Easy Coconut Shrimp
Hey there, friend! So, the other night, my cousin texted asking for something “fancy but not fussy” for her game night (which, by the way, usually devolves into barely organized chaos and someone spilling something on my rug). Anyway, I immediately thought of coconut shrimp. There’s just something about that sweet, crisp bite, especially when you’re standing around the kitchen, maybe sipping something cold. I mean, these little guys have saved me from dinner party panic more times than I can count—even that time I completely misread the oven temperature. Oops! But, I digress…
What Makes This Shrimp So Darn Good?
I whip these up when I want people to think I worked way harder than I actually did (don’t tell my in-laws). My family goes wild for them—my sister insists it’s the crunch, but I secretly think it’s because she doesn’t have to share. Oh, and if you’ve ever battled with breading that falls off—been there!—this method usually holds strong. (Except that one time I forgot the egg. Don’t do that!)
What You’ll Need (and What I Sometimes Swap In)
- 1 lb large shrimp (peeled and deveined; tail-on looks nice, but tail-off is fine too—my kids hate tails, go figure)
- 1/2 cup all-purpose flour (I’ve used gluten-free flour in a pinch, just don’t use self-raising unless you want a science experiment)
- 2 large eggs (or 3 if they’re titchy eggs—sometimes I just grab whatever’s left in the fridge)
- 3/4 cup panko breadcrumbs (my grandma swears by homemade, but store-bought works a treat)
- 1 cup shredded sweetened coconut (unsweetened if you’re feeling less tropical, but I like the pop of sugar)
- Salt & pepper (I don’t really measure this—just a good pinch)
- Oil for frying (I usually grab canola, but coconut oil is lovely if you want to go all-in)
If you’re feeling wild, toss a pinch of smoked paprika or chili powder into the flour. I did that once and it was… interesting. In a good way?
How I Actually Make These (With a Few Detours)
- Get your stations set up. Three bowls: flour (seasoned with salt and pepper), beaten eggs, panko plus coconut mixed together. I try to keep one hand for wet stuff and one for dry, but… habits die hard.
- Coat the shrimp. Dunk each shrimp in flour, then egg (kind of messy, don’t stress), then the panko-coconut mix. This is where I usually sneak a taste of the coconut mix. Just, you know, for quality control.
- Heat the oil. Pour about 1/2 inch of oil in a big skillet (medium heat). If you don’t have a thermometer, drop a crumb in—if it sizzles, you’re in business.
- Fry up the shrimp. Lay them in (don’t overcrowd!) and cook until golden—about 2 minutes per side. Don’t panic if they look a bit pale at first; they crisp up quickly. Flip with tongs, but if you only have a fork, that works too (just be careful—been there, burned that).
- Drain & serve. Pile onto a paper-lined plate. This is the bit my kids hover for, nabbing the first ones before I even finish the batch.
What I Wish I Knew Sooner (Notes & Real Talk)
- Flour your shrimp really well—otherwise the coating goes walkabout.
- If your coconut’s too chunky, give it a quick chop. I once skipped this, got weird, half-burned bits. Lesson learned.
- Fresh shrimp taste best, but frozen works; just dry them well or you end up with a splatterfest.
Fun Twists I’ve Tried (And a Fail…)
- Added lime zest to the coconut. Yum. Super fresh.
- Tried beer batter once—honestly, too heavy. Not my jam, but maybe yours?
- Used crushed cornflakes instead of panko. Crunchy! Kids loved it—less coconutty, though.
What You’ll Need (And If You Don’t Have It…)
- Large skillet or frying pan (if not, a deep saucepan is fine. I’ve even made it work with a camping stove. Not recommended, but there you go.)
- Mixing bowls (No fancy ones needed. I once used a salad bowl for the breadcrumbs—worked fine.)
- Slotted spoon or tongs (or, honestly, a fork, but please be careful!)
- Paper towels for draining
How Long Do These Last? (Spoiler: Not Long!)
Store leftovers in an airtight container in the fridge—if you somehow have them. They’re best crispy, but you can reheat in the oven at 350°F for about 8 minutes. But honestly, in my house, they hardly ever make it past the first round. If you must freeze, do it before frying; then fry straight from frozen—just a tad longer.
How I Like to Serve Them (And Family Quirks)
I love these with a quick mango salsa or sweet chili sauce. My Uncle Dave piles them onto a big platter with lime wedges, and apparently it’s not a party until someone dips them in ranch (I don’t get it, but hey, each to their own). Sometimes I add a green salad—more for looks than anything else. Here’s a mango salsa recipe I like.
Things I Learned the Hard Way (Pro Tips… Sort Of)
- Don’t rush the oil heat-up. I tried cranking it up to save time and got burnt coconut. Not worth it.
- Keep the coating bowls separate. I once used just one bowl for everything—bad move. Shrimp got clumpy. Lesson learnt.
- Let the fried shrimp rest a sec before eating. I have a burned tongue story I’ll spare you.
Questions Folks Actually Ask Me (With Honest Answers)
- Can I bake these instead of frying? Yep—oven at 425°F, bake on a rack for about 10-12 mins, flip halfway. Not as crispy though, if I’m being honest (but less mess on the hob!)
- Do I have to use sweetened coconut? No, but I find the unsweetened kind a bit bland. Maybe that’s just me.
- Fresh or frozen shrimp? Both work. Just pat ’em dry—drippy shrimp equals sad, soggy crust.
- What dipping sauce do you use? Usually sweet chili, but this homemade chili sauce is fab. Or try a squeeze of lime if you’re feeling lazy.
- Can I prep ahead? Sorta. Coat the shrimp and stick them in the fridge for a couple hours. Fry right before serving—trust me.
And, before I forget, if you want to see how the pros do it (or just like watching shrimp get crispy), here’s a video I sometimes check out for fun. Or just dive in and wing it—sometimes that’s half the fun.
Anyway, that’s my not-so-perfect, but always delicious, coconut shrimp adventure. Let me know how yours turns out—or if you figure out a way to keep my sister from eating the last one!
Ingredients
- 1 pound large shrimp, peeled and deveined, tails on
- 1 cup sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
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1In a shallow bowl, combine shredded coconut and panko breadcrumbs. In a separate bowl, place the flour. In a third bowl, beat the eggs with salt and pepper.
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2Dredge each shrimp in flour, dip into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
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3Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot.
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4Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
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5Transfer cooked shrimp to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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