Coconut shrimp is a delightful dish that combines the sweetness of coconut with the savory taste of shrimp. This recipe is perfect for a quick appetizer or a main course that will impress your guests with its crispy texture and delicious flavor.
When preparing this recipe, you might need to purchase shredded coconut and panko breadcrumbs if they are not already in your pantry. These ingredients are essential for achieving the perfect crispy coating. You can find them in the baking or international aisle of most supermarkets.

Ingredients for Coconut Shrimp Recipe
Shrimp: Fresh or frozen, peeled and deveined, these are the main protein in the dish.
Shredded coconut: Adds a sweet and nutty flavor to the coating.
Panko breadcrumbs: Japanese-style breadcrumbs that provide extra crunch.
All-purpose flour: Helps the coating stick to the shrimp.
Eggs: Used to bind the coating to the shrimp.
Salt: Enhances the overall flavor.
Black pepper: Adds a hint of spice.
Vegetable oil: Used for frying the shrimp to a golden brown.
Technique Tip for This Recipe
When coating the shrimp, ensure they are thoroughly dried with paper towels before dipping them into the flour mixture. This helps the flour adhere better, creating a more even and crispy coating. Additionally, press the coconut-panko mixture firmly onto the shrimp to ensure it sticks well and provides a satisfying crunch when fried.
Suggested Side Dishes
Alternative Ingredients
shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and can be similarly breaded and fried.
shredded coconut - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be used if coconut flavor is not essential.
panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used for a similar texture, though they may be slightly less crispy.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a coating to help the batter adhere and create a crispy texture.
beaten eggs - Substitute with buttermilk: Buttermilk can act as a binding agent and provide a tangy flavor.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.
Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- Allow the coconut shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
- Place the cooled shrimp in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
- Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days. For longer storage, consider freezing.
- To freeze, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours until the shrimp are solid.
- Transfer the frozen shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
- For an extra crispy texture, consider reheating the shrimp in an air fryer at 375°F (190°C) for 5-7 minutes.
- Avoid microwaving the shrimp as it can make the coconut-panko coating soggy and less appetizing.
How to Reheat Leftovers
Preheat your oven to 375°F (190°C). Place the coconut shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.
For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the shrimp in a single layer and cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crunchy.
If you prefer the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp for about 2-3 minutes per side, until they regain their crispiness.
For a microwave option, place the shrimp on a microwave-safe plate lined with a paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method may not retain the original crispiness.
To steam, place the shrimp in a steamer basket over boiling water. Cover and steam for about 3-4 minutes, until heated through. This method keeps the shrimp moist but may soften the crispy coating.
Best Tools for Preparing This Recipe
Mixing bowl: Use this to combine the shredded coconut and panko breadcrumbs.
Mixing bowl: Use another one to mix the flour, salt, and black pepper.
Whisk: Beat the eggs until they are well combined.
Frying pan: Heat the vegetable oil in this pan over medium-high heat.
Tongs: Use these to dip each shrimp into the flour mixture, then the beaten eggs, and finally coat with the coconut-panko mixture.
Paper towels: Drain the fried shrimp on these to remove excess oil.
Plate: Place the coated shrimp on this before frying.
Measuring cups: Measure out the shredded coconut, panko breadcrumbs, flour, and vegetable oil accurately.
Spatula: Flip the shrimp while frying to ensure they cook evenly on both sides.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Measure and mix the shredded coconut and panko breadcrumbs ahead of time to streamline the process.
Use a breading station: Set up a station with bowls for the flour mixture, beaten eggs, and coconut-panko mixture to make coating the shrimp faster.
Batch frying: Fry the shrimp in batches to ensure even cooking and save time.
Preheat oil: Start heating the vegetable oil while you prepare the shrimp to reduce waiting time.

Coconut Shrimp Recipe
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 cup Shredded coconut
- 1 cup Panko breadcrumbs
- ½ cup All-purpose flour
- 2 Eggs beaten
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 cup Vegetable oil for frying
Instructions
- 1. In a bowl, mix the shredded coconut and panko breadcrumbs.
- 2. In another bowl, combine the flour, salt, and black pepper.
- 3. Dip each shrimp into the flour mixture, then the beaten eggs, and finally coat with the coconut-panko mixture.
- 4. Heat the vegetable oil in a frying pan over medium-high heat.
- 5. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- 6. Remove the shrimp and drain on paper towels. Serve hot.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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