There’s something irresistible about the crunch of coconut-coated shrimp with a squeeze of fresh lime.
This best coconut shrimp recipe is golden, crispy, and full of flavor, making it a restaurant-style dish you can easily create at home.
Why You’ll Love This Recipe
The shrimp are perfectly crispy outside yet juicy inside.
Coconut and panko create a light, crunchy coating.
It’s simple to prepare and ready in under 30 minutes.
Pairs beautifully with sweet or tangy dipping sauces.
What You’ll Need (Ingredient Highlights)
Large shrimp – peeled and deveined for easy eating.
Sweetened shredded coconut – gives the coating a toasty sweetness.
Panko breadcrumbs – keeps the crust extra crispy.
Flour and eggs – the base of the breading station.
Garlic powder and paprika – add savory depth.
Lime wedges – brighten the flavors when served.
Pro Tips Before You Start
Pat shrimp dry before breading to help coating stick.
Press the coconut-panko mixture onto the shrimp so it adheres well.
Work in small batches when frying to avoid overcrowding.
Use a thermometer if possible—oil should be around 350°F for even frying.
How to Make the Best Coconut Shrimp
Step 1 – Prepare breading station
In one bowl, mix flour, garlic powder, paprika, salt, and black pepper.
Beat eggs in a second bowl. Combine coconut and panko in a third bowl.
Step 2 – Coat the shrimp
Dip each shrimp in flour, then egg, then the coconut-panko mixture, pressing lightly to coat.
Step 3 – Fry the shrimp
Heat vegetable oil in a skillet over medium-high.
Fry shrimp in batches for 2–3 minutes per side until golden brown.
Step 4 – Drain and serve
Place cooked shrimp on a paper towel-lined plate to remove excess oil.
Serve warm with lime wedges.
What to Serve Them With
Pair with sweet chili sauce or spicy mayo for dipping.
Serve alongside a fresh mango salsa for a tropical twist.
Enjoy with steamed rice or a crisp salad for a light meal.
Variations / Substitutions
Try unsweetened coconut if you prefer less sweetness.
Use gluten-free panko for a gluten-free version.
Air fry instead of deep frying for a lighter option.
Add a dash of cayenne pepper for a spicy kick.
Storage & Leftovers
Best enjoyed fresh and hot for crispiness.
If needed, store leftovers in the fridge for up to 2 days.
Reheat in an oven or air fryer to restore crunch.
Avoid microwaving, which makes the coating soggy.
FAQs
Can I make this in an air fryer?
Yes, air fry at 375°F for 8–10 minutes, flipping halfway.
Do I need to devein shrimp?
It’s recommended for the best texture and presentation.
Can I bake coconut shrimp instead of frying?
Yes, bake at 400°F for about 12–15 minutes until golden.
What sauce goes best with coconut shrimp?
Sweet chili sauce, pineapple salsa, or a tangy lime aioli work great.
Can I freeze coconut shrimp?
Yes, freeze breaded but uncooked shrimp, then fry or bake directly from frozen.
How do I know the shrimp are done?
They should be pink inside with an opaque texture, and the coating golden brown.
Final Thoughts
This best coconut shrimp recipe delivers restaurant-quality crunch and flavor in every bite.
It’s easy enough for a weeknight treat but impressive enough to serve at parties.
Once you try it, it’ll be a go-to favorite.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.