Coconut Shrimp Recipe

If you’re craving a dish that combines crispy, crunchy textures with a tropical burst of flavor, Coconut Shrimp is your new best friend. This golden, lightly fried delight wraps plump shrimp in a crispy coconut coating that’s sweet, savory, and perfectly satisfying. It’s a wonderful appetizer or even a fun main course that brings a little sunshine to any meal. I love how easy it is to whip up Coconut Shrimp, with ingredients you probably already have, turning a simple seafood fix into something impressive and irresistibly tasty.

Ingredients You’ll Need

Simple but essential, these ingredients come together to create a harmonious balance of flavor and texture in your Coconut Shrimp. Each element plays a key role — from the seasoning that spices up the coating to the crispy coconut that gives the shrimp its signature crunch and tropical sweetness.

• 1 pound large shrimp: Peeled and deveined, tails on or off depending on your preference for presentation and ease.
• 1 cup all-purpose flour: Acts as the base for seasoning and helps the coating adhere to the shrimp.
• 1 teaspoon salt: Enhances all the natural flavors in the dish.
• 1/2 teaspoon black pepper: Adds a gentle heat that balances the sweetness of the coconut.
• 1/2 teaspoon garlic powder: Brings a subtle, savory depth to the seasoned flour.
• 1/4 teaspoon paprika: Lends a mild smoky flavor and beautiful color to the coating.
• 2 large eggs: Lightly beaten, they bind the coconut flakes to the shrimp.
• 2 cups sweetened shredded coconut: This is the star ingredient providing the crispy, sweet crust characteristic of Coconut Shrimp.
• Vegetable oil: For frying, chosen for its neutral flavor and high smoke point.
• Optional: Lime wedges: Perfect for adding a tangy brightness at serving.
• For the Sweet Chili Mayo:
• 1/2 cup mayonnaise: Creates a creamy base that mellows the heat.
• 1/4 cup sweet chili sauce: Adds sweetness and a bit of spice that complements the shrimp perfectly.
• 1 tablespoon lime juice: Introduces a fresh, zesty lift to the dipping sauce.
• 1 teaspoon rice vinegar (optional): Adds a subtle tang that balances richness.

How to Make Coconut Shrimp

Step 1: Prepare the Shrimp

Start by patting your shrimp dry with paper towels. This simple but important step ensures that the coconut flakes stick nicely and helps achieve that perfect crispiness when fried. Moisture is the enemy of crunch, so take your time to get those shrimp as dry as possible.

Step 2: Season the Flour

In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. This seasoning mix is your first layer of flavor, so make sure everything is evenly incorporated. The flour forms the base that the egg and coconut will cling to, giving that flavorful, crispy crust a solid foundation.

Step 3: Set Up a Dredging Station

Create three shallow dishes for a smooth and efficient coating process: one with the seasoned flour, one with the beaten eggs, and one with the shredded coconut. Setting it up assembly-style helps keep each step clean and quick—your kitchen will thank you later.

Step 4: Dredge the Shrimp

Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, allowing the egg to fully coat the surface. Finally, press the shrimp gently but firmly into the shredded coconut so it clings to every curve. This triple-layered coating is what makes Coconut Shrimp so satisfyingly crunchy and flavorful.

Step 5: Fry the Shrimp

Heat about an inch of vegetable oil in a deep skillet or fryer to 350°F (175°C). Working in batches, fry the shrimp for 2 to 3 minutes per side until the coating turns a gorgeous golden brown and the shrimp are fully cooked through—opaque and pink. Avoid overcrowding to keep the oil temperature steady and guarantee crispy results.

Step 6: Drain

Once cooked, transfer the shrimp to a wire rack or a plate lined with paper towels to drain any excess oil. This helps keep the coating crisp and prevents sogginess, so your Coconut Shrimp stay delightful right up until serving.

Step 7: Make the Sweet Chili Mayo

While the shrimp cool slightly, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar if using. This sweet and tangy sauce is a classic pairing that perfectly cuts through the richness of the fried shrimp. Adjust the flavors to your liking—add more chili sauce for heat or extra lime for brightness.

Step 8: Serve and Enjoy

Serve your Coconut Shrimp hot with the sweet chili mayo on the side for dipping. For an added pop of freshness and acidity, squeeze over some lime wedges. This simple yet utterly satisfying dish is sure to impress every time.

How to Serve Coconut Shrimp

Garnishes

Adding a few garnishes elevates the presentation and flavor experience of Coconut Shrimp. Try fresh lime wedges for zesty brightness or a sprinkle of chopped fresh cilantro for a herbaceous twist that pairs perfectly with the sweet coconut crust.

Side Dishes

Coconut Shrimp go wonderfully with light, refreshing sides like a crisp mango salsa, jasmine rice, or a simple green salad tossed with citrus dressing. These sides keep the meal balanced without overpowering the star of the plate.

Creative Ways to Present

For parties or special occasions, try serving Coconut Shrimp on cocktail sticks with the sweet chili mayo in individual dipping bowls. Alternatively, pile them atop a bed of shredded lettuce or mixed greens for a deconstructed shrimp salad that’s bursting with texture and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Shrimp can be stored in an airtight container in the refrigerator for up to two days. To keep the coating as crisp as possible, place a paper towel in the container to absorb any excess moisture.

Freezing

If you want to freeze Coconut Shrimp, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to one month. This method helps maintain their crispy texture after reheating.

Reheating

To reheat, place the shrimp on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through and crispy again. Avoid the microwave if you want to keep that lovely crunch intact.

FAQs

Can I make Coconut Shrimp without frying?

Absolutely! For a healthier alternative, you can bake Coconut Shrimp in the oven. Coat the shrimp as usual, place them on a parchment-lined baking sheet, and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious.

What kind of coconut should I use?

Sweetened shredded coconut works best to give that signature sweet and crunchy coating. Unsweetened coconut can be used, but it will give a less sweet, more toasted flavor. Choose according to your preference.

Can I prepare Coconut Shrimp ahead of time?

You can coat the shrimp up to the dredging step and refrigerate them for a few hours before frying. However, frying fresh gives the crispiest results. Avoid coating them too far in advance, or the coconut may get soggy.

What dipping sauce pairs best with Coconut Shrimp?

Sweet chili mayo is a classic and delicious pairing, but you can also try mango salsa, a tangy tartar sauce, or even a spicy aioli. Each offers a different dimension to the sweet and crispy shrimp.

Are the shrimp cooked before frying?

No, the shrimp are raw when you coat and fry them, but they cook quickly during frying since shrimp only need a few minutes to become opaque and tender. Make sure to cook the shrimp fully to ensure safety and optimal texture.

Final Thoughts

Coconut Shrimp is a special dish that’s both fun to prepare and delightful to eat, with its crunchy coconut crust and tender shrimp inside. Whether you’re entertaining guests or treating yourself on a whim, this recipe brings a burst of tropical flavor and comfort to your table. Give it a try—you might just find your new favorite way to enjoy shrimp!

Print