Coconut Shrimp is one of my favorite restaurant dishes that can easily be prepared at home. While you can enjoy it on its own, I love to pair it with a homemade sweet chili sauce that takes less than 5 minutes to come together. If you’ve never fried anything at home, this is a great place to start. Shrimp is easy to cook and pairs perfectly with coconut!
Why I love this recipe:
The exterior is wonderfully crispy and golden-brown, thanks to the panko breadcrumbs and shredded coconut. The shrimp inside remains tender and juicy. Plus, the recipe is surprisingly easy to follow, making it perfect for weeknight dinners or as a fun starter or appetizer when hosting friends and family!
For more easy seafood recipes, try my Shrimp Rice Bowls with Spicy Mayo, Shrimp In Coconut Curry Sauce, or this Thai Curry with Scallops next!
What’s In Coconut Shrimp?
This recipe breaks down into a few different components. You’ve got the batter for dredging the shrimp, the fresh seafood, the coconut coating, and lastly the chili dipping sauce.
- The batter is made with: eggs, rice flour, water, baking powder, fresh lime zest, paprika, garlic powder, kosher salt, and black pepper. Simply whisk it all together in a bowl.
- I like to use extra large or jumbo shrimp with their tails on. Be sure to peel and devein them!
- The coating is made by combining unsweetened shredded coconut flakes and panko breadcrumbs. Easy, flavorful, and has a great texture when fried!
- Sweet chili sauce: you’ll need Kewpie mayo, Thai sweet chili sauce, Sriracha, fresh lime juice, and a grated clove of garlic.
For garish, consider adding thinly sliced scallions, chopped fresh cilantro, and lime wedges!
Ingredient Substitutions
- Shrimp: If you can’t find or don’t want to use extra large or jumbo shrimp, any size will work however smaller shrimp will get lost in the breading. Also, you’ll need to adjust the cook time accordingly.
- Want to use a protein other than shrimp? You can use bite-size pieces of salmon or other fish, scallops, chicken, even tofu will work great!
- Sauces: Instead of the sweet chili sauce (which pairs beautifully with coconut!), you could make either tartar sauce, remoulade, or simply combine Kewpie mayo and Sriracha for a quick spicy mayo.
How To Make Coconut Shrimp
- Setup the dredging station. In one bowl, whisk together eggs, rice flour, water, baking powder, lime zest, paprika, garlic powder, kosher salt, and black pepper. In another, combine unsweetened shredded coconut and panko breadcrumbs.
- Prep the shrimp: Pat the shrimp dry with paper towels. Dip each shrimp first into the wet dredge, then into the coconut mixture until fully coated on all sides.
- Freeze for 20 minutes. This is to ensure that the shrimp don’t overcook while frying.
- Make the sweet chili sauce: Combine Kewpie mayo, sweet chili sauce, Sriracha, lime juice, and grated garlic. Season with kosher salt.
- Fry until crispy: Heat enough neutral oil (such as canola, grapeseed, or sunflower oil) in a large skillet over medium-high heat (around 350°F). Fry the shrimp in batches for 1-2 minutes per side, or until golden brown and cooked through.
- Garnish, then serve! Drain the cooked shrimp on paper towels to remove excess oil, then sprinkle immediately with a pinch of flaky sea salt. Enjoy hot with the sweet chili sauce for dipping. For garnish, add sliced green onion, cilantro, and lime wedges.
FAQs
Yes, of course! I like to use tail-on shrimp because it makes it easier to coat in the breading without making a mess, but it’s easier to eat without the tails on.
I prefer not to because it’s too sweet for my taste, but if that’s all you’ve got available, yes. Maybe use less coconut flakes and a bit more panko breadcrumbs to balance out the sweetness. Or add fresh herbs to the breading!
No, I don’t recommend that here.
Yes! I already use rice flour instead of all-purpose flour, so simply substitute with gluten-free panko breadcrumbs and you’re good to go.
Ari’s Best Tips!
- Pop the breaded shrimp into a freezer for about 20 minutes before frying. This will ensure the shrimp don’t overcook in the hot oil.
- If you plan to use the shrimp in sandwiches, tacos, etc. I do recommend removing the tails before breading.
- Ensure the oil is hot enough before frying! Otherwise, the shrimp won’t crisp up and will end up greasy.
- Don’t overcrowd the pan: This will lower the oil temperature and result in soggy shrimp. Fry the shrimp in batches to maintain proper heat.
- To air-fry shrimp: Preheat an air fryer to 375. Coat the airfryer basket with cooking spray, then place the coconut shrimp inside in a single layer (working in batches, as needed). Spray the shrimp with cooking spray, then cook for 5 minutes, turning once halfway through cook time. Extra-large shrimp will take 1-2 minutes more, while smaller shrimp may take 1 minute less.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can bread the shrimp ahead of time and store them in the refrigerator for up to 24 hours.
