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Coconut Shrimp with 2-Ingredient Dipping Sauce

Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. Do not skip the simple (2 ingredient) coconut shrimp sauce and the fresh squeeze of lime juice.

We love shrimp recipes around here, like shrimp scampi, creamy shrimp pasta, or shrimp fried rice, and even shrimp cakes. This coconut shrimp recipe does not disappoint!

Coconut Shrimp recipe arranged on a platter served with sweet chili sauce and fresh lime wedges

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The Best Coconut Shrimp!

This coconut shrimp recipe reminds me of the gorgeous restaurant coconut shrimp we ordered in Maui and I’m telling you this recipe rivals those but it’s way less expensive to make a batch of homemade coconut shrimp. They taste like vacation, especially when paired with that amazing apricot sweet chili dipping sauce.

I can’t say enough about the dipping sauce – it’s ridiculously good! Also, check out the make-ahead options below to turn these into your new favorite party appetizer.

Up close coconut shrimp dipping into coconut shrimp sauce

What Size Shrimp for Coconut Shrimp?

We used 1 pound of large 21-25 count shrimp. We found this to be the ideal size for coconut shrimp to get them perfectly cooked in the center and golden on the outside. Smaller shrimp overcook quickly and larger shrimp tend to burn before the center cooks through.

We use shrimp peeled and deveined with tails left on. The tails are optional but they make it easier to bread the shrimp and is a natural handle for eating the shrimp.

Which Coconut Flakes are Best?

We use Baker’s brand “Angel flake” sweetened coconut flakes. Using a sweetened coconut gives the shrimp more pronounced tropical flavor. You can find sweetened coconut flakes in the baking isle of most grocery stores.

Ingredients for coconut shrimp with sweet coconut flakes

Can I Make Air Fryer Coconut Shrimp?

Yes! If you prefer not to fry the shrimp, the air fryer is next best option – it quickly crisps up the exterior, keeping the center plump and juicy. Generously spray both sides of the breaded shrimp with cooking spray then cook air fryer shrimp at 400˚F for 8 minutes total, flipping the shrimp halfway through.

How to Make Baked Coconut Shrimp:

In all of our tests, deep frying and air frying produced the best results. Baking coconut shrimp in a conventional oven was our least favorite cooking method because it takes longer and the breading doesn’t crisp up quite as well. To bake in a regular oven, generously spray both sides of the shrimp with cooking spray and bake at 400˚F for 15 to 20 minutes, flipping shrimp halfway through.

Air Fryer or Baked Coconut Shrimp

Ingredients for Shrimp Dipping Sauce:

All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Simply stir to combine.

The sweet chili sauce can be found in the Asian food section of the grocery store. If your apricot preserves have large pieces of fruit, you will want to blend the sauce in a food processor or blender for easier dipping. In case you’re wondering, this sauce is NOT spicy.

Ingredients for dipping sauce with sweet chili sauce and apricot preserves

How to Make Coconut Shrimp:

Making these is easier than you think. It’s a quick assembly line process, in which my 9-year old son is now a pro because we love coconut shrimp around here!

1. Set up 3 shallow bowls. In the first, stir together flour, garlic powder and salt. In the second, thoroughly beat together 2 eggs with a fork. In the third, combine coconut flakes and bread crumbs.

2. Dredge shrimp in flour, dip in beaten eggs then roll in coconut mixture, pressing it onto the shrimp to adhere well.

3. Once shrimp are all breaded, sautee or air fry right away, or refrigerate to sautee later.

how to make coconut shrimp process shots

Serve the shrimp right away – warm and crisp. I love to squeeze fresh lime juice over the top just before serving or serve with lime wedges and of course that amazing sauce.

Coconut shrimp served on a platter with sweet chili sauce

This is a Make-Ahead Appetizer:

Option 1: Place raw battered shrimp on platter, cover and refrigerate up to 4 hours then sauté or air fry.

Option 2: Refrigerate cooked shrimp up to 2 days. Arrange on a baking sheet and bake in a standard oven at 400˚F for 8-10 minutes or until hot and crisp.

