Coconut Shrimp: Crispy, Tropical Perfection for Any Occasion
Golden-breaded bites blend sweet, savory, and spicy flavors for a vibrant tropical twist.
Coconut Shrimp: A Crispy Tropical Delight
If you’re looking for a showstopping appetizer or a light, flavorful main course, coconut shrimp perfectly blends crisp texture, tropical flavor, and irresistible appeal. With tender shrimp wrapped in golden coconut breading—and a zesty citrus-chili dipping sauce—each bite brings a taste of the tropics, making it a favorite for holiday gatherings, summer parties, or just a special night in.
Why Coconut Shrimp Stands Out
- Unique flavor profile: The combination of sweet coconut and savory shrimp delivers a tropical experience unlike any other appetizer.
- Perfectly crispy texture: Using panko and coconut ensures each shrimp is light and crunchy on the outside, juicy on the inside.
- Versatile: Serve it as a starter, main dish, or build a whole tropical platter.
- Quick & easy: Ready in minutes, making it ideal for busy weeknights or last-minute entertaining.
- Fun to eat: Tail-on shrimp offer a convenient handle for dipping and munching.
What Is Coconut Shrimp Made Of?
The magic of coconut shrimp lies in a straightforward, three-step breading process that layers flavor and texture:
- Shrimp: Use jumbo, tail-on shrimp. The tail serves as a convenient grip for dipping and eating, especially when serving as finger food.
- Breading:
- Step 1: Dredge in all-purpose flour for an even base coat.
- Step 2: Dip into a mixture of eggs and milk, which helps the outer coating stick.
- Step 3: Coat in a blend of unsweetened shredded coconut and panko breadcrumbs. This combo is essential for that signature crunch and tropical flavor.
- Seasoning: Salt, pepper, and sometimes red chili flakes are added for spice and balance.
- Frying oils: A mix of vegetable oil and coconut oil, the latter boosting the coconut essence.
- Dipping Sauce: A tangy blend of orange marmalade, Thai sweet chili sauce, soy sauce, and fresh lime juice, both sweet and zesty.
Coconut Shrimp Ingredients
| Ingredient | Purpose/Notes |
|---|---|
| Jumbo tail-on shrimp (peeled, deveined) | Main protein; tail for easy eating |
| All-purpose flour | Base coat for breading to stick |
| Eggs & milk | Helps breading adhere to shrimp |
| Unsweetened shredded coconut | Tropical flavor, crisp texture |
| Panko breadcrumbs | Light, crispy crust |
| Salt, pepper, red chili flakes | Seasoning |
| Coconut oil & vegetable oil | Frying, extra coconut flavor |
| Orange marmalade, sweet chili sauce, lime juice, soy sauce | Dipping sauce |
How to Peel and Devein Shrimp
For best results and presentation, buy peeled, deveined shrimp with the tail still on. If you need to prep them yourself:
- Peel away the shell, leaving the tail intact.
- Cut a shallow slit along the shrimp’s back (curved edge) with a small knife.
- The vein is a dark, gritty line; either rinse it away with cold water or wipe clean with a paper towel.
- Pat shrimp very dry using paper towels before starting the breading process. Excess moisture leads to soggy breading.
Step-by-Step: Making Coconut Shrimp
- Prep the Shrimp: Ensure shrimp are peeled (tail-on) and deveined. Pat dry and refrigerate until breading is ready.
- Set Up Dredging Stations:
- Plate 1: All-purpose flour
- Plate 2: Egg & milk mixture (whisk together)
- Plate 3: Coconut, panko, salt, pepper, and chili flakes (mix well)
- Bread the Shrimp:
- Work with 3–4 shrimp at a time.
- Dredge shrimp in flour (coat evenly).
- Dip in egg-milk mixture.
- Press into coconut-panko mixture until thoroughly coated.
- Arrange in a single layer on a sheet tray—this prevents them from sticking together.
- Heat the Oil:
- Pour coconut and vegetable oil into a skillet to cover the bottom by about 1/4 inch.
- Heat over medium-high; use a thermometer to reach 350°F (critical for crispy breading).
- Fry the Shrimp:
- Add half the shrimp, spaced apart.
- Cook 30–60 seconds per side. Shrimp should be golden on the outside and just curled into a loose “C” shape.
- Transfer to paper towel-lined plates.
- Repeat with remaining shrimp.
- Make the Dipping Sauce:
- Whisk marmalade, sweet chili sauce, soy sauce, and fresh lime juice in a small bowl until smooth.
- Serve:
- Serve shrimp warm, with dipping sauce and lime wedges.
- Perfect for 4 as an entrée or 8 as an appetizer.
Cooking Tips for Perfect Coconut Shrimp
- Oil temperature matters: 350°F is the sweet spot. Hotter oil burns the breading; cooler oil causes sogginess.
- Don’t crowd the pan: Fry in batches to preserve crispy texture and even cooking.
- Monitor shrimp shape: A loose “C” shape means juicy, cooked shrimp; a tight “O” can indicate overcooking.
- Drain on paper towels: Keeps them crisp and prevents a greasy texture.
- Use unsweetened coconut: Sweetened flakes can burn faster and produce an overly sweet result.
Ways to Serve Coconut Shrimp
- Appetizer platter: Offer alongside fresh lime wedges, dipping sauce, and perhaps tropical fruit salsa.
