Crispy Coconut Shrimp

Last summer, my friend Sarah brought these coconut shrimp to our beach house potluck and I literally stood over the platter eating them straight from the serving bowl while everyone else was inside chatting. Something about that sweet, crunchy coating against juicy shrimp just captured everything I love about beachside eating. Now they're my go-to whenever I need instant crowd-pleasing food that feels special but comes together in under 40 minutes.

I made these for my dad's birthday dinner last month and watched him sneak back to the kitchen three times during the party, claiming he was just checking on something in the refrigerator. Each time I caught him mid-shrimp, coconut crumbs on his chin, looking totally unapologetic. Sometimes the best restaurant-quality appetizers are the ones you make at home where nobody judges you for eating seven pieces before dinner.

Ingredients

• 1 lb large raw shrimp: Keep those tails on for easy dipping and a restaurant-style presentation that makes everything feel fancier
• 1/2 cup all-purpose flour: This creates the essential base layer that helps everything else stick perfectly to each shrimp
• 2 large eggs: Room temperature eggs work best here for that smooth, even coating that wont slide off during frying
• 1 cup panko breadcrumbs: These Japanese-style crumbs create this incredible airy crunch that regular breadcrumbs just cant match
• 1 cup unsweetened shredded coconut: Unsweetened is crucial because sweetened coconut burns before the shrimp cooks through
• Vegetable oil: You want about 2 inches in your pan for perfect shallow frying without deep-frying equipment
• 1/2 cup sweet chili sauce: This bottle of magic becomes your instant dipping sauce with just a tiny tweak
• 1 tbsp lime juice: Fresh lime cuts through the sweetness and wakes up all those coconut flavors

Instructions

Season your shrimp:

Pat those beauties completely dry with paper towels, then sprinkle with salt and pepper on all sides

Set up your coating station:

Arrange three shallow bowls in order: flour first, whisked eggs second, then a mixture of panko and coconut combined together

Coat each shrimp:

Dredge in flour shaking off excess, dip in egg letting drip off, then press firmly into coconut mixture until completely coated

Heat your oil:

Pour 2 inches of vegetable oil into a large skillet and heat to 350°F, or test with a wooden spoon to see bubbles forming around it

Fry to golden perfection:

Cook shrimp in batches for 2-3 minutes per side until deep golden brown and crispy, then transfer to paper towels

Make the dipping sauce:

Whisk sweet chili sauce with lime juice and fresh cilantro if you're using it, then serve alongside your hot shrimp

Pin it

My cousin's wedding reception had these coconut shrimp passed around during cocktail hour, and I remember watching guests actually drift away from conversation toward the servers carrying the platters. There's something universally appealing about that combination of textures and flavors that breaks down social barriers. Food that makes strangers smile at each other over shared delight is always worth mastering in your own kitchen.

The Baking Option

Sometimes frying feels like too much hassle, and I've discovered that baking actually gives you surprisingly good results. Arrange your coated shrimp on a wire rack over a baking sheet at 425°F for 14-16 minutes, flipping halfway through. The texture is slightly different but you still get that gorgeous coconut crunch without all the oil and splattering mess.

Make-Ahead Magic

You can bread all your shrimp up to 4 hours ahead and keep them refrigerated on a parchment-lined baking sheet. When you're ready to serve, just fry them up fresh and hot. This game-changing prep trick means you're not stuck in the kitchen while your guests are already mingling and getting hungry.

Perfect Pairings

A crisp Riesling with its natural sweetness cuts through the coconut richness while citrusy wheat beer provides this fantastic refreshment between bites. I also love serving these alongside a simple green salad with citrus vinaigrette to balance all those fried flavors with something bright and fresh.

• Set up a small bowl of water for guests to rinse sticky fingers
• Keep the dipping sauce in a separate bowl to prevent soggy leftovers
• Double the recipe because these disappear faster than you expect

Pin it

These coconut shrimp have become my secret weapon for any gathering where I want people to feel immediately welcomed and well-fed.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large raw shrimp, peeled and deveined with tails on, provide the perfect size and texture for a crispy crust.

→ How do I achieve a crispy coconut coating?

Coating shrimp in flour, then egg, followed by a blend of panko breadcrumbs and shredded unsweetened coconut ensures a crunchy exterior after frying.

→ Can I bake the shrimp instead of frying?

Yes, baking at 425°F on a wire rack for 14–16 minutes while turning halfway offers a lighter, crispy alternative.

→ What complements the shrimp’s flavor best?

The sweet chili sauce mixed with lime juice and fresh cilantro provides a tangy and slightly spicy contrast to the crispy shrimp.

→ Are there any allergen considerations?

This dish contains shellfish, eggs, wheat, and coconut. Check ingredients if allergies are a concern.