Crunchy, succulent, and bursting with tropical flavor, easy coconut shrimp is a delightful treat that brings a taste of the islands right to your kitchen.

Easy Coconut Shrimp Recipe with lemon slices and dipping sauce.

This recipe combines crispy coconut-crusted shrimp with a hint of sweetness and a touch of spice, creating a dish that’s perfect for both casual dinners and special occasions. It’s a quick, easy recipe I love and know you will too!

We have a local Steak house here in our little country town that serves the most divine Coconut Shrimp! We don’t go often, but when we do, I always order the steak and coconut shrimp meal…because why choose?!

I’ve always wanted to make it at home, so when a friend of ours dropped off several pounds of fresh gulf shrimp… I knew the time had come.

In just a few simple steps, you too can recreate the magic restaurant-quality crispy coconut shrimp at home too! It’s a great way to impress family and friends.

Let’s gather our ingredients, heat up the oil, and get ready to enjoy a taste of paradise with this easy coconut shrimp recipe!

Table of Contents

Ingredients Needed

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Old Bay seasoning
2 large eggs – beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut (processed in a food processor, optional)
1 pound large raw shrimp, peeled and de-veined with tails attached, rinsed and patted dry
4 tablespoons vegetable oil, for frying

How To Make Coconut Shrimp

Breading Instructions

Begin with three separate bowls, or three “dredging” dishes. Combine flour, salt, pepper, and old bay seasoning in one.

Flour and seasoning in a dredging plate.

In a smaller bowl, add beaten eggs.

TIP: Since the shrimp are smaller, I like to use a small bowl for the beaten eggs. It makes it easier than to have them spread out in the dredging dish.

In the third bowl, or dish, combine the Panko bread crumbs and coconut. Now you are set up and ready to start coating those big beautiful shrimp!

TIP: I like to process my shredded coconut in the food processor to create a “chopped” rather than “shredded” coconut crumb. I feel it coats the shrimp better. However, it is 100% optional.

Three dredged dishes with flour, eggs, and coconut.

Rinse the shrimp and pat dry on a paper towel. Dip the shrimp into the flour mixture.

After you have dipped the shrimp in the flour, using tongs, dip them in the beaten eggs.

Dredge the shrimp into the coconut mixture, pressing them gently to adhere. Those shrimp need to be coated well in coconut! (Like an 80’s girl on the beach with her Tropicana sunbathing oil! If you know, you know! Lol)

Set the coated shrimp on a plate and continue coating the remaining shrimp.

TIP: Lay the egg-covered shrimp in the coconut and bread crumb mixture. Press down. Then, using a large spoon, spoon the coconut mixture over the top of the shrimp and press down. Remove from the coating and set on a plate until ready to fry.

Dredging shrimp in bread crumbs and coconut.

Cooking Instructions

In a large skillet, over medium heat, add enough oil to cover the bottom.

TIP: To test if the oil is hot enough, drop a small amount of coconut into the pan. If it sizzles and turns golden brown, it is ready for those shrimp!

Fry the coconut shrimp in batches. About 7–8 shrimp at a time. Be careful not to crowd them.

Using tongs, flip each shrimp after 2 minutes, or until golden brown. I love how beautiful these shrimp turn out after frying! Beautifully golden and crispy!

After each shrimp is completely cooked, place on a plate lined with paper towels as you fry the remaining shrimp.

Serving Tips for Coconut Shrimp

Now at that steak house, they serve their Coconut Shrimp with Shrimp Cocktail sauce. I sit there sadly, longingly wishing there was a mango pineapple dipping sauce, or a sweet and sour sauce. Anything but coconut with ketchup and horseradish. Sigh…

Well, when you’re at home having big plump coconut shrimp, you can do whatever you want! So I served mine with my favorite Panda Express Sweet and Sour Sauce! You can find it at your local market in the Asian aisle.

For a complete meal, I like to keep it simple and let the shrimp be the star of the show. Serve these golden delights alongside a fresh salad, or add a baked potato with a crusty loaf bread for a complete meal that’s sure to be a hit.

We truly enjoy this adaptation of my favorite seafood dish! A tropical vacation for the taste buds at home! The coating is crispy and flavorful. The biggest bonus is I get more than three! I can have five, six, or ten if I want! Life is good.

More Favorite Shrimp Recipes

Whether you’re a seafood lover or simply craving something exotic, this recipe promises to satisfy your palate with its irresistible blend of textures and flavors.

Thanks for stopping by my Nest today! I hope you enjoy this easy recipe as much as I do! The printable recipe card is below. Enjoy!

Happy Nesting!

Recipe Card

Easy Coconut Shrimp Recipe

Print Recipe

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 352 kcal

Ingredients

⅓ cup All-purpose flour
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Old Bay seasoning
2 large Eggs, beaten
¾ cup Panko bread crumbs
1 cup Sweetened shredded coconut
1 pound large raw shrimp, Peeled and deveined with tails attached
4 tbsp Vegetable oil

Instructions

First rinse and pat your shrimp dry. Next, you will need separate bowls or dredging plates. Combine flour, salt, pepper, and old bay in one. Beat the eggs in the second bowl. Combine Panko bread crumbs and coconut in the third dish or bowl.
Dip the shrimp into the flour, then the beaten eggs, and then dredge the shrimp into the coconut mixture, pressing down gently to adhere to the shrimp. Make sure you have a lot of coconut coating on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add just enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches 7-8 at a time. Do not crowd them in the pan. Flip, using tongs, after 2 minutes and fry the other side for 2–3 minutes until golden brown. Be careful to watch the shrimp when cooking. The coconut can easily burn.
Place the finished coconut shrimp on a plate lined with paper towel as you fry the remaining shrimp. Serve with dipping sauce of choice.
Store any leftover shrimp in the refrigerator for up to 3 days. Reheat the shrimp in the oven or air-fryer to maintain the crispy coating.

Notes

Tip: I like to process the coconut in my food processor to get a smaller “crumb”, but it isn’t necessary. I just find it works better for coating the shrimp.

Nutrition

Serving: 5gCalories: 352kcalCarbohydrates: 27gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 93mgSodium: 468mgPotassium: 147mgFiber: 2gSugar: 11gVitamin A: 136IUVitamin C: 0.2mgCalcium: 41mgIron: 2mg

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About the Author

Meet The Author

Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!