When I crave something crispy and fun, Coconut Shrimp is always my go-to. It’s the perfect mix of crunchy, juicy, and just a little sweet — the kind of appetizer that disappears the second it hits the table.
The first time I made it at home, I thought it would be tricky — but it turned out shockingly easy. A quick dip in batter, a roll through coconut flakes, and a few minutes in hot oil (or the air fryer), and boom: restaurant-quality shrimp right in my kitchen. Now, it’s one of those recipes I make for everything from game nights to date nights — right next to my Cheesy Scalloped Potatoes and French Onion Ground Beef.
Coconut Shrimp
Ingredients
Equipment
Method
- Set up three shallow bowls: one with flour, salt, and paprika; one with whisked eggs and milk; and one with a mix of coconut and panko breadcrumbs.
- Pat shrimp dry. Dip each one first in the flour, then the egg wash, and finally in the coconut-panko mix. Press gently to coat evenly.
- Heat about 1 inch of oil in a large skillet over medium heat. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Transfer to paper towels to drain.
- In a small bowl, combine marmalade, mustard, and rice vinegar. Stir until smooth and set aside.
- Arrange shrimp on a platter, serve with dipping sauce, and enjoy while hot and crispy.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Coconut Shrimp
This recipe gives you everything you love about classic fried shrimp — golden crunch, juicy center, and that touch of coconut sweetness — without the fuss. It’s quick, easy, and totally customizable whether you’re pan-frying, air-frying, or baking.
If you’re a fan of crispy comfort foods like my Cheesy Broccoli Rice Casserole or Pistachio Chocolate Bar Cookies, you’ll love this too — same satisfying crunch, just savory instead of sweet.
Ingredients You’ll Need
For the Shrimp:
- 1 pound large shrimp, peeled and deveined (tails on)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 large eggs
- ⅓ cup milk
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- Oil for frying (canola or vegetable)
For the Dipping Sauce:
- ½ cup orange marmalade
- 2 teaspoons Dijon mustard
- 1 teaspoon rice vinegar or lime juice
If you love tropical flavors, you’ll also enjoy my Coconut Chicken Curry Soup — same coconut sweetness, totally different vibe.
How to Make Coconut Shrimp
Step 1: Prep the Coating Stations
Set up three shallow bowls: one with flour, salt, and paprika; one with whisked eggs and milk; and one with a mix of coconut and panko breadcrumbs.
Step 2: Dredge the Shrimp
Pat shrimp dry. Dip each one first in the flour, then the egg wash, and finally in the coconut-panko mix. Press gently to coat evenly.
Step 3: Fry to Crispy Perfection
Heat about 1 inch of oil in a large skillet over medium heat. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Transfer to paper towels to drain.
Step 4: Mix the Sauce
In a small bowl, combine marmalade, mustard, and rice vinegar. Stir until smooth and set aside.
Step 5: Serve and Enjoy
Arrange shrimp on a platter, serve with dipping sauce, and watch them disappear!
If you prefer a lighter version, bake at 425°F for 10–12 minutes or air fry at 375°F for 8 minutes, flipping halfway through.
If you like quick, crispy dinners, you’ll love this one as much as my Crack Chicken & Rice Soup — easy, crowd-pleasing, and full of flavor.
Tips for Perfect Coconut Shrimp
- Use panko breadcrumbs: They give extra crunch.
- Keep tails on: Makes dipping (and eating!) easier.
- Don’t overcrowd the pan: Fry in small batches so shrimp stay crisp.
- Try air-frying: Great flavor, less oil.
The same attention to small details makes recipes like my Creamy Parmesan Pasta Soup come out smooth and perfect every time.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven or air fryer for 4–5 minutes at 375°F to keep them crispy. Avoid microwaving — it softens the coating.
Freezing: Freeze cooked shrimp in a single layer; reheat straight from frozen at 400°F for 10 minutes.
Like my Christmas Bread Recipe, this one reheats beautifully — perfect for prepping ahead.
Flavor Variations
- Spicy Coconut Shrimp: Add cayenne or chili flakes to the flour.
- Coconut Lime Shrimp: Squeeze fresh lime juice over before serving.
- Coconut Curry Shrimp: Mix a bit of curry powder into the flour.
- Sweet Chili Dip: Swap marmalade for sweet chili sauce.
If you love recipes that mix sweet and savory, you’ll enjoy my Raspberry Thumbprint Cookies just as much — same balance of flavor, different category!
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes — just thaw and pat dry before coating.
2. Can I use unsweetened coconut?
You can, but sweetened gives that signature golden color and flavor.
3. Can I bake them instead of frying?
Absolutely! They come out crispy at 425°F for about 12 minutes.
4. What’s the best dipping sauce?
Sweet orange marmalade or sweet chili sauce are both amazing choices.
The Final Bite
This Coconut Shrimp is crispy, golden, and bursting with tropical flavor. It’s everything you love about restaurant-style shrimp, but simple enough to make anytime. Each bite has that perfect mix of crunch, sweetness, and juicy shrimp inside — a total crowd-pleaser.
Serve with rice, salad, or my Autumn Tortellini Soup for a satisfying meal that feels like a little vacation.