Golden, crunchy, and packed with tropical flavor, Crispy Coconut Shrimp is a must-try dish! Juicy shrimp is coated in a crispy coconut-panko crust, then baked, fried, or air-fried to perfection. Whether you’re serving it as an appetizer, snack, or main dish, this easy recipe delivers restaurant-quality flavor right at home!
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Why You’ll Love This Crispy Coconut Shrimp
- Crispy & Crunchy – The perfect golden-brown crust with a juicy shrimp center.
- Sweet & Savory – The coconut adds a slight sweetness that pairs beautifully with the shrimp.
- Easy to Make – Simple ingredients and a quick cooking time!
- Versatile Cooking Options – Can be fried, baked, or air-fried.
Ingredients for Crispy Coconut Shrimp
- 1 lb large shrimp, peeled and deveined (tails on)
- ½ cup all-purpose flour – For the first layer of coating.
- ½ teaspoon salt – Enhances the flavors.
- ½ teaspoon black pepper – Adds a mild kick.
- ½ teaspoon paprika – For a hint of smokiness.
- 2 large eggs – Helps the coating stick.
- 1 tablespoon milk – Thins out the egg mixture.
- 1 cup shredded sweetened coconut – Adds crunch and sweetness.
- ¾ cup panko breadcrumbs – Ensures extra crispiness.
- ½ teaspoon garlic powder – For extra flavor.
- ½ teaspoon onion powder – Complements the garlic flavor.
- ½ cup vegetable oil (for frying) – If pan-frying.
For Serving:
- Sweet chili sauce or honey mustard – Perfect for dipping!
- Lime wedges – Adds a fresh citrusy touch.
- Chopped cilantro (optional) – For garnish.
Tools You’ll Need
- 3 shallow bowls – For dredging the shrimp.
- Large skillet or air fryer – Depending on your cooking method.
- Tongs – For easy flipping.
- Paper towels – To drain excess oil (if frying).
How to Make Crispy Coconut Shrimp
Step 1: Set Up the Dredging Station
- In the first bowl, mix flour, salt, black pepper, and paprika.
- In the second bowl, whisk together eggs and milk.
- In the third bowl, combine shredded coconut, panko breadcrumbs, garlic powder, and onion powder.
Step 2: Coat the Shrimp
- Dip each shrimp into the flour mixture, shaking off excess.
- Next, coat it in the egg mixture, letting any excess drip off.
- Finally, press the shrimp into the coconut-panko mixture, ensuring an even coating.
Step 3: Choose Your Cooking Method
Option 1: Frying (Crispiest Method)
- Heat ½ cup vegetable oil in a large skillet over medium heat.
- Fry shrimp in batches for 2-3 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Option 2: Baking (Healthier Option)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil.
- Place shrimp on the sheet and lightly spray the tops with oil.
- Bake for 12-15 minutes, flipping halfway through, until crispy and golden.
Option 3: Air Frying (Crispy & Healthier)
- Preheat the air fryer to 375°F (190°C).
- Arrange shrimp in a single layer in the air fryer basket. Spray lightly with oil.
- Air fry for 8-10 minutes, shaking the basket halfway through.
Step 4: Serve and Enjoy!
- Serve hot with sweet chili sauce, honey mustard, or a squeeze of lime.
- Garnish with chopped cilantro for an extra fresh touch.
Serving Suggestions
- As an Appetizer – Pair with a variety of dipping sauces.
- Over a Salad – Add to a tropical salad with mango and avocado.
- With Rice or Quinoa – Serve alongside coconut rice for a full meal.
- In Tacos – Wrap in a tortilla with slaw and a drizzle of spicy mayo!
Tips for the Best Crispy Coconut Shrimp
- Use Large Shrimp – They cook perfectly and give a meatier bite.
- Press the Coating Firmly – Helps the coconut-panko mix stick better.
- Don’t Overcrowd the Pan – Fry or bake in batches for even crispiness.
- Use Sweetened Coconut – Adds the perfect hint of sweetness to balance the savory flavors.