- Leftovers and storage: Leftover cooked shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan with a little oil or in the oven at 375°F for a few minutes until warmed through. Remember, seafood has a shorter shelf-life than other proteins.
Freeze the breaded, uncooked shrimp on a baking sheet. Once frozen, transfer them to a freezer bag for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time.
Serving Suggestions
If not enjoying coconut shrimp as an appetizer, you can serve it over steamed white rice (love a good rice bowl!), on salads, in wraps, or in lettuce cups.
For a few quick and easy side dishes, consider grilled or steamed vegetables or a crunchy cabbage slaw.
Crunchy, slightly sweet, and perfect with the homemade chili sauce — if you’re like me, this is one shrimp dish you’ll be craving endlessly!
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Crispy Coconut Shrimp with Sweet Chili Sauce
Equipment
- Paper towels
- Skillet or pan
Ingredients
For the batter
- 2 large eggs
- ½ cup rice flour
- ½ cup water
- 1 tsp baking powder
- 1 tsp fresh lime zest, from 1 medium lime (reserve and use the juice for sauce)
- ½ tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the shrimp
- 1½ lbs extra large or jumbo shrimp, peeled and deveined
- 1½ cups unsweetened shredded coconut flakes
- 1 cup panko breadcrumbs
- 3-4 cups neutral oil, for frying
- For garnish: flaky sea salt, scallions, cilantro, lime wedges from 1-2 limes
For the sauce
- ½ cup Kewpie mayo
- 2 Tbsp Thai sweet chili sauce
- 1 Tbsp Sriracha
- 1-2 tsp fresh lime juice, to taste
- 1 clove of garlic, grated
Instructions
- Prepare the batter. In a large bowl, combine 2 large eggs, ½ cup rice flour, ½ cup water, 1 tsp baking powder, 1 tsp fresh lime zest, ½ tsp paprika, ½ tsp garlic powder, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk well.
- Prepare the coating. In a separate bowl, combine 1½ cups unsweetened shredded coconut and 1 cup panko breadcrumbs.
- Coat the shrimp. Pat the shrimp dry, then hold them by their tails and dip each one first into the batter and then (after letting excess batter drip off) transfer to the breading station. Coat fully in coconut and panko on all sides, then move to a plate or wire rack. Repeat with remaining shrimp.
- Freeze the shrimp. Transfer the breaded shrimp to a freezer for at least 20 minutes. This helps to ensure that the shrimp don’t overcook when they hit the hot oil.
- Make the sweet chili sauce. Place ½ cup Kewpie mayo in a bowl with 2 Tbsp sweet chili sauce, 1 Tbsp Sriracha, 1 tsp fresh lime juice, and 1 grated clove of garlic. Stir well, then taste and adjust seasoning. Add remaining 1 tsp of lime juice if wanted, or season with a pinch of Kosher salt.
- Heat the oil. Heat enough neutral oil in a skillet or pan to come up about 1-2-inches. Warm over medium-high heat until the oil reaches 350F.
- Fry the shrimp. Working in batches, carefully lower a few of the shrimp into the hot oil and cook until golden brown and crispy, about 1-2 minutes per side. Transfer immediately to a paper towel lined wire rack, then season with a pinch of flaky sea salt. Repeat with remaining shrimp.
- To serve: Enjoy the fried shrimp hot with sweet chili sauce on the side. I like to garnish with scallions, cilantro, and serve with lime wedges.
Notes
- Because not all of the oil is consumed, the nutrition information should be lower — these are an estimate.
- To make gluten-free, simply substitute the panko with a gluten-free panko breadcrumbs. I already recommend using rice flour instead of all-purpose, so you’re good to go.
- If using shrimp for sandwiches, tacos, etc., remove tails before dredging and frying.
- Any size shrimp can be used, but adjust cook time accordingly.
- To air-fry shrimp: Preheat an air fryer to 375. Coat the airfryer basket with cooking spray, then place the coconut shrimp inside in a single layer (working in batches, as needed). Spray the shrimp with cooking spray, then cook for 5 minutes, turning once halfway through cook time. Extra-large shrimp will take 1-2 minutes more, while smaller shrimp may take 1 minute less.
- To make-ahead: You can bread the shrimp ahead of time and store them in the refrigerator for up to 24 hours.
- Leftovers and storage: Leftover cooked shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan with a little oil or in the oven at 375°F for a few minutes until warmed through. Remember, seafood has a shorter shelf-life than other proteins.
- Freeze the breaded, uncooked shrimp on a baking sheet. Once frozen, transfer them to a freezer bag for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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