restaurant-style appetizer or main course that’s super easy to make at home.

How to Make Coconut Shrimp:

How to Make Coconut Shrimp:
Making these is easier than you think. we love coconut shrimp!

Set up 3 shallow bowls. In the first, stir together flour, pepper, and salt. In the second, thoroughly beat together 2 eggs with a fork. In the third, combine coconut flakes and bread crumbs.

Dredge shrimp in flour, dip in beaten eggs then roll in coconut mixture, pressing it onto the shrimp to adhere well.

shrimp are all breaded, go into a pot of air fry right.

coconut shrimp recipe

Air Fryer Coconut Shrimp !
Generously spray both sides of the breaded shrimp with cooking spray then cook air fryer shrimp at 400˚F for 8 minutes total, flipping the shrimp halfway through.

OVEN Coconut Shrimp !
To bake in an oven, generously spray both sides of the shrimp with cooking spray and bake at 400˚F for 15 to 20 minutes, flipping shrimp halfway through.

coconut shrimp recipe

These easy coconut shrimp are crisp, golden, and delicious served a sweet and sweet chili sauce.


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coconut shrimp recipe
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coconut shrimp recipe

  • pot
These coconut shrimp, deep-fried to golden brown perfection. super crispy on the outside, A restaurant-style appetizer or main course that's super easy to make at home.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: coconut shrimp recipe
Servings: 4
Calories: 543kcal
Author: Luda huang


  • pot


  • 1 1/2 pounds jumbo shrimp devein and peel but leave tails on
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs beaten
  • 1 1/2 cups finely shredded coconut the sweetened variety
  • 1 cup panko breadcrumbs
  • oil for frying
  • 3/4 cup sweet chili sauce
  • cilantro for garnish


  • Place the flour in a medium-size bowl along with the salt and pepper. Stir to combine.
  • Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
  • Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process.
  • Use canola oil, vegetable oil or coconut oil, and add enough oil in your pot or skillet so that it is about 2-3 inches deep.
  • Get the oil nice and hot before frying. Then, add them in batches of 4 or 5 to prevent the oil from cooling down too much, boiling the shrimp instead of frying them. about cook for 3-4 minutes.
  • then Drain your coconut shrimp on a paper towel-lined plates.
  • Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.


Calories: 543kcal | Carbohydrates: 48g | Protein: 51g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 544mg | Sodium: 2495mg | Potassium: 244mg | Fiber: 1g | Sugar: 24g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 499mg | Iron: 6mg

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