There’s something irresistible about shrimp that’s crispy on the outside, tender inside, and paired with a creamy sweet–spicy dip.
This crispy coconut shrimp recipe delivers just that—golden panko-coconut coating with a quick chili-mayo sauce that makes every bite pop with flavor.
Why You’ll Love This Recipe
The panko and coconut blend gives the shrimp a light, crunchy texture.
It’s quick to prepare and cooks in minutes—perfect for weeknights or appetizers.
The dipping sauce balances creamy, sweet, and spicy notes.
It feels like restaurant-style shrimp but is simple enough for home cooking.
What You’ll Need (Ingredient Highlights)
Shrimp – large, peeled, and deveined for easy eating.
Panko breadcrumbs – add an airy crunch.
Unsweetened shredded coconut – toasty, nutty flavor in the crust.
Eggs and flour – help the coating stick perfectly.
Mayonnaise + Thai sweet chili sauce + sriracha – a 3-ingredient sauce that’s tangy and bold.
Pro Tips Before You Start
Use large shrimp for the best crunch-to-bite ratio.
Press the coconut-panko mixture onto shrimp to help it adhere better.
Fry in small batches so the oil stays hot and the coating stays crisp.
Serve immediately while hot for maximum crunch.
How to Make Crispy Coconut Shrimp
Step 1 – Prep the breading station
Set up three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko and coconut combined.
Step 2 – Coat the shrimp
Dip each shrimp into flour, then egg, then the coconut-panko mix.
Press gently to help it stick. Place on a wire rack.
Step 3 – Fry the shrimp
Heat about 2 inches of oil in a skillet.
Fry shrimp in small batches, 2 minutes per side, until golden.
Step 4 – Drain and cool
Transfer shrimp to a paper towel–lined plate to drain excess oil.
Step 5 – Make the sauce
Mix mayonnaise, Thai sweet chili sauce, and sriracha in a bowl until smooth.
Step 6 – Serve
Arrange shrimp on a platter and serve with dipping sauce on the side.
What to Serve Them With
Pair with rice or noodles for a light meal.
Serve as an appetizer alongside fresh veggies.
Add to a tropical salad for a summery twist.
Variations / Substitutions
Swap shrimp for chicken tenders for a kid-friendly version.
Bake instead of frying at 425°F for ~12–14 minutes for a lighter option.
Adjust sriracha in the sauce to control spice level.
Try using coconut flakes instead of shredded for more texture.
Storage & Leftovers
Best served immediately for crispiness.
If needed, store in an airtight container in the fridge up to 2 days.
Reheat in the oven or air fryer to keep the coating crisp.
Avoid microwaving, as it softens the crust.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them completely dry before breading.
Can I air fry these instead of frying in oil?
Yes, cook at 390°F for 8–10 minutes, flipping halfway through.
What oil works best for frying?
Use neutral oils like canola, vegetable, or peanut oil.
How do I know shrimp are done?
They should be golden brown outside and opaque inside.
Can I prepare them ahead?
Yes, bread the shrimp and refrigerate for up to 2 hours before frying.
Is the sauce optional?
Yes, but it elevates the flavor and balances the richness of the shrimp.
Final Thoughts
This crispy coconut shrimp recipe is crunchy, flavorful, and perfect for dipping.
Whether you’re making it as an appetizer or light meal, it’s a crowd-pleaser that feels indulgent but is surprisingly easy to whip up.
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.