Coconut shrimp is a quick easy appetizer made with crispy Panko breadcrumbs and sweetened shredded coconut over pan-fried shrimp, ready in 30 minutes. And the crunchy golden coating makes it a crowd-favorite for summer parties, game day or weeknight dinners, since it pairs with sweet chili sauce.
The three-step coating process is what keeps every piece crispy, because the flour helps the egg stick and the egg holds the coconut in place. And pressing the coconut mixture firmly onto each shrimp before frying matters just as much, since a loose coating falls off in the pan.
This version uses sweetened shredded coconut instead of unsweetened, which caramelizes during frying and gives the coating a deeper golden crunch. And the two-ingredient orange chili dipping sauce adds a sweet, spicy contrast that most coconut shrimp recipes leave out.
Coconut Shrimp
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes460
kcalLarge shrimp dipped in seasoned flour, beaten eggs and a Panko coconut breadcrumb mix, then pan-fried until golden. And served with a Thai chili orange dipping sauce for a fast, satisfying meal that feeds four.
Ingredients
- For the Coating:
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 large eggs, beaten
¾ cup Panko breadcrumbs
1 cup sweetened shredded coconut
- For the Shrimp:
1 pound raw large shrimp, peeled and deveined with tails attached
3 to 4 tablespoons coconut oil, vegetable oil or avocado oil
- For the Dipping Sauce:
3 tablespoons Thai chili sauce
6 tablespoons orange, peach or apricot jam or preserves
- Optional Garnish:
Chopped scallions, cilantro and lime wedges
Directions
- Set up the breading station:Combine flour, salt and pepper in one medium bowl, beat the eggs in a second bowl, and combine Panko and coconut in a third bowl.
- Coat the shrimp:Dip each shrimp in the flour mixture, then the eggs, and finally the coconut mixture, pressing gently so the coating sticks on all sides.
- Heat the oil:Add enough oil to cover the bottom of a large skillet and heat over medium heat until the oil shimmers.
- Fry in batches:Fry about 7 to 8 shrimp at a time for 2 minutes per side or until golden brown, then transfer to a paper towel-lined plate and repeat with the remaining shrimp.
- Make the dipping sauce:Mix Thai chili sauce and preserves together in a small bowl.
- Serve: Arrange the coconut shrimp on a platter with the dipping sauce, and garnish with chopped scallions, cilantro and lime wedges if desired.
FAQs
What oil temperature works best for frying coconut shrimp?
Medium heat on the stovetop is the safest choice, since coconut burns faster than plain breadcrumbs at higher temperatures. And waiting until the oil shimmers before adding the shrimp helps the coating crisp without soaking up extra grease. So keep the heat steady and avoid turning it up to speed things along.
How do you know when coconut shrimp is fully cooked?
The coating should be golden brown on both sides after about two minutes per side, which is enough time for the shrimp to cook through. And the shrimp inside will turn from translucent gray to solid white and pink when done. But if the coating browns too fast, lower the heat so the inside has time to finish.
Can you bake coconut shrimp instead of frying?
Baking at 400 degrees Fahrenheit for about 18 minutes works, though the coating will not get as crispy as pan-frying. And flipping the shrimp halfway through helps both sides brown more evenly on the baking sheet. So if you want the crunchiest results, frying in a skillet is still the better option.
What sides go well with coconut shrimp?
A light salad with mango or avocado works well because the fresh flavors balance the rich, fried coating on the shrimp. And coconut rice or steamed jasmine rice turns the appetizer into a full dinner without much extra effort. So you can easily serve it as a snack on its own or build a complete meal around it.
How many shrimp should you fry at one time?
Frying about seven to eight shrimp per batch gives each piece enough room to cook evenly without steaming in a crowded pan. And leaving space between the shrimp lets the oil stay hot, which is what keeps the coating from turning soggy. So resist the urge to fill the skillet and work through the batches one at a time.
