Coconut Fried Shrimp

Coconut Fried Shrimp are a restaurant indulgence that are even BETTER at home. Juicy, perfectly cooked shrimp are coated in a crunchy golden crust of panko breadcrumbs and tropical coconut that is sweet but not too sweet.

This Coconut Shrimp Recipe Is Better Than Any Restaurant Version!

Coconut shrimp is a popular restaurant indulgence, for good reason. When it’s good, it’s the perfect balance of savory and sweet, and the shrimp have a crispy golden brown coating while still being juicy and tender on the inside.

But the truth is that this dish is sometimes a letdown at restaurants. Either they’re overly fried, or soggy, or they just don’t make it to your table fast enough to be at their best (like, you can tell they’ve sat under a warmer for a few minutes, you know?).

Once you try this coconut shrimp recipe at home, you might never feel the need to order it out again. The perfect combination of panko breadcrumbs and shredded coconut gives you maximum crunch and the right amount of sweetness. And your dining room table being steps from your kitchen means you’ll get the freshest, crispiest shrimp possible!

Fried Coconut Shrimp Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• shrimp – I’ve found that 16-20 count shrimp are a great size for coconut shrimp. They’re large and meaty and feel really luxurious to eat. You’ll want shrimp that are peeled and deveined, but with their tails on. And I highly recommend taking a few extra minutes to butterfly the shrimp (directions below), which gives them more surface area for the crispy coating!
• eggs – these serve as the “glue” for the dredging process, helping the coating stick to the shrimp.
• panko breadcrumbs – the lightest, crispiest breadcrumbs. It’s worth a special trip to the store for this particular type of breadcrumb, if you don’t already have them.
• shredded unsweetened coconut – most recipes use sweetened coconut, but I think that unsweetened is, well, sweet enough. It gives the dish a tropical flavor without being overwhelmingly sweet.
• all-purpose flour – part of the coating mixture that helps the shrimp get nice and golden brown.
• cornstarch – amps up the crispiness of the coating in this recipe for coconut shrimp.
• salt – important for seasoning the shrimp both before and after frying.
• pepper – adds a mild spiciness to balance the sweetness.
• vegetable oil – a neutral oil that is ideal for frying at home.

How To Butterfly Shrimp

If your shrimp need to be peeled and deveined, do that first, leaving the tail intact.

Starting at the head and moving down the back of the shrimp towards the tail, use a small sharp knife to cut an incision down the length of the shrimp. You should cut about three quarters of the way into the shrimp, but be careful not to split the shrimp fully in half. You want the two halves to remain connected.

Spread the shrimp open like a book, and place each butterflied shrimp flat on a plate.

How To Make Coconut Shrimp

1. STIR. In a small bowl, stir together the panko, coconut, flour and cornstarch.

2. SEASON. Pat the shrimp dry and sprinkle them with salt and pepper.

3. EGGS. Whisk the eggs, then add the shrimp to the eggs and toss to combine.

4. BREADING. One at a time, toss the shrimp in the coconut mixture, pressing lightly so it adheres. Place the shrimp on a large plate.

5. FRY. In batches, fry the panko-coconut crusted shrimp in about an inch of vegetable oil in a large pot, until they are golden brown and cooked through. Transfer to a paper towel-lined plate and sprinkle with more salt.

What To Serve With Coconut Shrimp

Choose one or two options from each category below, and you’ll have a full meal!

• DIPPING SAUCE – Coconut Shrimp Sauce or Honey Mustard Dressing
• STARCHY SIDES – Vegetarian Kimchi Fried Rice, Seasoned Rice or Baked French Fries
• VEGETABLE OPTIONS – Air Fryer Brussel Sprouts, Grilled Zucchini Spears or Shishito Peppers
• DRINKS – Agua Fresca, Pineapple Sangria or Lemon Margarita

How To Store Leftover Panko-Coconut Crusted Shrimp

If you have leftovers, transfer them to an airtight storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 2 days. 

Reheating Fried Coconut Shrimp

To reheat, place shrimp in a single layer on a rimmed baking sheet and bake in a 350 degree F oven until warmed through.

Or, if you have an air fryer, I highly recommend using that to reheat this coconut shrimp recipe. Place shrimp in single layer in air fryer basket, spray lightly with cooking spray, and cook at 350 degrees F until crispy and warm.