If you’re craving a restaurant-worthy appetizer that brings a little tropical sunshine straight to your kitchen, you’ll absolutely love crispy fried coconut shrimp. Plump, juicy shrimp dressed in a golden, crunchy coconut-panko coating, then quickly fried to crisp, sweet perfection—this is the kind of dish that vanishes within minutes at any gathering. The combination of savory seafood and sweet coconut is irresistible, and the best part is, it’s so much easier to make than you might think!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating the iconic taste and texture of crispy fried coconut shrimp. Simple staples transform into something truly special, so don’t skip a thing—each one matters!
- Large shrimp: Go for peeled and deveined, tails on—this makes dipping and eating so much more fun, and the tails add a beautiful touch.
- All-purpose flour: Provides the essential dry base to help the coating stick and keeps the shrimp juicy inside.
- Salt: Just the right amount brings out all the flavors, making every bite pop.
- Black pepper: Adds a hint of warmth and depth, balancing out the sweetness from the coconut.
- Eggs: Act as the glue that helps the panko and coconut mixture cling perfectly to each shrimp.
- Milk: Loosens up the eggs for a smooth, even coating.
- Panko breadcrumbs: Japanese-style breadcrumbs are the secret to that outrageously light, crispy crunch.
- Sweetened shredded coconut: The star of the show, bringing a tropical sweetness and a gorgeous golden color as it fries.
- Vegetable oil: Use a neutral oil for frying so the flavors of the shrimp and coconut really shine through.
How to Make Crispy Fried Coconut Shrimp
Step 1: Prep Your Shrimp
Start by patting your shrimp completely dry with paper towels. This simple step ensures the coating sticks well and fries up crisp instead of soggy. If you bought frozen shrimp, make sure they’re fully thawed before you begin.
Step 2: Set Up a Breading Station
Grab three shallow bowls. In the first, mix the flour, salt, and pepper—this is where you’ll start. In the second bowl, whisk together eggs and milk for a silky egg wash. The third bowl is where the magic happens: combine panko breadcrumbs with your sweetened shredded coconut for that signature crunchy, golden finish.
Step 3: Dredge and Coat
Working one at a time, dredge each shrimp in the flour mixture, giving it a gentle shake to remove any excess. Dunk it into the egg wash so it’s evenly coated, then press it into the coconut-panko mix, ensuring every nook and cranny is covered. Don’t be shy—press gently so the coating sticks well!
Step 4: Fry to Crispy Perfection
Pour about 1 1/2 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C). Fry the shrimp in batches, being careful not to overcrowd the pan. Give each side 2–3 minutes until gorgeously golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy
Serve your crispy fried coconut shrimp piping hot, ideally with a tangy-sweet chili sauce or a zesty pineapple dip. The contrast between the crunchy coating and the succulent shrimp inside is absolute bliss.
How to Serve Crispy Fried Coconut Shrimp
Garnishes
For an extra pop of color and flavor, sprinkle the shrimp with finely chopped fresh cilantro or parsley right before serving. A few wedges of lime or lemon on the side provide a bright, citrusy zing that really complements the coconut.
Side Dishes
Crispy fried coconut shrimp pair wonderfully with tropical-inspired sides. Try serving them alongside coconut rice, a vibrant mango salsa, or a refreshing cucumber salad. They’re also fantastic atop a fresh green salad for a lighter meal.
Creative Ways to Present
For a fun party platter, skewer the shrimp on bamboo picks and arrange them over a bed of lettuce with small dipping cups. Or, tuck them into mini tortillas with slaw for irresistible shrimp tacos. If you want a showstopper, serve them in a halved pineapple for an island-inspired centerpiece!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover crispy fried coconut shrimp (a rare occurrence!), let them cool completely and store them in an airtight container in the refrigerator. They’ll stay good for up to two days, though the coating is best enjoyed fresh.
Freezing
To freeze, lay cooled shrimp on a baking sheet in a single layer and freeze until solid. Then transfer them to a zip-top freezer bag or airtight container. They’ll keep for up to two months and make for an easy, tasty appetizer at a moment’s notice.
Reheating
For best results, reheat crispy fried coconut shrimp in a 400°F oven or air fryer for a few minutes until hot and crisp again. Avoid microwaving, which can make the coating soggy instead of crunchy.
FAQs
Can I make crispy fried coconut shrimp in advance?
You can prep and bread the shrimp a few hours ahead—just keep them covered and refrigerated until you’re ready to fry. For maximum crunch, fry them just before serving.
What dipping sauces go best with crispy fried coconut shrimp?
Sweet chili sauce is a classic, but don’t stop there! Try pineapple salsa, mango chutney, or even a citrusy aioli for a flavor boost.
Can I use unsweetened coconut?
Absolutely! Unsweetened coconut makes the dish a bit less sweet but still deliciously crunchy. If you like a little heat, add a pinch of cayenne to the flour for a spicy kick.
How do I keep the coating from falling off?
Be sure to pat the shrimp dry before breading and press the coconut-panko mixture onto the shrimp firmly. Frying in hot oil also helps set the crust quickly, keeping it intact.
Is there a gluten-free version of crispy fried coconut shrimp?
You can substitute gluten-free all-purpose flour and gluten-free panko breadcrumbs. The results are every bit as golden and delicious!
Final Thoughts
If you’re ready to bring a little tropical celebration to your table, give this crispy fried coconut shrimp a try. It’s fun to make, even more fun to eat, and always a crowd-pleaser. Gather your favorite people and get frying—your taste buds will thank you!
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Crispy Fried Coconut Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean-American
- Diet: Non-Vegetarian
Description
Crispy Fried Coconut Shrimp is a delightful tropical appetizer featuring succulent large shrimp coated in a crunchy mixture of panko breadcrumbs and sweet shredded coconut, then fried to golden perfection. This Caribbean-American favorite combines a perfect balance of sweetness and savory flavors, ideal for parties or casual gatherings.
Ingredients
Shrimp and Coating
- 1 pound large shrimp (peeled and deveined, tails on)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut
For Frying
- Vegetable oil (for frying, about 1 1/2 inches deep)
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly using paper towels to ensure the coating adheres well.
- Set up dredging stations: In a shallow bowl, mix together the flour, salt, and black pepper. In a second bowl, whisk the eggs with the milk until combined. In a third bowl, combine the panko breadcrumbs and shredded coconut evenly.
- Coat the shrimp: Dredge each shrimp first in the seasoned flour mixture, shaking off any excess to prevent clumping. Next, dip the shrimp into the egg wash, ensuring it is fully coated. Finally, press the shrimp into the coconut-panko mixture, pressing lightly so the coating sticks well.
- Heat the oil: Pour vegetable oil into a deep skillet or saucepan to a depth of about 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Fry the shrimp: Carefully place the coated shrimp in batches into the hot oil, avoiding overcrowding the pan which lowers the oil temperature. Fry each side for 2 to 3 minutes until golden brown and crispy.
- Drain and serve: Transfer the fried shrimp onto a paper towel-lined plate to drain excess oil. Serve immediately while hot with your choice of dipping sauces such as sweet chili sauce or pineapple dipping sauce.
Notes
- For a healthier alternative, coat the shrimp as directed, lightly spray with oil, and cook in an air fryer at 400°F for 8–10 minutes, flipping halfway through.
- Use unsweetened shredded coconut for a less sweet flavor profile.
- Add a pinch of cayenne pepper to the flour mixture to give the shrimp a subtle spicy kick.
Nutrition
- Serving Size: About 4–5 shrimp
- Calories: 360
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 145 mg
