Big, succulent shrimp are coated in a coconut-spiked breading and pan-fried until extra crispy. Restaurant-quality coconut shrimp are ready in less than 30 minutes!
One bite of this coconut shrimp is enough to transport you somewhere tropical. (Mentally, at least.)
It’s a fast and easy recipe that transforms 7 basic ingredients into the crispiest, crunchiest, coconuttiest shrimp you’ve ever had. The panko coating fries up extra light and snappy, while the shrimp remain moist and juicy.
Serve the shrimp as an appetizer, add to your favorite salad, or enjoy as a main dish. Shrimp this good can be enjoyed whenever and however you like.
Heidi’s Tips for Recipe Success
- Swap out the usual flour for cornstarch when breading shrimp. Cornstarch makes for a lighter, crispier coating, whereas flour can taste gummy or heavy when fried.
- When testing this recipe, I found that dredging the shrimp in egg whites created a more significant crunch than beaten whole eggs.
- Sweetened shredded coconut is moister and more flavorful than unsweetened, making it my top choice for this recipe. (This is also what America’s Test Kitchen recommends, and they never steer me wrong!)
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Shrimp: Extra-large shrimp remain juicier and are less prone to overcooking than smaller shrimp. Peel and devein them, but leave the tails on for presentation.
- Kosher salt: The raw shrimp get tossed with a little salt to season and tenderize them. If using table salt, use less than the recipe calls for since it has a stronger, saltier flavor.
- Cornstarch: Makes for a crispier coating than flour, which contains gluten and often translates to heavy or gummy shrimp.
- Egg whites: Whipping the egg whites creates lots of little air bubbles which adds to the light and crunchy texture of the coconut-panko breading.
- Shredded coconut: Choose sweetened shredded coconut for maximum coconut flavor.
- Panko bread crumbs: Stay crispy even after they’ve cooled, while traditional breadcrumbs lose their crunch quickly and become soggy.
- Coconut oil: Its high smoke point and sweet coconut flavor make it ideal for shallow frying the coconut crusted shrimp.
Ingredient Swap
Don’t have coconut oil on hand? Replace it with canola oil, which has a high smoke point but a more neutral flavor.
How to Make Coconut Shrimp
- Prep the shrimp. Peel and devein the shrimp, but leave the tails on (the seafood counter at your grocery store might be able to do this for you). Toss the shrimp with a little salt to season them and kickstart the tenderizing process.
- Set up your dredging stations. In three separate bowls, measure out the cornstarch, whisked egg whites, and coconut-panko mixture.
- Coat the shrimp. Cover the shrimp only up to its tail first in the cornstarch, then the egg whites, and lastly the coconut-panko mixture.
Heidi’s Tip: I like to place the dredged shrimp on a wire rack set over a baking sheet. This prevents the breading on the bottom from softening as you finish dredging the remaining shrimp.
- Shallow fry until crispy. You’ll need just 4 to 6 tablespoons of coconut oil to fry the shrimp. Heat the oil to 350ºF and cook the shrimp until golden and crunchy all over (roughly 2 minutes per side).
Heidi’s Tip: You’ll likely need to pan fry the shrimp in batches. If you crowd the pan, the temperature of the oil will drop and the shrimp will turn out greasy and gummy rather than golden, light, and crispy.
FAQs
Choose extra-large shrimp, or 12/16 size (that means 12 – 16 shrimp per pound). Leave just the tails on for easier serving, especially if you’ll be popping these on a platter and serving as an appetizer.
I almost always cook with frozen raw shrimp, so feel free to do the same. Thaw the shrimp and pat with a clean kitchen towel to remove any excess moisture before starting the recipe.
Nope, this 25-minute recipe is best prepped and fried just before serving.
Storage Tips
Coconut shrimp are best while they’re hot and crispy, but leftovers will last up to 4 days in the fridge. Add leftover shrimp to salads and wraps, or reheat gently in a greased pan or air fryer to crisp back up.
What to Serve With Coconut Shrimp
- Sauces and Dips: Mango Salsa or Cocktail Sauce
- Sides: Coconut Rice, Garlic Fries, or Asian Slaw
- Salads: Herbed Cucumber Salad, Thai Quinoa Salad, or Broccoli Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Coconut Shrimp Recipe
Ingredients
- 1 pound extra-large 12/16 raw shrimp with tails on, peeled and deveined
- ¼ teaspoon kosher salt
- ½ cup cornstarch
- 3 egg whites
- 1 cup sweetened shredded coconut
- ¾ cup panko bread crumbs
- 4-6 tablespoons coconut oil
- Thai chili sauce for serving
Instructions
- Toss the shrimp with salt and set aside. Add the cornstarch to a medium bowl and set aside. In another medium bowl, whisk the egg whites until light and frothy. In a third bowl, toss the coconut and panko together and set aside.
- Line a small baking sheet with a rack. Dip the shrimp into the cornstarch, coating lightly and shaking off the excess, then dip in the egg whites, coating completely up to the tail, then dredge in the coconut mixture, pressing gently into the shrimp so the coconut adheres to the shrimp. Place on the rack and continue with the remaining shrimp.
- In a large cast-iron skillet, gently melt the coconut oil over medium and heat to 350°F. Gently lower the shrimp into the oil, frying 8 or so at a time without overcrowding the pan. Cook until golden, about 2 minutes, then flip using a spider strainer and cook for another 2 minutes. Transfer the shrimp to a platter lined with a paper towel, sprinkle with a bit of kosher salt, and serve immediately with Thai chili sauce.
Nutrition
More Easy Shrimp Recipes
- Homemade Shrimp Cocktail
- Thai Shrimp Coconut Curry
- Shrimp Scampi
- Garlic Baked Shrimp
- Fried Shrimp Po Boys
- Shrimp Tacos
- Garlicky Grilled Shrimp
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Misty Hicks
This coconut shrimp recipe is perfect for a summer gathering—crispy, flavorful, and easy to make!
Yes it is!!