Description

This Crispy Coconut Shrimp is golden, crunchy, and packed with sweet tropical flavor. Coated in coconut and panko, then fried until perfectly crisp, it pairs with a quick 2-ingredient dipping sauce that’s tangy, sweet, and irresistible. Ready in under 30 minutes, this recipe is perfect for appetizers, parties, or easy weeknight dinners.

Ingredients

Scale

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

Dipping Sauce:

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

Instructions

Pat shrimp dry and set aside.
Whisk eggs with salt and pepper in a shallow bowl.
Place cornstarch in a second bowl.
Combine shredded coconut and panko in a third bowl.
Dredge shrimp in cornstarch, dip in egg, then coat with coconut mixture.
Heat ½ inch oil in a skillet to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side until golden and crispy.
Drain on paper towels.
Mix sweet chili sauce and apricot preserves for dipping sauce.
Serve shrimp hot with sauce on the side.

Notes

Use sweetened coconut for best color and crunch.
Do not overcrowd the pan to keep shrimp crispy.
Air fry at 400°F for 8–10 minutes for a lighter option.
Reheat leftovers in an oven or air fryer for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Seafood

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 14g
Sodium: 620mg
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 24g
Cholesterol: 185mg

Keywords: Coconut Shrimp, Crispy Coconut Shrimp, Easy Coconut Shrimp Recipe, Shrimp Appetizer, Fried Shrimp Recipe