Coconut Fried Shrimp is a simple shrimp recipe that is crispy, crunchy, and delicious. Restaurant-style coconut-fried shrimp makes a great appetizer or they can be served as an entrée.
If you love fried shrimp, then this is the recipe for you. I should know. I’m a fried shrimp fiend, and this is one of my favorite recipes to make by far. I’ve always loved coconut shrimp. I order it whenever we go out to eat if I can. It’s just so crispy, and the tropical flair of the coconut is perfect in the crunchy breading that coats those tender, juicy shrimp. With this recipe, I can have all that delicious flavor whenever I want. And so can you! This is an excellent recipe because it’s easy to make, it’s always a hit with everyone, and it can be served as an appetizer or a main course. Once you try this one, I promise that you’ll never go back to making boring shrimp again.
Coconut Fried Shrimp
This recipe begins with large or jumbo shrimp. Then, they’re covered in coconut and panko breadcrumb breading and pan-fried to golden, crispy perfection. It’s a super simple recipe that comes together in a flash and always leaves everyone begging for more. Serve it as parties or as dinner and watch everyone clamor to get their hands on just one more of these tasty little bites.
Why You’ll Love This Coconut Fried Shrimp Recipe
- It’s an easy-to-make recipe that uses simple ingredients.
- They’re delicious when served as an appetizer or paired up with your favorite seafood recipe.
- They’re just as delicious as the first day when reheated in the air fryer!
- Don’t cut too deeply when deveining your shrimp. You only need to cut about ¼-inch into the back of the shrimp. Any more than that, and you’ll be butterflying them.
- Gently tap your shrimp when dredging them to achieve the perfect amount of coating.
- Don’t crowd the pan when you’re frying the shrimp. You want the oil to stay nice and hot so the shrimp cook in it rather than absorb it.
- Add cayenne for a spicy kick.
- Prawns and freshwater shrimp will work with this recipe.
What to Serve with Coconut Fried Shrimp
You can serve a variety of delicious sides with this easy shrimp recipe. Some of my favorite options are:
- Fried rice
- French fries
- Potato wedges
- Steamed vegetables
- Twice baked potatoes
- Au gratin potatoes
What dipping sauce goes well with coconut shrimp?
- Orange marmalade
- Thai sweet chili sauce
- Cilantro lime sauce
- Cocktail sauce
- Soy ginger sauce
- Bang bang sauce
- Garlic butter sauce
Can you fry shrimp in coconut oil?
Yes, you can. Coconut oil doesn’t get a rancid flavor when heated on high temperatures, so you can fry anything in it.
What goes best with coconut shrimp?
You can serve it with a variety of sides as listed above. You can also serve it as an appetizer before your main seafood or steak dish. In addition, the sauces listed above are delicious with coconut shrimp.
What is the difference between coconut shrimp and fried shrimp?
While both are fried, regular fried shrimp uses a standard batter. Coconut shrimp is coated in a mixture of coconut and panko for that crispy, coconutty flavor.
How long will fried shrimp last in the refrigerator?
Fried shrimp will keep for up to 4 days in an airtight container in the refrigerator.
How to Store and Reheat Leftover Coconut Shrimp
Store the shrimp in an airtight container in the refrigerator for up to 4 days. For longer storage, open-air freeze the shrimp until solid. Then, place them in an airtight, freezer-safe container and store for up to 3 months.
To reheat the shrimp, place them in an air fryer basket that’s been sprayed with nonstick spray. Then, cook for 2 minutes on each side at 300 degrees until heated through and crispy.
Coconut Fried Shrimp Ingredients
You’ll only need a handful of simple ingredients to make this recipe. You’ll have most of them in your kitchen already, and the ones you don’t are easily found at your local grocery store.
- Large shrimp, peeled & deveined
- Large eggs
- Shredded coconut
- Panko breadcrumbs
- Vegetable oil, for frying
How to Make Coconut Fried Shrimp
Making these shrimp is an incredibly easy process. It only takes a few minutes and a few simple steps. There’s nothing complicated about it at all!
Step 1: Make the Dredging Station
Mix eggs and water together in a shallow bowl. Add Coconut and breadcrumbs to a second bowl. Then, add cornstarch to a third bowl.
Step 2: Coat the Shrimp
Dip the shrimp into the cornstarch, then into the egg mixture, and finally, into the coconut mixture.
Step 3: Fry
Heat the oil to 365 degrees in an electric skillet or large frying pan over medium-high heat. Then, using a slotted spoon, add a few shrimp at a time to the oil and cook for 4 to 5 minutes until golden brown. Place cooked shrimp in a single layer on a baking sheet lined with paper towels to absorb any excess oil. Enjoy!
Try These Delicious Coconut Fried Shrimp
This coconut shrimp recipe is so easy to make and absolutely delicious. With classic coconut flavor and a crispy, golden crust, these shrimp are always a favorite with everyone. Give them a try, and I guarantee you’ll find yourself making them again and again. And why wouldn’t you? They’re a little bit of fried Heaven in every bite!
More Delicious Appetizers You’ll Enjoy
Crockpot Meatballs and Little Smokies – This delicious appetizer recipe is loaded with meatballs and little smokies slow-cooked in grape jelly and barbecue sauce.
Barbecue Chicken Sliders – These sliders are loaded with deliciously flavored chicken with a pineapple slaw, and is a Hawaiian-style twist on a classic chicken slider recipe.
Jalapeno Popper Pigs in a Blanket – These are the perfect combination of two classic appetizers jalapeno poppers and pig in a blanket.
And, these Little Smokie Corn Dogs from Great Grub, Delicious Treats that you will enjoy.
Coconut Fried Shrimp
- 2 pounds large shrimp, peeled & deveined
- 5 large eggs
- 1 tablespoon water
- 1 cup cornstarch
- 4 cups shredded coconut
- 2 cups Panko breadcrumbs
- vegetable oil, for frying
- Set up a dredging station with three shallow containers.
- In the first shallow container, mix eggs and water together. Set aside.
- In the second shallow container, mix coconut and breadcrumbs together.
- Add cornstarch to the third shallow container.
- Dip the shrimp into the cornstarch, then into the egg mixture and then into the coconut mixture.
- Using an electric skillet or a large frying pan, heat oil to 365° over medium-high heat, and carefully add shrimp into hot oil. Cook until golden brown, 4-5 minutes. Work in batches and don't overcrowd the pan.
- Serve with your favorite dipping sauce.
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