Cooked shrimp appetizer on paper towel lined platter

More Party-Favorite Appetizers:

Watch Natasha Make Coconut Shrimp:

Coconut Shrimp with 2-Ingredient Dipping Sauce

4.94 from 15 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce! 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$16
Keyword: coconut shrimp
Calories: 316 kcal
Servings: 6 as an appetizer

Ingredients

Ingredients for Coconut Shrimp:

  • 1 lb large shrimp 21-25 count, peeled and deveined with tails left on
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 large eggs beaten with a fork
  • 1 1/2 cups sweetened shredded coconut *
  • 1/2 cup panko bread crumbs
  • light olive oil or vegetable oil or coconut oil
  • 1 lime cut into wedges, to serve

Ingredients for Shrimp Dipping Sauce:

  • 1/4 cup sweet chili sauce
  • 1/4 cup apricot preserves or apricot fruit spread

Instructions

  1. Rinse shrimp in cold water and pat dry with paper towels.
  2. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  3. Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later. 

  4. To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan.

  5. Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired. 

Recipe Notes

* I used Baker's brand "angel flake coconut sweetened" located in the baking section

Nutrition Facts
Coconut Shrimp with 2-Ingredient Dipping Sauce
Amount Per Serving
Calories 316 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 245mg 82%
Sodium 1004mg 42%
Potassium 177mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 15g
Protein 19g 38%
Vitamin A 1.6%
Vitamin C 7.9%
Calcium 13.4%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was first posted in 2016. It’s the same great recipe with new photos, video and instructions for the air fryer and oven. You might recognize the old photos from the original post: 

shrimp served with dipping sauce and lime wedgesshrimp being dipped into sauce

These Coconut shrimp are coated in plenty of coconut for superior crunch and subtle tropical flavor. The 2 ingredient dipping sauce for coconut shrimp will win you over and it’s so easy! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Katherine Turner
    June 11, 2019

    Oh My Gosh Natasha I made the coconut shrimp it was AMAZING!!!!.
    The whole family and neighbors loved it the dipping sauce was to die for just like you said HA HA! We love your recipe
    Thank you for making my kitchen a hit! Reply

    • Natashas Kitchen
      June 11, 2019

      I’m so happy to hear that, Katherine! Thank you for sharing your great review! Reply

  • natalie
    April 9, 2019

    Love this recipe!! Very delicious Reply

    • Natashas Kitchen
      April 9, 2019

      I’m so happy you enjoyed that, Natalie! Reply

  • Ruby M.
    March 29, 2019

    Hello Natasha!

    Can I use cooked shrimp or do does the recipe only work with raw shrimp

    Also I am wanting to make this recipe so bad but I only have frozen cooked shrimp…. any advice? Reply

    • Natasha
      March 29, 2019

      Hi Ruby, this recipe really works best with raw shrimp since re-cooking them would make them stiff and rubbery. Reply

  • Wendy
    March 27, 2019

    My husband almost ate the whole serving! I was quick enough to get s few before they were gone! Reply

    • Natashas Kitchen
      March 27, 2019

      That’s just awesome! I’m so happy you enjoyed that Wendy! It sounds like you have a new family favorite! Reply

  • Angelika
    March 25, 2019

    Best shrimp I ever had. Bar none. And the sauce… to die for. Reply

    • Natashas Kitchen
      March 25, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Emma
    March 25, 2019

    Fantastic!!! They were gone in seconds. Reply

    • Natashas Kitchen
      March 25, 2019

      Hi Emma, that’s so great! It sounds like you have a new favorite! Reply

  • Tasha
    March 23, 2019

    I have been making this for 10 years. I fry mine in peanut oil and use orange marmalade and sweet Thai chilli sauce. Always a favorite Reply

    • Natashas Kitchen
      March 23, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Valentina
    March 23, 2019

    My entire family loved the shrimp. The kids loved the dipping sauce most. Reply

    • Natashas Kitchen
      March 23, 2019

      That is the best when kids love what we moms make. That’s so great Valentina! Reply

