Coconut Shrimp with 2-Ingredient Dipping 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

These coconut shrimp are coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. These remind me of our last trip to Maui, where we ordered a plate of luscious coconut shrimp and I’m telling you this recipe rivals those.

I think they’re even better with the super simple (2 ingredient!) apricot sweet chili 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.

Big thank you to Reynolds® who sponsored this crispy plump and juicy coconut shrimp recipe. We’re so excited that it was been featured on their endless table along with our teriyaki meatballs!

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

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
1 1/2 cups sweetened shredded coconut (*see note in print friendly recipe)
1/2 cup Panko bread crumbs
Light olive oil, vegetable oil or coconut oil

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

Ingredients for Coconut Shrimp Dipping Sauce:

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

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

How to Make Coconut Shrimp:

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, add eggs and beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup Panko bread crumbs.

Coconut Shrimp-10

Coconut Shrimp-12

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

3. Dredge shrimp in flour then dip in beaten egg and then finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a Reynolds® parchment paper lined baking sheet and repeat with remaining shrimp. Once all of your shrimp are breaded, either sauté right away or see make-ahead options below.

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

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

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

4. Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and sauté 2-3 minutes, flip and sauté another 2 minutes until golden brown on both sides and shrimp is firm and pink then remove to a paper towel lined plate. Cook in batches and don’t overcrowd the pan.

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

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

How to Make the Best Dipping Sauce for Coconut Shrimp:

1. Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves and serve with coconut shrimp. So easy and ridiculously good!

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

Make-Ahead Options:

Option 1: Place raw battered shrimp on parchment paper, cover and refrigerate up to 4 hours then sauté.

Option 2: Refrigerate cooked shrimp up to 2 days. Line a baking sheet with parchment paper and bake at 400˚F for 8-10 minutes or until hot and crisp. Serve on the same parchment paper for that dining out feel!

Coconut Shrimp with 2-Ingredient Dipping Sauce

4.88 from 8 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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
These coconut shrimp are coated in plenty of coconut flakes for superior crunch and subtle tropical sweetness. The easy 2-ingredient dipping sauce will win you over. See blog post for make-ahead options.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$16
Servings: 8 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 vegetable oil or coconut oil

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 parchment paper lined baking sheet and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or see make-ahead options below.
  4. Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and sauté 2-3 minutes, flip and sauté another 2 min until golden brown on both sides and shrimp is firm and pink. Cook in batches and don’t overcrowd the pan.
  5. For the Sauce, stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves and serve with coconut shrimp.

Recipe Notes

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

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

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

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

  • 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

  • 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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