The Best Coconut Shrimp Recipe
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These crispy coconut shrimp are unbelievably delicious and easy to make. This is one of my favorite shrimp recipes. Serve them with chilli sauce and you have the perfect appetizer.
The Best Coconut Shrimp Recipe
Crispy coconut shrimp made with panko and shredded coconut. Easy appetizer, fried or air-fried, golden, crunchy, and full of flavor!
Equipment
Ingredients
- 1 pound (450 g) Raw shrimp Jumbo size, peeled and deveined, tails on
- 1 cup (75 g) Shredded coconut or coconut flakes
- 1 cup (90 g) Panko breadcrumbs
- 1 cup (125 g) All-purpose flour divided
- 1 Egg large
- 100 ml (100 ml) Sparkling water or beer
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- ½ teaspoon Paprika
- ½ teaspoon Red chilli flakes
- 1 teaspoon Garlic powder
- Oil for frying
- Seeet chilli sauce for dipping
Instructions
- Prepare the Shrimp: Butterfly each shrimp by slicing a slit down its back (about three-quarters deep) to the tail, then gently open the flesh. Season lightly with salt and pepper.
- Make the Batter: In a large bowl, whisk together the egg, sparkling water (or beer), half the flour (about 65g), baking powder, salt, garlic powder, chili flakes, and paprika until smooth.
- Prepare the Coatings: In a second bowl, combine shredded coconut and panko breadcrumbs.
- In a third bowl, place the remaining ½ cup (65g) of flour.
- Coat the Shrimp: Dredge each shrimp in flour, shake off excess, dip into the batter, then press into the coconut-panko mixture until well coated. Place coated shrimp on a tray or plate.
- Freeze (Optional but Recommended): Freeze the coated shrimp for 30 minutes to help the coating stick and get extra crispy.
- Fry the Shrimp: Heat oil in a large pan to 350°F (175°C). Fry shrimp in batches for 2 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Serve: Enjoy immediately with sweet chili sauce or your favorite dip.
Video
Notes
- Oil Temperature: Use a kitchen thermometer to keep the oil at 350°F (175°C). If it’s too cool, the shrimp will absorb oil; too hot, and they’ll burn before cooking through.
- Make It Air Fryer Friendly: Spray the coated shrimp lightly with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Beer vs. Sparkling Water: Beer adds a deeper flavor and a light, crisp texture, while sparkling water keeps the batter neutral and airy.
- Coconut Choice: Use unsweetened coconut for a balanced flavor; sweetened coconut works too if you like a touch of sweetness.
- Spice Level: Adjust the chili flakes or add cayenne for a little extra heat.
- Dipping Ideas: Try serving with Thai sweet chili sauce, mango chutney, or a creamy sriracha mayo.
- Storage: Coconut shrimp are best enjoyed fresh. If needed, store leftovers in an airtight container in the fridge for up to 2 days, then reheat in the oven or air fryer until crisp.
- Freezing: You can freeze uncooked coated shrimp in a single layer, then store in a bag for up to 1 month. Fry straight from frozen, just add an extra minute to cooking time.
Nutrition
Calories: 386kcalCarbohydrates: 48gProtein: 23gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 184mgSodium: 1524mgPotassium: 302mgFiber: 3gSugar: 11gVitamin A: 461IUVitamin C: 0.2mgCalcium: 165mgIron: 3mg
I’m excited to try this recipe, thanks
very good recipe, i made it.
Glad you liked it 🙂