Learn how to make this crispy, delicious, and easy coconut shrimp recipe at home. Perfect for appetizers or main courses. Get the recipe now!
Coconut shrimp is a delicious dish that combines the sweetness of coconut with the succulence of shrimp. Whether you’re planning a tropical-themed party or simply craving a taste of the islands, making coconut shrimp at home from scratch is easier than you might think.
In this post, I’ll guide you through a step-by-step process to create crispy and delicious homemade coconut shrimp that is sure to impress your family and friends.
Wait until you see how easy it is to make!
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What is Coconut Shrimp?
Coconut shrimp offers a mouthwatering combination of the succulent shrimp’s taste and texture with the tropical sweetness and crunch of coconut. It is a popular dish in many coastal and tropical regions, bringing a taste of the beach to your plate.
Whether enjoyed as an appetizer, main course, or part of a seafood feast, coconut shrimp is loved for its flavorsome appeal and ability to transport you to a tropical paradise with every bite.
This coconut shrimp recipe is one of my family’s favorite dishes that we enjoy all summer long. We make it as a main course, but I also LOVE to incorporate them in other summer recipes, like this super simple coconut shrimp taco recipe.
Step-by-Step Guide to Making Easy Coconut Shrimp
Making crispy and delicious coconut shrimp at home is easier than you might think! With this step-by-step guide, you’ll master the perfect blend of sweet coconut and savory shrimp. Whether you’re preparing an appetizer or a main course, this recipe ensures a flavorful and impressive dish.
Essential Ingredients for Perfect Coconut Shrimp
While this recipe for coconut shrimp is easy to make, you’ll need a few items on hand to whip it up. Here’s what you need.
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon paprika
- 1.5 cups shredded coconut (unsweetened)
- 1.5 cups panko breadcrumbs
- 3 large eggs
- Vegetable oil, for frying
- Dipping sauce or fruity salsa like mango or pineapple
Step-by-Step Cooking Directions
Coconut shrimp is traditionally deep-fried for its characteristic crunchiness, resulting in a crisp texture that enhances the flavors of the coconut and shrimp. While deep fryers aren’t common in most kitchens, using a stovetop or air fryer works almost as well.
The finished shrimp pairs perfectly with dipping sauces like sweet chili sauce, pineapple salsa, or tangy citrus-infused mayonnaise.
Though baking is an option, frying on the stovetop or using an air fryer yields a crisper, more flavorful result. Here’s how to make this mouthwatering recipe for coconut shrimp.
Step 1: Prepare the Shrimp
Start by patting the shrimp dry with paper towels to remove any excess moisture, which helps the coating stick better. Typically, the shrimp are peeled and deveined, leaving the tail on. In a shallow bowl, combine flour, salt, black pepper, paprika, and cayenne pepper. Mix well to create a seasoned flour mixture.
I usually like to place my shrimp in a pot with ice and lemons before starting this process to help freshen up the flavor and reduce that fishy odor.
Step 2: Coat the Shrimp
Dip each shrimp into the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour before moving on to the next step.
Step 3: Create the Coconut Coating
In another bowl, beat the eggs until well combined.
In a separate bowl or plate, mix the shredded coconut with panko breadcrumbs. Taking one flour-coated shrimp at a time, dip it into the beaten eggs, allowing any excess to drip off, and then roll it in the shredded coconut, ensuring it’s evenly coated.
Set aside on a baking sheet lined with parchment paper. Repeat this process until all of the shrimp are coated.
This coating adheres to the shrimp and creates a crispy, golden-brown exterior when cooked.
Step 4: Fry the Coconut Shrimp
In a large skillet or deep fryer, heat vegetable oil to around 350°F (175°C). The oil should be deep enough to fully submerge the shrimp.
Carefully place a few coated shrimp into the hot oil, making sure not to overcrowd the pan. Fry them for 2-3 minutes per side, or until they turn golden brown and crispy.
Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil. Do not stack them to maintain crispness.
Repeat the frying process until all the shrimp are cooked.
Step 5: Serve and Enjoy
Arrange the freshly fried coconut shrimp on a serving platter and garnish with chopped fresh herbs, such as cilantro or parsley, for an added touch of freshness.
Serve them alongside your favorite dipping sauce, like sweet chili sauce or pineapple salsa.
The contrasting flavors of the crunchy coconut and succulent shrimp will create a taste sensation that’s hard to resist!
Oven and Air Fryer Methods for Cooking Coconut Shrimp
Coconut shrimp is traditionally deep-fried to achieve its signature crispy texture. I don’t recommend baking them because they will not achieve the crispness it needs for the flavor.
