If you’re craving something crispy, golden, and packed with tropical flavor, this Crispy & Crunchy Coconut Shrimp recipe is your ticket to dinnertime paradise. These shrimp are coated in a seasoned coconut-panko crust and fried (or baked!) until perfectly golden, delivering an irresistible crunch with every bite. Paired with a sweet chili dipping sauce or a zesty lime aioli, they’re an instant crowd-pleaser.
Whether you’re hosting a casual gathering, making an appetizer for game night, or cooking up a fun weeknight meal, these coconut shrimp are easy to prepare and always a hit.
Why You’ll Love This Coconut Shrimp
- Incredible Texture: Light, crunchy coating with juicy shrimp inside—restaurant-quality results at home.
- Sweet & Savory Flavor: Coconut adds a natural sweetness that pairs perfectly with the savory shrimp.
- Easy to Make: With simple steps and ingredients, this dish is ready in about 30 minutes.
- Bakes or Fries Beautifully: Choose air fryer, oven, or stovetop based on your preference.
- Great as a Starter or Main: Serve as a party appetizer or over rice for a full meal.
Ingredients
For 4 servings:
- 1 pound large shrimp, peeled and deveined (tails on for presentation)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- ¾ cup panko breadcrumbs
- ¾ cup sweetened shredded coconut
- Vegetable oil, for frying (if frying)
- Dipping sauce: sweet chili sauce, pineapple salsa, or homemade lime mayo
Instructions
1. Prep the Coating Stations
Set up three bowls:
- Bowl 1: Mix flour, salt, and pepper.
- Bowl 2: Lightly beat the eggs.
- Bowl 3: Combine panko breadcrumbs and shredded coconut.
2. Dredge the Shrimp
Pat the shrimp dry. Dip each one into the flour, then into the beaten egg, and finally into the coconut-panko mixture. Press lightly to make sure the coating sticks well.
3. Cook the Shrimp
You can fry, bake, or air fry the shrimp:
To Fry:
Heat about 1½ inches of vegetable oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden brown. Remove and drain on paper towels.
To Bake:
Preheat the oven to 425°F (220°C). Place coated shrimp on a wire rack over a baking sheet. Spray lightly with oil. Bake for 12–15 minutes, flipping halfway through.
To Air Fry:
Preheat air fryer to 375°F (190°C). Arrange shrimp in a single layer. Spray with oil and cook for 8–10 minutes, flipping halfway, until crispy and golden.
4. Serve
Serve immediately with your favorite dipping sauce and a wedge of lime. Garnish with fresh herbs or chopped green onion, if desired.
Pro Tips for Perfect Coconut Shrimp
- Use large shrimp: They cook quickly and give the best bite-to-coating ratio.
- Dry the shrimp first: Helps the coating stick better and crisp up nicely.
- Press the coating on: Light pressure ensures an even layer that won’t fall off during cooking.
- Use sweetened coconut: It caramelizes slightly for extra crunch and flavor.
- Serve hot: These are best enjoyed right after cooking when the coating is at its crispiest.
FAQs
Can I use unsweetened coconut?
Yes, but the sweetened version gives a slightly caramelized, golden finish. If using unsweetened, consider adding a pinch of sugar to the breadcrumb mixture.
Can I prep these ahead of time?
You can coat the shrimp and refrigerate for up to 4 hours before cooking. For longer storage, freeze them on a tray, then transfer to a bag for up to 1 month. Cook from frozen, adding a few extra minutes.
What sauces go well with coconut shrimp?
Sweet chili sauce, mango salsa, pineapple-habanero dip, or even a creamy sriracha mayo are great pairings.
Can I make this gluten-free?
Yes! Use gluten-free flour and breadcrumbs. Most sweetened shredded coconut is gluten-free, but check the label to be sure.
Conclusion
These Crispy & Crunchy Coconut Shrimp are a flavor-packed tropical treat that’s surprisingly easy to make at home. With their perfect balance of sweet, salty, and crunchy, they’re sure to become a favorite for appetizers, dinner, or even game-day snacks. Try them once, and you’ll be hooked.
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