  • AliceNiki
    March 23, 2019

    Hi Natasha. For this recipe, can I use grated coconut instead of sweetened coconut flakes? TQ Reply

    • Natashas Kitchen
      March 23, 2019

      Hi AliceNiki! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Sommer
    March 22, 2019

    If I had to choose one thing forever to eat, it would be this shrimp! Reply

    • Natashas Kitchen
      March 22, 2019

      Hi Sommer! I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Becky Hardin
    March 22, 2019

    Everything about this post makes me hungry. Lol that shrimp and the sauce … oh my yum!! Reply

    • Natashas Kitchen
      March 22, 2019

      I’m so happy you enjoyed this recipe, Becky!! Reply

  • Tara
    March 22, 2019

    Just like my favorite coconut shrimp at Margaritaville! Reply

    • Natashas Kitchen
      March 22, 2019

      That’s so great! I hope you love this one too! Reply

  • Kristyn
    March 22, 2019

    I love how crisp & easy these are!! They are perfect! Reply

    • Natasha
      March 22, 2019

      Thank you Kristyn!! I’m so glad you liked the coconut shrimp : ) They really are so crisp and crunch and irresistible. Reply

  • Kimberly Nghiem
    July 27, 2018

    Made this last night for the fiance who is not a fan of COCONUT! Well, low and behold, this recipe got him having second thoughts about coconut! This was another great hit! I bought 3 pounds of shrimp last night at Ralph’s since they had their sale of ez peel only shrimp for 4.99 a pound at the seafood department because I will be making those shrimp cakes with lemon aioli this weekend! This turned out to be yummy! I loved the sauce too…I added some lime juice to thin it out a bit and add some zing to it too! Thanks Natasha, again, for another great recipe! We will be making every other week 🙂 Reply

    • Natashas Kitchen
      July 27, 2018

      You are so welcome! I’m so happy you were both able to enjoy that! Thank you for your wonderful review! Reply

  • Joanne Albano
    July 15, 2018

    why cann’t this recipe be printed out, unless Im missing something. thanks Reply

    • Natasha
      July 16, 2018

      Hi Joanne. The best way to print the recipes, is by scrolling down to the print friendly section below the recipe and clicking on orange print button. Let me know if that helps. If you like to print recipe with pictures, copy and paste the url of the recipe here Reply

    • Dodie
      March 25, 2019

      We made this tonight and they loved it. My daughter asked where I got the recipe & I said, from my new best friend…. she said …. Natasha? We love your recipes, thanks! Reply

      • Natashas Kitchen
        March 25, 2019

        Awww that’s the best Dodie! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Maggie
    May 16, 2018

    A Fantastic reminiscence of our trip to Tommy Bahamas last year. I’m from Austria. Reply

    • Natasha's Kitchen
      May 16, 2018

      Hello Maggie, I’m glad you enjoy the post! Reply

  • carol
    January 24, 2018

    Has anyone tried just baking them instead of frying? Reply

  • David Bewers
    January 12, 2018

    Instead of flour, would corn starch work just as well ? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Hi David, I haven’t tried that but I have seen other recipes online that use cornstarch instead of flour, so I imagine it would work 🙂 Reply

      • David Bewers
        March 17, 2018

        I did make them using cornstarch, they turn out great. Didn’t have and apricot preserves, so I used marmalade, May Ploy chili sauce and horseradish. That work too. Reply

        • Natasha's Kitchen
          March 17, 2018

          Oh good, I’m glad to hear that! Thanks for sharing David! Reply

  • Danah
    December 31, 2017

    Any way you can prep these and freeze them to have later?? This was suck a taste recipe, thanks for sharing!! Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Danah, I haven’t tried that but I think it could work to freeze. In the “make ahead” section, I think you could place into the freezer instead of the refrigerator for either step. Again, I haven’t tested this, but if I did, that is what I would do 🙂 Reply

  • Martha
    December 9, 2017

    Can you deep fry shrimp for the coconut shrimp? Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Martha, yes that would work 😬 Reply