If you prefer healthier cooking methods or don’t have a deep fryer on hand, you can still make delicious coconut shrimp on the stovetop or using an air fryer.
While these alternatives may not yield the exact same level of crispiness as deep frying, they can still result in a satisfying and flavorful dish.
How to Bake Coconut Shrimp in the Oven
To make coconut shrimp on the stovetop, you’ll need a large skillet or frying pan and some oil with a high smoke point, such as vegetable or canola oil. Follow these steps:
- Coat the shrimp: Coat the shrimp in the seasoned flour mixture and then dip them in beaten eggs. Finally, roll them in the shredded coconut mixture, ensuring an even coating.
- Heat the oil: Add enough oil to the skillet to create a thin layer at the bottom. Heat the oil over medium-high heat until it reaches around 350°F (175°C).
- Fry the shrimp: Carefully place a few coated shrimp into the hot oil, making sure not to overcrowd the pan. Cook them for approximately 2-3 minutes per side until they turn golden brown. Flip them using tongs or a spatula to ensure even cooking. Remove the cooked shrimp from the skillet and drain them on a paper towel-lined plate. Do not stack them.
- Repeat the process: Continue frying the remaining shrimp in batches until they are all cooked. Remember to monitor the oil temperature and adjust the heat as needed between batches.
- Serve immediately: Once the coconut shrimp are cooked to a golden brown color and have a crispy exterior, transfer them to a plate and serve them immediately. Pair them with your favorite dipping sauce for a delightful experience.
How to Cook Coconut Shrimp in the Air Fryer
An air fryer is a popular appliance for achieving a crispy texture while using significantly less oil than traditional deep frying. Here’s how you can make coconut shrimp using an air fryer:
- Preheat the air fryer: Preheat your air fryer to around 375°F (190°C) for a few minutes. This helps to ensure even cooking and crispiness.
- Coat the shrimp: Follow the same coating process mentioned above, including the seasoned flour mixture, beaten eggs, and shredded coconut.
- Air fry the shrimp: Place the coated shrimp in a single layer in the air fryer basket, ensuring they are not touching or overlapping. Cook them for approximately 8-10 minutes, flipping them halfway through the cooking time. The exact cooking time may vary depending on your specific air fryer model, so it’s best to keep an eye on them to prevent overcooking.
- Serve immediately: When the coconut shrimp are golden brown in color with a crispy exterior, transfer them to a plate and serve immediately. Pair with your favorite dipping sauce.
While these alternative methods may not achieve the level of crispiness that deep frying provides, they still yield an amazingly flavorful and satisfying coconut shrimp dish.
Choose the method that best suits your preferences and equipment availability, and enjoy your homemade coconut shrimp!
Serving Suggestions for Crispy Coconut Shrimp
When it comes to serving coconut shrimp, the possibilities are endless! This dish pairs wonderfully with a variety of dipping sauces, such as sweet chili sauce, pineapple salsa, or a tangy citrus-infused mayonnaise, adding extra layers of flavor.
For a complete meal, consider serving the shrimp over a bed of fresh greens, alongside tropical fruit salads, or with a side of coconut rice. I love serving coconut shrimp is a fantastic appetizer to serve at a cocktail party, as it brings a taste of the tropics and offers a delightful combination of flavors and textures.
Here are some ideas on how to serve coconut shrimp at your next cocktail party.
- Skewers: Thread the cooked coconut shrimp onto skewers or toothpicks to create convenient and easy-to-eat appetizers. This presentation not only looks elegant but also allows guests to grab shrimp and dip it into their preferred sauce without the need for utensils.
- Mini Bites: For a bite-sized option, you can make smaller coconut shrimp by using smaller shrimp or cutting larger ones into bite-sized pieces. Serve them on small plates or platters for guests to pick up and enjoy.
- Coconut Shrimp Sliders: Elevate your coconut shrimp by turning them into sliders. Toast small slider buns and assemble them with one shrimp, a drizzle of sauce, and perhaps some fresh lettuce or slaw for added crunch. Serve these adorable and flavorful sliders on a platter, allowing guests to help themselves.
- Coconut Shrimp Tacos: Offer a tropical twist to traditional tacos by filling them with coconut shrimp. Provide warmed tortillas, shredded lettuce, diced tomatoes, sliced avocado, and any other desired taco toppings. Allow guests to assemble their own tacos, adding coconut shrimp as the star ingredient. And I’ve got a super easy recipe for it here.
- Dipping Sauces: Alongside your coconut shrimp, offer a variety of dipping sauces to enhance the flavors and provide guests with different options.
