Description
Looking for a fun, tropical-inspired appetizer or main dish that’s golden, crunchy, and full of flavor? This Crispy Coconut Shrimp recipe is your answer. Juicy shrimp are coated in a light batter of coconut and breadcrumbs, then baked or fried to perfection for a crispy, sweet, and savory bite. Pair it with a tangy dipping sauce and you’ve got an irresistible crowd-pleaser.
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Ingredients
For the Shrimp:
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1 lb large raw shrimp, peeled and deveined (tails on)
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½ cup all-purpose flour
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½ tsp salt
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¼ tsp black pepper
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2 large eggs
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¾ cup panko breadcrumbs
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¾ cup sweetened shredded coconut
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Cooking oil (for frying or spraying if baking)
For the Dipping Sauce (optional but recommended):
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¼ cup orange marmalade
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1 tbsp Dijon mustard
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1 tbsp lime juice
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½ tsp red pepper flakes (optional, for heat)
Instructions
Step 1: Prepare the Breading Stations
In one shallow bowl, mix flour, salt, and pepper.
In a second bowl, whisk the eggs.
In a third bowl, combine panko breadcrumbs and shredded coconut.
Step 2: Bread the Shrimp
Pat shrimp dry with a paper towel to help the coating stick.
Dip each shrimp first in the flour mixture, shaking off excess.
Then dip into the beaten eggs.
Finally, coat the shrimp with the coconut-panko mixture, pressing gently to help it stick.
Place coated shrimp on a plate or tray.
Step 3: Cook the Shrimp – Two Options
To Fry:
Heat about 1 inch of oil in a deep skillet over medium heat until it reaches 350°F (175°C).
Fry the shrimp in batches for 2–3 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
To Bake (Healthier Option):
Preheat oven to 425°F (220°C).
Place breaded shrimp on a parchment-lined baking sheet or a wire rack over a baking tray.
Lightly spray with cooking oil.
Bake for 12–15 minutes, flipping halfway, until golden and crisp.
Step 4: Make the Dipping Sauce
In a small bowl, mix orange marmalade, Dijon mustard, lime juice, and red pepper flakes.
Adjust ingredients to taste—more lime for tang, more marmalade for sweetness.
Step 5: Serve and Enjoy
Serve the crispy coconut shrimp immediately while hot and crunchy.
Pair with the sweet-and-tangy dipping sauce and lime wedges for a zesty finish.
Notes
- Use Large Shrimp – Bigger shrimp hold up better and are easier to bread.
- Don’t Overcrowd the Pan – If frying, cook in batches to keep the oil temperature steady.
- Chill Before Baking – For extra crispiness, chill breaded shrimp for 10 minutes before baking.
- Even Coating – Press the coconut and panko firmly onto the shrimp for a solid crust.
- Use a Wire Rack – If baking, a wire rack ensures even air circulation and crisp results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: American (with tropical influence)