Coconut Shrimp Recipe

5 from 1 vote

This easy coconut shrimp recipe makes golden, crispy breaded shrimp ready to dip in creamy homemade sweet chili sauce.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Dinner

Cuisine: American

Keyword: coconut shrimp recipe

Servings: servings

Prepare a breading station. Add the flour, salt, and pepper to a shallow dish. Add the eggs to a bowl, along with a pinch of salt and pepper, and beat well. Combine the panko breadcrumbs and the coconut in a third bowl.
Coat the shrimp. Dip the shrimp into the flour, then the eggs, and finally coat with the panko-coconut mixture. Place the shrimp onto a wire rack.
Cook the shrimp. Heat 2 inches of oil in your skillet or pot. Add 5-6 shrimp at a time, and do not crowd them in the skillet. Cook the shrimp about 2 minutes per side, or until golden brown.
Drain. Remove the shrimp with a slotted spoon and place them on a paper-towel-lined plate. Repeat with the remaining shrimp.
Make the sauce. Meanwhile, combine the sauce ingredients in a bowl and stir until well combined.
Enjoy! Serve the coconut shrimp with the sauce on the side.

This recipe is the easiest to make with jumbo shrimp.
For this recipe, you can use fresh or frozen shrimp. If you use frozen shrimp, make sure to thaw them before use.
Fry the shrimp in coconut oil for extra coconut flavor.
You can use shrimp with the tail or without the tail. It's simply a matter of personal preference.