There’s nothing like food to instantly transport us to somewhere else, and 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.
Tender jumbo shrimps enrobed in a crispy, lightly sweet coconut breading are a true tiki bar classic like lobster rangoon. You will find them on menus across the world, especially in tropical locations. But did you know how easy a recipe for coconut shrimp could be?
Skip going out, waiting in line, making reservations, or looking up the best shrimp near me. With just a few easy steps you can have a restaurant worthy dish at home with minimal prep and ingredients. Learning how to cook coconut shrimp is both easy and rewarding. Bring the classic coconut fried shrimp to your next party and it’s guaranteed to be a hit!
What is Coconut Fried Shrimp?
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Coconut shrimp in its most popular form is a favorite deep fried shrimp recipe beloved by many. You will find in on menus of seafood restaurants, tiki bars, and restaurants across tropical locals like Hawaii, Florida, and the Caribbean. It’s an appetizer that is so popular you’ll even find it in the frozen food section of your local grocery stores.
The best part of making your own coconut shrimp recipe at home is you are in control of the ingredients, from the quality of the shrimp to even how you achieve that perfectly crispy, golden crust. When you start with the best all-natural, preservative free, sustainably sourced shrimp, it doesn’t take much to allow it to shine.
What are the Types of Coconut Shrimp?
- Deep Fried Coconut Shrimp: This is the most common version of shrimp and coconut recipes that most people are familiar with. Shrimp is peeled and often butterflied before being dredged in flour, dipped in an egg wash, and coated in a mixture of coconut, or coconut and breadcrumbs. Some fried coconut shrimp recipes call for sweetened coconut flakes while others use unsweetened. The coated shrimp are then deep fried or pan fried in hot oil.
- Baked Coconut Shrimp: Instead of frying shrimp, you can achieve a similar crispy, golden crust by baking the breaded shrimp. Baked coconut shrimp is a healthier option for those looking to avoid saturated fats.
- Air Fried Coconut Shrimp: If you’ve ever made popcorn shrimp in air fryer, you know not only how easy it is to achieve that crispy crust, but also how it’s a healthier cooking option. This is also a great choice for cooking frozen coconut shrimp.
- Skewered Coconut Shrimp: Not all coconut shrimp is battered and crispy. Another version of coconut shrimp involves marinating it in a coconut milk based marinade and then skewering it and grilling it.
- Creamy Sauteed Coconut Shrimp: Coconut shrimp with coconut milk is a dish that is often sauteed or stir fried. It’s a traditional Thai dish that is often curry based and served over rice. The coconut shrimp sauce is deeply aromatic with layers of ginger, garlic, spices, and herbs.
- Chinese Coconut Shrimp: This is a buffet favorite that involves cooking tempura shrimp in a light and airy batter before tossing it in a sweet creamy coconut sauce. It is usually served over sticky rice or jasmine rice.
Ingredients
- Colossal or super colossal shrimp: Larger shrimp are ideal for breaded shrimp recipe. Not only are they impressive, but they will remain tender without being overcooked. Smaller shrimp are more likely to overcooking in the frying process.
- Oil for frying: Use your favorite neutral oil with a high smoke point such as vegetable oil.
- Unsweetened Coconut: This coconut shrimp recipe uses unsweetened coconut. Not only will it allow the natural sweetness of the coconut to shine, but the sweetened coconut also easily burns and becomes acrid.
- Flour: A light dusting of flour helps the coconut mixture to adhere better to the shrimp.
- Panko Breadcrumbs: These large, flaky Japanese style breadcrumbs cook up crunchy yet light and airy. The give additional texture to the coconut coating.
- Seasoning: Besides sea salt, you will need allspice and ground ginger for a slightly tropical note.
- Eggs: An egg wash helps the coating adhere to the shrimp.
- Hot sauce: This is optional, but a splash of hot sauce in the egg wash gives just a mild hint of heat.
How to Make Coconut Shrimp?
- 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.
- 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.
- Homemade Shrimp Batter: 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.
- 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.
- 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.
What to Eat with Coconut Shrimp?
- Sweet chili sauce, duck sauce, and pina colada sauce are the most common sauces that are served alongside coconut fried shrimp.
- Apricot preserves, pineapple preserves, and orange marmalade are other popular options. Simply add your favorite to a small saucepan over medium low heat and stir until melted and dippable.
- For a quick and easy tropical sauce, make a sweet chili-mango dipping sauce. Add all of the ingredients listed into a small saucepan and cook over medium low heat until melted and combined.
- 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)
- Coconut shrimp is usually served as an appetizer, but can also be used as part of a main course. Top off a salad with this tropical, crunchy protein. Add the coconut fried shrimp to a wrap, or even a sandwich and top it off with coleslaw.
