Coconut Shrimp Recipe is a sweet spicy favorite that makes you feel like you are on a tropical vacation
The truth is making crispy Coconut Shrimp at home is easy!
They make a great appetizer or serve them as your main dish. You will want to make these crispy, crunchy shrimp all the time and dip them in our Sweet Chili Sauce Recipe for a pop of extra spicy flavor.
Ingredients for Coconut Shrimp Recipe
- Large shrimp or jumbo prawns – (size: 16/20 or 10/15’s)
- All Purpose Flour
- Kosher Salt
- Black Pepper
- Garlic Powder
- Eggs
- Panko breadcrumbs
- Sweetened Shredded Coconut Flakes
- Coconut Oil or Olive Oil – coconut oil will punch up the rich coconut flavor.
- Chopped Chives and Lemon Wedges – for garnish
How to make Coconut Shrimp Recipe
Our Coconut Shrimp recipe uses a 3-step seasoning process:
First Step – Set up three shallow- bowls for dredging the shrimp before cooking. See the photo above.
- In the First shallow bowl – whisk together flour, salt, pepper, and garlic, and mix well
- Second bowl – beat 2 eggs until well combined
- Third bowl – combine panko crumbs and shredded sweetened coconut and mix well
Second Step – Dredging and seasoning the shrimp – see photo below
- First Bowl – Hold the butterflied shrimp by the tail and dredge in the flour mixture. Make sure to pat both sides to ensure it is fully covered. Shake off excess flour.
- Second Bowl – Dredge the jumbo shrimp in the egg batter along the front and back. Take care to make sure you have full coverage.
- Third Bowl – Coat the shrimp in the panko and coconut mixture. The final coating step is important so make sure the shrimp is fully covered with the mixture. More mixture means more crispy, crunchy, and yummy homemade coconut shrimp!
- Cook the coated shrimp immediately for the best results
Step Three – Cooking Coconut Shrimp
- In a large skillet or fry pan fill the bottom of the pan with coconut oil. You can use olive or vegetable oil, however, coconut oil will give the shrimp a light, crisp non-oily finish. (Once you try coconut oil you will never go back!)
- Heat oil on medium-high and begin cooking shrimp in batches.
- Working in batches, place about 6 to 7 seasoned shrimp into the hot oil.
- Cook for 2 to 3 minutes to give the desired golden brown shine. Turn and cook for an additional 2 to 3 minutes.
- Cooking for 2 minutes results in a lighter browning. 3 minutes of cooking will allow for a darker browning.
- Remove from the oil and drain on a paper towel while you cook the remaining batches.
How to butterfly fresh shrimp
Why should you butterfly shrimp? The simple easy answer is it allows the shrimp to grill or sauté evenly. It also allows for more area of the shrimp to be covered by seasoning. More seasoning means more crispy, crunchy, coconut flavors. The added bonus for your guests is it provides a unique and lovely presentation.
Here are the simple steps to butterfly shrimp:
- First – Clean, remove the shell, and remove the vein. I prefer to purchase shrimp that have the shells removed and have been deveined because it makes for an easier, quicker overall process and saves so much time.
- Second – There are 2 ways to butterfly a shrimp: from the front or the back. I like the presentation when it’s butterflied from the front. Begin by making a lengthwise incision in the shrimp starting at the tail and proceeding evenly through the shrimp. Take care and Do NOT cut through the shrimp but allow the end result to resemble a beautiful butterfly with outstretched wings.
- Third – Rest butterflied shrimp in an ice bath with cold water while you prepare the rest of the shrimp. Once this process is finished you are ready to season and dredge shrimp. The process of butterflying will allow for a more evenly cooked tender shrimp.
The best shrimp to make Coconut Shrimp
We use large prawns for our recipe. However, you can also use large raw shrimp, but be sure to purchase the shrimp labeled 16/20 (jumbo) or 10/15 (Colossal). If you use smaller shrimp or prawns they will quickly overcook, so we don’t recommend it.
The difference between Panko and Breadcrumbs
- We only use Panko Bread Crumbs for our Coconut Shrimp. Panko is a lighter, crunchier, flakier type of breadcrumb.