- Main dish: Pair with coconut rice, mango salad, or light greens.
- Tropical salad: Add crispy coconut shrimp to a salad of mixed greens, diced mango, roasted cashews, sliced radishes, and cucumber. Serve with a lime-cilantro ranch dressing for extra zest.
- Holiday party: A festive delight for Christmas, New Year’s, or summer barbecues.
What others are reading
Citrus Chili Dipping Sauce Recipe
The secret to elevating coconut shrimp is in the sauce. Sweet, tangy, a little spicy—a perfect match for the crunchy coating.
- 2 tablespoons orange marmalade
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
Instructions: Whisk all ingredients until thoroughly blended. Taste and add more lime or soy sauce as needed. Serve chilled.
Pro Tips & Variations
- For extra crunch, double-coat the shrimp (repeat the breading process twice).
- Add chili flakes to the coating for a subtle kick.
- Swap orange marmalade in the sauce for apricot jam, pineapple preserves, or even a squeeze of honey.
- For a gluten-free version, substitute rice flour and gluten-free panko.
- Try air frying for a lighter take; spray with oil and cook at 375°F for 8–10 minutes, flipping halfway.
Nutritional Information
| Nutrient | Per 4-5 Shrimp (with sauce) |
|---|---|
| Calories | ~250 |
| Protein | 20g |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Carbohydrates | 19g |
| Sugar | 5g |
| Sodium | 400mg |
Make Ahead & Freezing Instructions
- Prep in advance: Bread shrimp and refrigerate, covered, up to 6 hours before frying.
- Freezing: Freeze breaded (uncooked) shrimp in a single layer. Transfer to freezer bags after solid; fry directly from frozen, adding 30–60 seconds cook time.
- Reheating: Reheat fried shrimp in a 375°F oven for 8–10 minutes on a wire rack for maximum crispness.
Frequently Asked Questions
What’s the best shrimp size for coconut shrimp?
Jumbo shrimp (21–25 count per pound), tail-on, provide the ideal texture and ease of eating. Smaller shrimp may overcook too quickly.
Can I use sweetened coconut flakes?
Sweetened flakes work but brown faster and can make the shrimp overly sweet—unsweetened is recommended for optimal flavor balance.
Is coconut shrimp spicy?
Not by default, but adding chili flakes to the breading or extra hot sauce to the dipping sauce can adjust the heat to your taste.
What’s the proper oil for frying?
A mix of vegetable oil and coconut oil delivers light frying and amplifies the coconut flavor.
How can I tell shrimp are done?
Look for a golden brown color and a loose C-shape curl. Overcooked shrimp form a tight “O”—remove from oil immediately to avoid toughness.
Can I make coconut shrimp in an air fryer?
Yes! Coat the shrimp as above, spray lightly with oil, and air fry at 375°F for 8–10 minutes, flipping halfway.
Expert Serving Tips for Entertaining
- Garnish: Fresh cilantro, lime wedges, and sliced scallions complement the flavors.
- Party tray: Serve coconut shrimp alongside assorted tropical fruits and sauces.
- Pairings: Coconut rice, mango salsa, or crunchy vegetable slaw.
- Wine & drinks: Pairs beautifully with crisp white wines, sparkling cocktails, or a cold pilsner.
Coconut Shrimp Recipe Card
- Prep time: 20 minutes
- Cook time: 10 minutes
- Serves: 4 as entrée, 8 as appetizer
Ingredients:
- 1 lb jumbo shrimp, peeled and deveined, tail-on
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1 tsp salt + 1/2 tsp pepper
- 1/2 tsp red chili flakes (optional)
- Vegetable oil + coconut oil for frying
- For sauce: 2 tbsp orange marmalade, 2 tbsp sweet chili sauce, 1 tbsp soy sauce, juice of 1 lime
Instructions:
- Prep shrimp as above.
- Set up three dredging stations: flour, egg/milk bowl, coconut/panko/spices bowl.
- Bread shrimp through flour, egg mixture, coconut mixture.
- Heat oil to 350°F in a skillet.
- Fry shrimp in batches 30–60 seconds per side, until golden.
- Mix dipping sauce ingredients in a bowl.
- Serve immediately with sauce and lime wedges.
Tropical Twist: Coconut Shrimp Salad Variation
Transform coconut shrimp into a hearty tropical salad using:
- Mixed greens (spinach, arugula, romaine)
- Diced mango
- Roasted cashews
- Sliced radishes and cucumber
- Ranch dressing mixed with cilantro, lime zest, and hot sauce
Top greens with coconut shrimp. Serve dressing on the side for dipping or drizzling.
Bring Home the Tropics With Coconut Shrimp
Whether you’re cooking for a hungry family, planning a festive gathering, or seeking an impressive appetizer, coconut shrimp delivers tropical flavor, unbeatable crunch, and memorable presentation. With a straightforward breading technique and a flavor-packed sauce, this recipe unlocks vivid color and taste worthy of any celebration.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a40943789/coconut-shrimp-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11767/coconut-curry-shrimp/
- https://www.youtube.com/watch?v=sKbkVDRYJ5o
- https://www.thepioneerwoman.com/food-cooking/recipes/a96148/one-pot-shrimp-and-coconut-rice/
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