- Garnishes and Presentation: Add a touch of visual appeal to your coconut shrimp by garnishing them with fresh herbs like cilantro or parsley. Arrange the shrimp on a large platter, garnish them attractively, and surround them with colorful fruits or tropical leaves to create a visually stunning presentation.
- Pairing: Consider serving coconut shrimp alongside refreshing tropical cocktails or mocktails like Pina Coladas, Mai Tais, Malibu Sunset, or Mojitos.
Remember to provide napkins or small plates alongside your coconut shrimp to ensure easy handling and minimal mess.
Storage Tips for Homemade Coconut Shrimp
The shelf life of coconut shrimp depends on how it is stored and whether it has been cooked or uncooked. Here are some guidelines for the storage and shelf life of coconut shrimp:
- Cooked Coconut Shrimp: If you have leftover cooked coconut shrimp leftover, it can be refrigerated in an airtight container for up to 2 days. Allow the shrimp to cool completely before storing them in the refrigerator. However, keep in mind that the longer the cooked shrimp is stored, the more the texture and crispiness may diminish.
- Uncooked Coconut Shrimp: If you have uncooked coconut shrimp that you plan to cook later, it is best to store them in the freezer rather than the refrigerator.
- Reheating: To reheat cooked coconut shrimp, preheat your oven to around 350°F (175°C). Place the shrimp on a baking sheet and warm them in the oven for 5-10 minutes or until heated through. This will help restore some of the crispness. Avoid microwaving the shrimp, as it may make them soggy. If you have an air fryer, reheat them at 360 degrees for 5-10 minutes.
It’s important to note that the quality and taste of coconut shrimp can decline over time, especially in terms of texture. Therefore, it’s generally recommended to consume coconut shrimp as soon as possible for the best taste and experience.
As an aside, always use your judgment and check for any signs of spoilage, such as an off odor, unusual discoloration, or sliminess, before consuming any leftover shrimp. If in doubt, throw it out.
How to Freeze and Store Coconut Shrimp for Freshness
When properly stored, coconut shrimp can be kept in the freezer. However, for the best quality and taste, it’s generally recommended to consume them within 2-3 months of freezing.
Freezing helps to preserve the shrimp and prevent the growth of bacteria or spoilage. To store coconut shrimp in the freezer:
- Place the uncooked coconut shrimp on a baking sheet lined with parchment paper, making sure they are not touching each other.
- Place the baking sheet in the freezer and allow the shrimp to freeze until solid, which typically takes a few hours.
- Once the shrimp are frozen, transfer them to a freezer-safe container or freezer bag. Remove as much air as possible from the packaging to prevent freezer burn.
- Label the container or bag with the date of freezing for reference.
Proper packaging and removing air from the packaging help to maintain the quality and prevent freezer burn. It’s also a good practice to use airtight containers or bags specifically designed for freezing to minimize the risk of freezer odors affecting the shrimp.
Remember to thaw frozen coconut shrimp in the refrigerator overnight before reheating or cooking them. This ensures even thawing and helps maintain the texture and taste.
Always use your discretion and check for any signs of freezer burn, such as ice crystals, changes in texture, or off odors, before consuming.
If the shrimp show signs of spoilage or you are questioning it, discard them to ensure food safety.
Homemade Coconut Shrimp Recipe FAQs
Here are some commonly asked questions about homemade coconut shrimp.
What Type of Shrimp is Best to Use for Coconut Shrimp?
When it comes to making coconut shrimp, it’s important to choose the right type of shrimp to achieve the best results.
Ultimately, the choice of shrimp may depend on personal preference and availability. Larger shrimp with a clean, fresh taste work well for coconut shrimp as they can hold up to the coating and offer a juicy texture when cooked.
Remember to consider the quality, size, and sourcing of the shrimp to ensure a delicious and responsible culinary experience.
Here are a few things to consider when selecting the best shrimp to make this recipe.
- Large or Jumbo Shrimp: Opt for larger shrimp for coconut shrimp, as they provide a substantial bite and offer a good shrimp-to-coating ratio. Look for shrimp labeled as “large” or “jumbo”.
- Peeled and Deveined Shrimp: To save time and effort, choose shrimp that are already peeled and deveined so it’s less work for you. This will ensure that the shrimp are ready to be coated and cooked without the need for additional preparation.
- Tail-On or Tail-Off: Consider whether you prefer to serve coconut shrimp with the tails left on or removed. Leaving the tails on can create an appealing presentation and provide a convenient handle for guests to hold while dipping. However, removing the tails makes it easier for guests to enjoy the shrimp without having to deal with leftover tails.
