Crispy Coconut Shrimp Recipe with 2-Ingredient Dipping Sauce

Looking for a crispy, golden seafood dish that’s fast, crowd-pleasing, and restaurant-worthy? This Coconut Shrimp Recipe with 2 Ingredient Sauce is the answer. Sweet, crunchy, and packed with tropical flavor, this easy coconut shrimp recipe is ready in under 30 minutes. Whether you’re hosting guests or cooking for your family, it’s a guaranteed win. Bonus? The dipping sauce takes just seconds to whip up.

This is the ultimate simple coconut shrimp recipe: no flour, minimal ingredients, and full of crispy, coconut-kissed flavor. It’s perfect for appetizers, dinner parties, or even casual weeknight meals.

Why You’ll Love This Easy Coconut Shrimp Recipe

This fast coconut shrimp recipe is everything you want in a quick and satisfying meal. The shrimp cook in just a few minutes, and the crispy coating delivers that satisfying crunch you crave. The sweet coconut pairs beautifully with the juicy shrimp, and the 2-ingredient sauce adds just the right amount of tangy-sweet balance.

There’s no need to fuss with flour or complex batters—this is a coconut shrimp recipe no flour is needed for. Cornstarch does the job just as well, making the recipe lighter and gluten-friendly. Whether you’re craving crispy shrimp coconut beignets or an island-inspired dinner, this recipe delivers flavor and ease every time.

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Ingredients for Crispy Coconut Shrimp

You’ll only need a few pantry staples to make this quick coconut shrimp recipe:

1 lb large raw shrimp, peeled and deveined (leave tails on for easy dipping)
2 large eggs
½ teaspoon salt
½ teaspoon black pepper
1 cup sweetened shredded coconut
½ cup Panko breadcrumbs
½ cup cornstarch
Vegetable or avocado oil for frying

For the dipping sauce:

½ cup sweet chili sauce
¼ cup apricot preserves or orange marmalade

These coconut shrimp ingredients combine to create a crispy, sweet-savory crust and an addictive dipping sauce that brings everything together.

How to Make Coconut Shrimp Step-by-Step

Start by prepping your shrimp. Pat them dry and keep the tails on for a more elegant presentation and easier handling when dipping.

Set up your breading stations. In one shallow bowl, whisk together the eggs, salt, and pepper. In another bowl, combine the shredded coconut and Panko breadcrumbs. Place the cornstarch in a third bowl.

Dip each shrimp in the cornstarch to coat, then into the egg mixture, and finally roll in the coconut-breadcrumb mixture. Press gently so the coating sticks.

Heat about ½ inch of oil in a large skillet over medium heat. Once the oil reaches 350°F, fry the shrimp in batches, 2 to 3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to maintain the right oil temperature.

Transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.

In a small bowl, stir together the sweet chili sauce and apricot preserves until smooth. This quick and tangy-sweet sauce complements the crispy shrimp perfectly.

Serve the shrimp hot with dipping sauce on the side.

Tips for the Best Coconut Shrimp Recipe

Use sweetened shredded coconut for the perfect caramelization and golden-brown finish.
Choose Panko breadcrumbs over traditional ones for extra crunch.
Make sure to pat the shrimp dry before breading to help the coating stick.
Don’t skip the cornstarch—it helps the egg mixture bind and gives the shrimp that crisp, airy texture.
For consistent results, use a thermometer to monitor your oil temperature. Too hot and the coating burns, too cold and the shrimp absorb excess oil.

This coconut shrimp recipe from Natasha’s Kitchen is known for being beginner-friendly and incredibly tasty. It’s a fantastic place to start if you’ve never tried frying shrimp at home before.

Variations and Add-Ons

You can tweak this coconut shrimp recipe based on your dietary needs or preferences. Here are a few popular variations:

To make this dish in the air fryer, preheat it to 400°F. Arrange the shrimp in a single layer, spray with oil, and air fry for 8–10 minutes, flipping halfway.

For baked coconut shrimp, place the breaded shrimp on a wire rack over a baking sheet. Bake at 425°F for 12–15 minutes, or until crispy and cooked through.

To add a little spice, stir cayenne pepper or hot sauce into the egg mixture.

Want a keto version? Use unsweetened coconut and crushed pork rinds instead of breadcrumbs, and swap the dipping sauce for a sugar-free alternative.

These options allow you to adapt the dish to different tastes while still delivering on the flavor and texture that makes coconut shrimp a crowd favorite.

What to Serve with Coconut Shrimp

Coconut shrimp pairs well with both light and hearty side dishes. Here are some serving ideas:

Fresh fruit salsa with mango, pineapple, or peach
Steamed rice or coconut rice
Roasted or grilled vegetables
A crisp cucumber shrimp salad
Garlic butter corn or a creamy vegetable casserole
A fruity smoothie like a peach mango drink to complete the tropical theme

This dish is versatile enough to work as a main course or as part of a larger appetizer spread.

How to Store and Reheat Leftovers

Allow the shrimp to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.

To reheat, use the oven or an air fryer for best results. Heat at 350°F for 6–8 minutes until crispy and warmed through. Avoid the microwave, which tends to make the coating soggy.

If freezing, place the cooked shrimp in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Reheat straight from frozen in the oven or air fryer.

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Frequently Asked Questions

Can I use frozen shrimp for this recipe?
Yes, just make sure they are fully thawed and patted dry before breading.

Do I have to use sweetened coconut?
Sweetened coconut provides the best caramelization and flavor, but unsweetened can be used if you prefer a less sweet result.

Can I make this recipe ahead of time?
You can prep the breaded shrimp a few hours in advance and keep them refrigerated. Fry them just before serving for the best texture.

Is this recipe gluten-free?
It can be! Use gluten-free Panko breadcrumbs and ensure your cornstarch is gluten-free.

What dipping sauces go well with coconut shrimp?
The 2-ingredient sweet chili and apricot sauce is a winner, but you can also try mango salsa, creamy sriracha mayo, or honey mustard.

Why This Is the Best Quick Coconut Shrimp Recipe

This recipe checks every box for taste, texture, and simplicity. It’s fast enough for busy weeknights and impressive enough for special occasions. The lack of flour makes it a great option for those avoiding wheat, and the crispy coconut crust brings tropical flair to your table.

Inspired by the Coconut Shrimp recipe from Natasha’s Kitchen, this version offers the same great flavor in an even more approachable format. It’s a foolproof way to enjoy seafood with a twist, even if you’re not an experienced cook.

If you’ve been searching for a fast coconut shrimp recipe that’s loaded with flavor and doesn’t require complicated prep, this is the one to try. Add it to your rotation and enjoy a little taste of the tropics anytime.

More Shrimp Recipes to Try Next

Love this recipe? Here are a few other delicious options to explore:

Garlic Parmesan Shrimp
One Pot Shrimp and Sausage Jambalaya
Cucumber Shrimp Salad
Sweet Chili Meatballs
Shrimp Stuffed Avocados
Lemon Butter Shrimp Skillet
Crispy Air Fryer Shrimp Tacos

Each of these dishes makes seafood cooking approachable, flavorful, and fun.

Final Thoughts

Coconut shrimp is one of those recipes that feels special without requiring a ton of time or ingredients. With this easy, crispy, and flavorful version, plus the quick 2-ingredient dipping sauce, you’ll have a new go-to dish for any occasion. From family dinners to party platters, it’s sure to impress.

Don’t forget to save or share this recipe with friends and subscribe for more delicious seafood recipes and quick dinner ideas. Once you try it, you’ll see why coconut shrimp is a classic for a reason.

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