Storage Instructions
- Refrigerate Leftovers – Store in an airtight container for up to 3 days.
- Reheat for Crispiness – Use an air fryer or oven at 350°F (175°C) for 5 minutes.
- Freeze for Later – Freeze uncooked, breaded shrimp in a single layer. Fry or bake straight from frozen, adding 2-3 extra minutes.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen shrimp?
A: Yes! Just thaw completely, pat dry, and proceed with the recipe.
Q2: Can I use unsweetened coconut?
A: Yes, but sweetened coconut gives the best contrast of flavors.
Q3: What other sauces go well with coconut shrimp?
A: Mango salsa, pineapple sauce, or a sriracha-lime mayo are great options!
Conclusion: The Ultimate Crispy Coconut Shrimp!
This Crispy Coconut Shrimp is crunchy, juicy, and bursting with tropical flavors! Whether you fry, bake, or air-fry, this dish is guaranteed to impress. Serve it as a fun appetizer or a satisfying meal, and get ready to enjoy every crispy, coconutty bite!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your creations.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: Tropical, American
Nutritional Information (per serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 3g
Enjoy this tropical, crispy shrimp delight!
Print
Crispy Coconut Shrimp
- Total Time: 25 minutes
Description
Golden, crunchy, and packed with tropical flavor, Crispy Coconut Shrimp is a must-try dish! Juicy shrimp is coated in a crispy coconut-panko crust, then baked, fried, or air-fried to perfection. Whether you’re serving it as an appetizer, snack, or main dish, this easy recipe delivers restaurant-quality flavor right at home!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on)
- ½ cup all-purpose flour – For the first layer of coating.
- ½ teaspoon salt – Enhances the flavors.
- ½ teaspoon black pepper – Adds a mild kick.
- ½ teaspoon paprika – For a hint of smokiness.
- 2 large eggs – Helps the coating stick.
- 1 tablespoon milk – Thins out the egg mixture.
- 1 cup shredded sweetened coconut – Adds crunch and sweetness.
- ¾ cup panko breadcrumbs – Ensures extra crispiness.
- ½ teaspoon garlic powder – For extra flavor.
- ½ teaspoon onion powder – Complements the garlic flavor.
- ½ cup vegetable oil (for frying) – If pan-frying.
Instructions
Step 1: Set Up the Dredging Station
- In the first bowl, mix flour, salt, black pepper, and paprika.
- In the second bowl, whisk together eggs and milk.
- In the third bowl, combine shredded coconut, panko breadcrumbs, garlic powder, and onion powder.
Step 2: Coat the Shrimp
- Dip each shrimp into the flour mixture, shaking off excess.
- Next, coat it in the egg mixture, letting any excess drip off.
- Finally, press the shrimp into the coconut-panko mixture, ensuring an even coating.
Step 3: Choose Your Cooking Method
Option 1: Frying (Crispiest Method)
- Heat ½ cup vegetable oil in a large skillet over medium heat.
- Fry shrimp in batches for 2-3 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Option 2: Baking (Healthier Option)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil.
- Place shrimp on the sheet and lightly spray the tops with oil.
- Bake for 12-15 minutes, flipping halfway through, until crispy and golden.
Option 3: Air Frying (Crispy & Healthier)
- Preheat the air fryer to 375°F (190°C).
- Arrange shrimp in a single layer in the air fryer basket. Spray lightly with oil.
- Air fry for 8-10 minutes, shaking the basket halfway through.
Step 4: Serve and Enjoy!
- Serve hot with sweet chili sauce, honey mustard, or a squeeze of lime.
- Garnish with chopped cilantro for an extra fresh touch.
Notes
- Use Large Shrimp – They cook perfectly and give a meatier bite.
- Press the Coating Firmly – Helps the coconut-panko mix stick better.
- Don’t Overcrowd the Pan – Fry or bake in batches for even crispiness.
- Use Sweetened Coconut – Adds the perfect hint of sweetness to balance the savory flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Tropical, American