- You can also make this a part of a tropical meal by including black beans and rice.
- For a healthier option serve the coconut shrimp with your favorite grilled or steamed vegetables such as green beans, asparagus, or broccolini.
- Creamy coconut shrimp and coconut shrimp skewers are often paired with jasmine rice, sticky rice, or cauliflower rice for those looking for a lower carbohydrate option.
- Make this part of a seafood feast! Serve these coconut shrimp up with seared scallops, grilled lobster tails, or as a starter to a whole lobster feast.
Storage and Reheating
- Fried coconut shrimp will last up to three days in an airtight container in the refrigerator. You can line the container with paper towel to help keep the shrimp from becoming soggy.
- To reheat the coconut shrimp you can use your air fryer, or reheat them in a skillet with a very small amount of neutral oil. You just want to reheat the shrimp and slightly crisp up the coating. Be careful of overcooking the shrimp and making them tough.
- Creamy coconut shrimp can be stored in the refrigerator for up to four days. Make sure to keep it in an airtight container.
- To reheat it add it to a skillet over medium low heat and stir until the creamy sauce is warmed through.
Variations and Customizations
- This recipe can be made completely gluten free. Substitute the flour for 1:1 gluten free flour, and the panko breadcrumbs for your favorite gluten free variety.
- Love spice? Add a pinch of cayenne pepper to the breading mixture.
- Instead of lime zest add lemon zest or orange zest to the flour for a slightly different flavor profile.
- For a sweeter bite, replace the unsweetened coconut with sweetened coconut. Be mindful of the shrimp when frying as the sugar easily burns.
Tips for Success
- You can bread your coconut shrimp up to 24 hours in advance. Keep them refrigerated on a wire rack fit into a baking sheet. The cold air will slightly dry out the breading and actually give you a crispier crust.
- Make sure your shrimp is dry prior to breading. This will allow the coating to adhere better.
- Moniter your oil temperature. If it isn’t quite hot enough the shrimp will become soggy. If it is too hot the coating will burn while the shrimp itself won’t fully cook.
- Make sure your shrimp is fully defrosted prior to breading. Not only will frozen shrimp cook unevenly but they can also cause the hot oil to splatter.
- Always start with the highest quality shrimp. When you source your shrimp from LobsterAnywhere, you are purchasing shrimp that is preservative and chemical free, sustainably sourced, and individually quick frozen.
For more shrimp and seafood recipes, make sure to check out our blog.
Frequently Asked Questions
Is coconut shrimp healthy?
Shrimp is a source of lean protein that’s high in vitamins and minerals while being low in fat. However fried coconut shrimp can be high in fat and carbohydrates. Coconut shrimp can be enjoyed in moderation as part of a balanced diet.
Do coconut shrimp need to be soaked prior to cooking?
No. Coconut shrimp are usually made up of a three part breading…seasoned flour, an egg wash, and finally the coconut coating. There is no need to soak.
Can I bread frozen shrimp?
For the best results always make sure your shrimp is properly defrosted prior to cooking.
Can I freeze the breaded coconut shrimp?
Yes, you can freeze the raw shrimp once breaded. Place them on a baking sheet in an even layer and place the baking sheet in the freezer so they flash freeze. Once frozen place them in freezer safe bags with parchment paper in between the layers. Allow them to defrost on a baking sheet in a single layer in the refrigerator. The frozen shrimp will last for up to three months.
Can I bake the coconut shrimp instead of frying it?
Yes. Preheat an oven to 400 degrees and line a baking sheet with parchment paper. Follow the directions for breading the shrimp and then place them on the baking sheet. Allow them to bake for 10-12 minutes until golden and crispy on the outside.
Do the tails need to be removed for coconut shrimp?
No. You can leave the tails on the shrimp if desired.
What type of coconut is best for fried coconut shrimp?
Unsweetened coconut is recommended for coconut shrimp. This will allow you to control the flavor profile and is also less likely to burn.
How do I fry shrimp?
There are different variations of fried shrimp from a light and airy tempura batter, to a thicker beer batter, shrimp with panko breadcrumbs, or this tropical breaded shrimp recipe. The best batter for fried shrimp depends on your preferred flavor profile.
Can you freeze cooked shrimp?
Yes, you can freeze cooked shrimp, but it’s not recommended that your freeze cooked fried shrimp as the texture once defrosted will be slightly soggy. It is best to enjoy fried shrimp within three days of cooking.
How to Make Coconut Shrimp: Easy and Crispy Fried Recipe
- Total Time: 30
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Fry
- Cuisine: American
Nutrition
- Calories: 310kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 25g
- Protein: 20g
- Cholesterol: 240 mg