      • Martha
        December 27, 2017

        Thank you. Deep frying worked pretty good. Reply

        • Natasha's Kitchen
          December 27, 2017

          You’re welcome Martha! I’m glad to hear that! Reply

  • Shai
    June 5, 2017

    Hi Natasha. I didnt quite understand option 2 of make ahead. Could you explain please? I would like to make some few days before for an occasion at home but won’t have much time on the day so thinking of doing it few days beforehand Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Shai, The prepared shrimp can be refrigerated up to 2 days and to reheat, Line a baking sheet with parchment paper and bake at 400˚F for 8-10 minutes or until hot and crisp. Reply

    • isajo
      November 28, 2018

      Just wondering if anyone has tried airfrying these….I’ve just bought a Philips Airfryer and thinking they may work in that…I would like to freeze them so I can just take a few out at a time and cook them from frozen ….will rate once I’ve tried recipe but good feeling it’s a winner…..thanx  Reply

  • Zoe
    September 1, 2016

    Hello Natasha! I always love your recipe, and tried this one yesterday: somehow I followed the steps, but the coconut crumbs don’t stick onto the shrimp after frying! =( any comments about this? trying to think how I can make it better. Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Hi Zoe, the best way to accomplish this is to press the coconut on with your hands. It isn’t enough to just dip it in coconut. Once the coconut flakes are on, place it in the palm of your hand and give the shrimp a gentle squeeze on both sides to press and adhere the coconut. I hope that helps! 🙂 Reply

      • Zoe
        September 5, 2016

        Thanks dear natasha ! I will certainly try again next week as I like the flavor a lot! Hope the crumbs stay this time. Reply

  • Sandra
    August 31, 2016

    Wondering if anyone tried the make ahead method of cooking it and leaving in fridge and then baking? Love the idea of having it ready to just pop in oven when company arrives. Want to make sure they are just as good though. Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Sandra, yes, we’ve tried that and it was really just as good as when we initially sauteed them :). Make sure to check out the “make ahead options” section just above the print friendly recipe. I hope that helps! Reply

      • Sandra
        September 1, 2016

        Thanks so much, will go that route and let you know how they tasted. Reply

  • Eric
    May 31, 2016

    This is an excellent recipe. The visuals made preparation simple. I did let the shrimp rest in the refrigerator for a half hour. Simply line a baking pan with parchment paper, coat shrimp, and cover with plastic wrap. This resulted in my coating sticking like glue. Perfection! Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Eric, I’m so happy you enjoyed the recipe. Thank you for sharing the tip with us! Reply

  • IMS
    May 29, 2016

    I never knew coconut shrimp was so easy! I’m totally gonna make this! Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      You’re welcome! I hope you enjoy it as much as we do 🙂 Reply

  • Yuliya
    May 27, 2016

    I made this yesterday and it was FANTASTIC! Even my father approved and he is notorious for not eating shellfish! Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Thank you for that awesome review! I’m so happy you enjoyed it. Thanks for sharing that with me 🙂 Reply

  • Easy and delicious… my favorite kind of recipe! I love coconut shrimp but never tried making them myself. You’re making me very hungry this morning 😉 Reply

    • Natasha
      natashaskitchen
      May 26, 2016

      I know and I’m the same way. Sometimes the simplest recipes are the very best 🙂 Reply

  • May 25, 2016

    The 2 ingredient sauce is brilliant! And I bet you can try different preserves (pineapple??) for more tropical variety. Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Oooh I love where you’re going with that! I haven’t tried pineapple but that does sounds lovely!! You’re brilliant Kate! Reply

  • May 25, 2016

    Apricot preserves and chili sauce… Wow! What an incredible combination! I am definitely going to give this recipe a try, Natasha! 🙂 Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Yes, after trying a few different combinations, I was surprised at how easy and delicious this one was! I hope you love it as much as we do 🙂 Thanks Tania! Reply

  • May 24, 2016

    That sauce!! How simple and delicious! This looks so good! Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Thanks Roxana! It really is super easy and tastes amazing! I hope you give it a try. It’s absolutely the best coconut shrimp dip I’ve tried 🙂 Reply

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