- Fresh or Frozen Shrimp: Fresh shrimp are ideal if you have access to high-quality, fresh seafood. However, if fresh shrimp is not readily available, frozen shrimp can be a convenient and equally delicious option. Simply thaw frozen shrimp according to package instructions before using them in the recipe.
- Wild-Caught or Responsibly Farmed: Consider choosing wild-caught or responsibly-farmed shrimp to support sustainable fishing practices.
Is It Better to Use Sweetened Or Unsweetened Coconut for Coconut Shrimp?
When making coconut shrimp, it is generally recommended to use unsweetened shredded coconut. Here’s why:
- Balancing Flavors: Unsweetened shredded coconut allows you to have more control over the sweetness of the dish. Since coconut shrimp already contains a natural sweetness from the shrimp and the coconut combination, using sweetened shredded coconut can result in an overly sweet final product.
- Texture: Sweetened shredded coconut is typically softer and moister due to the added sugar content. This can affect the texture of the coating, making it less crispy when cooked. Unsweetened shredded coconut tends to have a drier texture, which helps achieve a crispier coating on the shrimp. The crisper it is, the better this dish tastes.
- Control: By using unsweetened shredded coconut, you have the flexibility to adjust the sweetness of the dish to your preference.
In most traditional recipes and for the best balance of flavors and textures, unsweetened shredded coconut is the preferred choice for making coconut shrimp.
That being said, the choice between sweetened and unsweetened shredded coconut ultimately depends on personal preference and the flavor profile you want.
If you prefer a sweeter coconut shrimp or enjoy the added sweetness from sweetened shredded coconut, feel free to try it both ways and see which is best for you.
Easy Homemade Coconut Shrimp Recipe
Equipment
- 1 Air Fryer Optional
- 3 Baking Dish Shallow
- 1 Tongs
Ingredients
- 1 Pound Shrimp Jumbo or large, Peeled and Deveined
- 1 Cup Flour All Purpose
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¾ Teaspoon Paprika
- 1.5 Cups Coconut Shredded
- 1.5 Cups Panko Breadcrumbs
- 3 Large Eggs
- Vegetable Oil For frying
- Cilantro Optional For Garnish
- ½ Cup Orange Preserves Optional Dipping Sauce
- ½ Cup Sweet Chili Thai Sauce Optional Dipping Sauce
Instructions
- Start by patting the shrimp dry with paper towels to remove any excess moisture.
- In a shallow bowl, combine the flour, salt, black pepper, paprika, and cayenne pepper. Mix well to create a seasoned flour mixture.
- In another bowl, beat the eggs until well combined.
- In a separate bowl or plate, mix the shredded coconut with panko breadcrumbs.
- Dip each shrimp into the seasoned flour mixture, ensuring it's fully coated. Shake off any excess flour before moving on to the next step.
- Taking one flour-coated shrimp at a time, dip it into the beaten eggs, allowing any excess to drip off, and then roll it in the shredded coconut, ensuring it's evenly coated.
- Set aside on a baking sheet lined with parchment paper. Repeat this process until all of the shrimp are coated.
- In a large skillet or deep fryer, heat vegetable oil to around 350°F (175°C).
- Carefully place a few coated shrimp into the hot oil, making sure not to overcrowd the pan. Fry them for 2-3 minutes per side, or until they turn golden brown and crispy.
- Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Repeat the frying process until all the shrimp are cooked.
- To make a dipping sauce, mix orange preservatives and with sweet thai chili sauce.
- Garnish, serve and enjoy.
Nutrition
Final Thoughts on Making Crispy Homemade Coconut Shrimp
I absolutely love this coconut shrimp recipe, especially as an easy and delightful summer dish. Its crispy texture and tropical flavors make it a crowd-pleaser at any gathering. Whether you fry them on the stovetop or use the air fryer, these shrimp are always a hit. Pair them with your favorite dipping sauces and enjoy a taste of summer that’s quick to prepare and utterly delicious. Trust me, this recipe will become a staple in your summer cooking repertoire!
Do you have a favorite way to use coconut shrimp? Have you ever made it from scratch before? I would love to know more in the comments below.
For more shrimp preparation tips, check out this article from Bon Appetite.
If you have any questions, comments or suggestions, please let me know in the comments below. I’d love to hear! And feel free to share this post with anyone you think would find it helpful too.
Thank you so much for following along.
Enjoy a beautiful day! xo
More Shrimp Recipes You May Enjoy
I am a huge fan of shrimp recipes and make one at least once a week. Here are some of my favorites: