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A plate of golden-brown fried shrimp arranged in a circle around a small bowl of red dipping sauce. The shrimp are crispy and have visible pieces of shredded coconut on the surface, indicating they are coconut shrimp. The bowl of sauce is placed at the center.
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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!
Prep Time20 minutes
Cook Time10 minutes
Freezing Time30 minutes
Total Time1 hour
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian
Keyword: Shrimp
Servings: 4 servings
Calories: 386kcal

Equipment

Ingredients

  • 1 pound Raw shrimp Jumbo size, peeled and deveined, tails on
  • 1 cup Shredded coconut or coconut flakes
  • 1 cup Panko breadcrumbs
  • 1 cup All-purpose flour divided
  • 1 Egg large
  • 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
US Customary - Metric

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: 386kcal | Carbohydrates: 48g | Protein: 23g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1524mg | Potassium: 302mg | Fiber: 3g | Sugar: 11g | Vitamin A: 461IU | Vitamin C: 0.2mg | Calcium: 165mg | Iron: 3mg