This Coconut Shrimp recipe is guaranteed to get rave reviews and recipe requests! They’re crispy, sweet, and cooked to golden perfection.
It costs about $28.23 to make this shrimp recipe. It makes six servings for about $4.70 per serving.
If you love shrimp as much as I do, try these other delicious recipes: Hawaiian Food Truck Garlic Shrimp, Shrimp Baked Potato, and Grandma’s Baked Stuffed Shrimp.
Coconut Shrimp
Shrimp is a favorite food item for me, especially when I am in Hawaii. The food trucks are the best!
The last time I was there with my sisters-in-law, we ate coconut shrimp at one of the local food trucks, and we knew we had to come home and immediately make a copycat recipe.
This finger food is a total crowd-pleaser that can be served as an appetizer at a party or as the main dish for a family dinner. Everyone will ask you for your Coconut Shrimp recipe whenever you serve it, so get ready to share!
Ingredients and Estimated Cost
Per Serving Cost: $4.70
Recipe Cost: $28.23
- ⅔ cup flour – $0.06
- 1 teaspoon salt – $0.01
- 1 teaspoon black pepper – $0.11
- 2 cups sweetened shredded coconut – $3.24
- 1 cup Panko bread crumbs – $0.89
- 1 ½ pounds raw extra-large shrimp – $19.88
- 3 large eggs – $1.29
- 4-6 Tablespoons vegetable oil – $2.75
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in February 2023.
How To Make Coconut Shrimp
***For complete recipe instructions, see the recipe card below.
- First, line a baking sheet with parchment paper and then get out three medium bowls.
- Next, whisk together the flour, salt, and black pepper in the first bowl.
- Beat together the eggs in the second bowl.
- Then, mix the coconut and Panko bread crumbs in the third bowl.
- Next, pat dry the shrimp with paper towels and then set the shrimp in the flour. Shake off the excess flour.
- Dip the shrimp into the eggs and then roll the shrimp in the coconut-Panko mixture, pressing gently, so the mixture sticks.
- Place the shrimp on the baking sheet and let them chill for twenty minutes.
- Preheat the oven to 200 degrees F and line a baking sheet with parchment paper and a wire rack.
- Then, add oil to a large skillet and preheat it over medium heat.
- Fry seven to eight shrimp in the skillet, seven to eight at a time. Flip them over and fry the shrimp for another two to three minutes.
- Set the shrimp on the pan and place them in the warm oven. Continue frying the shrimp in batches until finished.
- Finally, combine the Thai chili sauce and mango chutney to make the dipping sauce, and then serve the shrimp with the dipping sauce and some white rice.
Recipe Variations
- You can use orange marmalade or peach preserves for the dipping sauce if you cannot find mango chutney.
Storage Tips
SERVE: You can keep these out for about 90 minutes before they need to be stored and refrigerated.
STORE:Leftovers will stay fresh in the refrigerator for up to three days when stored in an airtight container.
FREEZE: The shrimp used for this recipe has been previously frozen so I do not recommend freezing it again as it changes the texture of the shrimp.
Recipe FAQs
Coconut Shrimp is breaded shrimp fried in oil to give it the classic crispy bite of succulent shrimp. Shrimp is dipped into a flour mixture, followed by eggs, and then a coconut and Panko bread mixture before being fried in a skillet. The result is a sweet flavor with a crispy texture.
This simple dipping sauce I make to go with this recipe uses only two ingredients: mango chutney and Thai chili sauce. The result is a sweet and spicy sauce that perfectly complements the shrimp.
The best companion for this shrimp is this Classic Hawaiian Macaroni Salad. But you could also serve it with rice, french fries, and broccoli. Enjoy!
More Main Dishes
- Classic Shrimp Scampi Pasta
- Smoked Lobster Tails
- Lobster Alfredo
- Baked Salmon
- Greek Chicken With Lemon and Feta
- Vietnamese Summer Rolls with Dipping Sauces
- Air Fryer Filet Mignon with Garlic Butter
- Spicy Noodles
- Ground Beef Lettuce Wraps
- Shrimp Fajitas
Coconut Shrimp
Equipment
- Medium bowls
- whisk
- mixing spoon
- large skillet
- baking sheets
- wire rack
- Measuring cups
- Measuring spoons
- tongs
Ingredients
COCONUT SHRIMP:
- ⅔ cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups sweetened shredded coconut
- 1 cup Panko bread crumbs
- 1 ½ pound raw extra-large shrimp 21-25 per pound, peeled and deveined with tails attached
- 3 large eggs
- 4-6 Tablespoons vegetable or coconut oil
MANGO DIPPING SAUCE:
- 5 Tablespoons Thai chili sauce
- ½ cup mango chutney OR orange marmalade
Instructions
PREP BAKING SHEET:
- Before you begin, line a baking sheet with parchment paper.
PREP COATINGS:
- You’ll need 3 medium bowls or pie plates.
- Whisk together flour, salt, and black pepper in the first bowl.
- In the second bowl, beat together the eggs.
- In the third bowl, combine the coconut and Panko.
COAT SHRIMP AND CHILL:
- Pat the shrimp dry with paper towels.
- Place the shrimp in the flour, shaking off excess.
- Then dip into the eggs, letting excess drip back into the bowl.
- Then roll the shrimp in the coconut-Panko mixture as you press gently, so the mixture adheres.
- Transfer the shrimp to the prepared baking sheet. Once the shrimp are coated, chill the shrimp for 20 minutes or up to 3 hours.
PREP OVEN AND PAN:
- You’ll be frying the shrimp in batches, so you’ll need a warm oven to keep the shrimp in.
- Move the oven rack to the middle position and preheat the oven to 200 degrees F.
- Line a rimmed baking sheet with parchment paper, and place a wire rack on top of the baking sheet.
PREP PAN AND OIL:
- In a large skillet, add enough oil to cover the bottom and preheat the skillet over medium heat.
FRY SHRIMP:
- Once the oil is simmering, add 7-8 shrimp to the pan, making sure not to overcrowd the pan.
- Turn the shrimp over and fry for another 2-3 minutes until deliciously golden brown.
- Transfer the shrimp to the prepared pan with the wire rack and place it in the oven to keep warm.
- Repeat with the remaining shrimp and fry in batches.
MAKE MANGO DIPPING SAUCE:
- Combine the dipping sauce ingredients in a small bowl.
TO FINISH:
- Serve the shrimp with the dipping sauce and white rice.
Nutrition
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Love these crispy shrimp. The sauce is so easy but soooo good
Cant wait to try this coconut shrimp. Looks so delicious. Thanks for sharing.
This recipe is incredible! Turned out perfectly crisp and delicious; easily, the best way to enjoy shrimp! Definitely a new favorite dish!
I love how easy these crispy flavorful shrimp are. They are incredible and I can’t wait to make them.
Love this recipe! I never realized coconut shrimp would be so easy to make!
Excellent recipe turned out!