How to Make Coconut Shrimp: Easy and Crispy Fried Recipe

While food might not bring us the crashing waves and swaying palms, LobsterAnywhere can help transport your taste buds to a tropical destination. These coconut shrimp will have you swapping your shoes for flip-flops and putting on your favorite beach music. It’s always five o’clock somewhere when seafood and coconut join the fiesta. Whether you’re looking for a fun and festive party appetizer or want to shake up your game day grub, coconut shrimp are an instant party pleaser. Crispy on the outside with that sweet snap of succulent shrimp, they’re the ultimate combination of both flavor and texture.

Nicole Stover brings back a festive party favorite with Easy Crispy Fried Coconut Shrimp

Perfectly Crispy Friday Shrimp at Home

Coconut shrimp seem to be one of those dishes ordered out more than made at home. Not only is it easy to make, you are in control of all of the quality of ingredients.

Coconut Shrimp Recipe
Nicole Stover fries up easy coconut shrimp with LobsterAnywhere

The heart of all great coconut shrimp starts with the shrimp itself. Here are Lobster Anywhere we consider ourselves shrimp snobs. When you start with the best shrimp, it doesn’t take much to let it shine. Our shrimp are sustainably sourced, individually quick-frozen (IQF), free of chemicals, and we only source flavor-rich species.

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Best Coconut Shrimp Recipe

How to Make Coconut Shrimp: Easy and Crispy Fried Recipe

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  • Total Time: 30
  • Yield: 4 1x


  • 1 lbs colossal shrimp, peeled and deveined (tail on or off, optional), slow defrosted
  • 2 cups vegetable oil
  • 1 cup unsweetened coconut flakes
  • 1 cup unseasoned panko breadcrumbs
  • 1/2 cup AP flour
  • 1 tsp scotch bonnet or habanero hot sauce, or favorite hot sauce
  • 2 eggs
  • 1 tsp lime zest
  • 1/2 tsp ground ginger
  • 1 tsp fine sea salt
  • 1/4 tsp allspice
  • flaky sea salt for finishing
  • lime wedges and dipping sauce for serving


  1. Prepare Your Shrimp: Make sure your shrimp are defrosted, rinsed, and patted dry. Mix together your salt and spices and lightly season each side of the shrimp.
  2. Prepare your Dredging Station: Add the flour and lime zest to a shallow bowl and mix well. Whisk the eggs and hot sauce together in a shallow bowl and whisk until fully incorporated and a little frothy. Add the coconut and panko to a third shallow bowl and mix to combine.
  3. Get Your Dip On: Working one shrimp at a time, dip your shrimp into the flour. Shake off any excess. Dip the shrimp into the egg wash making sure both sides are coated. Finally dip the shrimp in coconut and panko mixture, pressing it on to make sure it’s fully coated. Transfer shrimp to a waiting baking rack and proceed with the rest of the shrimp. This portion can be done ahead of time and the shrimp can be refrigerated until ready to fry.
  4. Fry Time: Heat a large cast iron skillet or Dutch oven over medium heat with vegetable oil. The oil should be at 325 degrees. Use tongs to gently lower the shrimp, a few at a time, into the hot oil, careful not to crowd them. Allow them to fry approximately 2 minutes on the first side before flipping them. Allow them to cook 1 minute more until golden brown and crispy.
  5. Finishing Touch: Transfer the shrimp to a paper towel lined cooling rack. Season with a sprinkle of flakey sea salt. Serve with your favorite dipping sauce and wedges of lime.
  • Author: Lobster Louie
  • Prep Time: 15
  • Cook Time: 15
  • Category: Appetizer
  • Method: Fry
  • Cuisine: American


  • Calories: 310kcal
  • Sugar: 14 g
  • Sodium: 170 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Carbohydrates: 25g
  • Protein: 20g
  • Cholesterol: 240 mg

Coconut Shrimp Sauce (Slam Dunk)

Coconut shrimp is perfect on its own, but even better given a dip into something a little sweet with just enough of a spicy kick to keep things sassy. You can keep it simple with your favorite sweet chili sauce, get a little fancy with a spiced orange-marmalade sauce, or stay with the aromatic kiss of ginger with this recipe below.

  • 1/4 cup sweet chili sauce
  • 1/4 cup mango or peach preserves
  • 1 tsp freshly grated ginger
  • 1 tsp sambal oelek (or to taste)

Mix everything to combine. Serve with coconut shrimp.

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