- Panko absorbs less oil than regular breadcrumbs because it is made from crustless white bread that is dried and processed into fine slivers. The result is a lighter and airier texture than most regular bread crumbs which helps it quickly crisp as it cooks.
- Panko is ideal for frying but also great as a light topping for cooked casseroles such as our Macaroni and Cheese.
- It’s a great binder for foods like meatballs and veggie burgers, and we use it in our Crab Cakes, which keeps them light and flavorful without feeling heavy.
- Breadcrumbs and panko can be used interchangeably in most recipes. Panko is usually sold unseasoned so you can season it to your liking.
What to serve with Coconut Shrimp
The perfect dipping sauce for these shrimp is our Sweet Chili Sauce Recipe, but our Pineapple Salsa Recipe is a great compliment too. The sauce and the salsa recipes are easy to make and take this shrimp to the next level! If you are short on time and need a quick dipping sauce buy a Thai sweet chili sauce in the international isle at your local grocery store.
Coconut Shrimp is versatile and pairs well with so many dishes! We love them as an entrée with a crisp fresh summer salad. Try our Fresh Peach Salad or Strawberry Spinach Saladfor a perfect pairing.
Serve these fresh salads alongside the best Coconut Shrimp
- Strawberry Spinach Salad
- Fresh Citrus Salad
- Fresh Peach Salad
- Easy Grilled Caesar Salad
- Warm Bacon Dressing Spinach Salad
- Arugula Beet Salad with Goat Cheese
Cocktails to compliment these mouthwatering prawns
- Spicy Mango Margaritas help carry out the island vibe!
- Our Paloma Cocktail is like being on vacation.
- Smooth Pineapple Vodka Cocktails are a perfect match
- Our Lemon Drop Martini is like sunshine in a glass
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Coconut Shrimp Recipe
Ingredients
- ½ cup all purpose flour
- 1 cup panko bread crumbs
- 1 cup sweet shredded coconut
- 2 eggs, beaten
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- coconut oil, to fill the bottom of the fry pan with oil
- 16 ounces Large shrimp or prawns, shelled, deveined and butterflied size 16/20 or 10/15
Instructions
- Start by butterflying the shrimp. Start by making a lengthwise incision in the shrimp. Start at the tail proceeding evenly through the shrimp. End result will resemble a butterfly with out stretched wings.
- Place shrimp in ice water while you finish butterflying shrimp.
- Set up three shallow bowls for dredging the shrimp in seasonings. Bowl 1 – combine flour, salt, pepper and garlic, and mix well Bowl 2 – beat 2 eggs wellBowl 3 – combine panko crumbs and shredded sweetened coconut, mix well
- Holding butterflied shrimp by the tail dredge with flour mixture. Making sure to pat both sides to made sure it is fully covered. Shake off excess.
- Next, dredge with egg mixture front and back taking care to make sure you have full coverage.
- Dredge shrimp with the panko, coconut mixture. This step is important and you want to make sure the shrimp is fully covered with mixture. The more mixture the more crispy, crunchy and yummy coconut flavor.
- In a large fry pan, fill the bottom of the pan with coconut oil. Heat oil on medium high and cook shrimp in batches.
- Working in batches place about 6 to 7 seasoned shrimp into oil. Cook for 2 to 3 minutes to give the desired browning. Turn and cook for additional 2 to 3 minutes until desired browning.
- Cooking for 2 minutes gives a lighter browning. 3 minutes will allow for a darker browning.
- Remove from oil and drain on a paper towel while you cook the remaining batches.
- Garnish with Chopped Chives and serve with lemon wedges
Biana
This shrimp looks amazing! Will be a perfect appetizer with the dipping sauce.
Beth
My daughter and I are going to love these! I’m so excited to try these. Looks and sounds so yummy! Making these as soon as I can!
AISilva
I don’t usually butterfly my shrimp when I cook them, but you’ve convinced me to try it out. These looks so good, and that sweet chili sauce sounds like it would be great with these! Thank you!
Lima Ekram
Ooh my favorite restaurant recipe – now I can make it at home!!
Tara
This coconut shrimp looks incredible! Love that crispy coating. Definitely sounds perfect for pairing with the sweet chili sauce. Yum!