These easy Coconut Shrimp are crisp and crunchy on the outside with a juicy shrimp center. Don’t forget the simple (2-ingredient) coconut shrimp sauce and a fresh squeeze of lime juice to serve.

This homemade appetizer is easier than you think and is endlessly better than store-bought. P.S. It’s make-ahead friendly!

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

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

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The Best Coconut Shrimp!

Homemade coconut shrimp has just the right balance of crunchy coating to shrimp – the crispy coconut flakes produce an amazing crunch as you sink your teeth into succulent shrimp – wow!

This coconut shrimp recipe reminds me of the gorgeous restaurant shrimp appetizer 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 shrimp. They taste like you’re on 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. Similar to our Shrimp Cocktail sauce, you can’t enjoy this shrimp fully without the sauce! 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

Ingredients for Coconut Shrimp

This recipe has a short list of ingredients but the right ingredients make a difference. Here’s what you will need to make coconut prawns.

  • Shrimp – Use large, peeled, and deveined shrimp with the tail left on which serves as a handle for dipping the shrimp. See below for more tips on sourcing shrimp.
  • Flour, garlic powder, and salt – used to dredge the shrimp. Dredging helps the egg adhere better.
  • Eggs – beaten for dipping the shrimp. Adds a liquid coating for the coconut flakes to cling to.
  • Coconut Flakes – We use Baker’s brand “Angel flake” sweetened coconut flakes. Using a sweetened coconut gives the shrimp a more pronounced tropical flavor. You can find sweetened coconut flakes in the baking aisle of most grocery stores.
  • Panko Crumbs – mixed in with the coconut flakes to create a crunchier and more uniform breading.
  • Oil – for frying the shrimp – use a high smoke point oil such as extra light olive oil, peanut oil, or vegetable oil.
  • Lime Juice – optional but nice to squeeze over the fried shrimp for serving.
Ingredients for shrimp with sweet coconut flakes

Pro Tip

When buying shrimp, look for raw wild-caught shrimp if you can find it. If you are using frozen shrimp, be sure to thaw according to the package instructions and pat dry before using. Avoid using pre-cooked shrimp. Pre-cooked shrimp will get tough if you cook it again.

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 breaded 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.

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!

  • 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.
  • Dredge shrimp in flour, dusting off the excess
  • Dip in beaten eggs, letting excess drip back into the bowl.
  • Roll in coconut mixture, pressing it onto the shrimp to adhere well.
  • Sautee – Once shrimp are all breaded, sautee or air fry right away, or refrigerate to sautee later.
how to make coconut shrimp process shots

Use tongs to transfer fried shrimp to a paper towel lined plate to soak up any excess oil and serve right away with the 2-ingredient dipping sauce.

Fried coconut shrimp resting on paper towel

Can I Make Air Fryer Coconut Shrimp?

Yes! If you prefer not to fry the shrimp, the air fryer is the 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 Bake Coconut Shrimp in the Oven

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.

Coconut shrimp served on a platter with sweet chili sauce

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.

Make-Ahead Coconut Shrimp

  • Prep Ahead: Place raw battered shrimp on a platter, cover, and refrigerate for up to 4 hours then sauté or air fry.
  • Storing and Reheating Cooked Shrimp: Refrigerate cooked shrimp for 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 ahead shrimp appetizer on paper towel lined platter

Have I convinced you to make that dipping sauce? I mean it’s just 2 ingredients after all! Make this coconut shrimp recipe once and you’ll make it over and over. It’s easy and so satisfying.

More Party-Favorite Appetizers

Coconut Shrimp with the Best Dipping Sauce

4.98 from 133 votes
Author: Natasha Kravchuk
coconut shrimp served with dipping sauce
The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the super simple (2 ingredient) coconut shrimp sauce! 
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 as an appetizer

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

  • Rinse shrimp in cold water and pat dry with paper towels.
  • 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.
  • 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. 
  • 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. Use tongs to transfer to a paper towel-lined plate.
  • 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. 

Notes

* I used Baker’s brand “angel flake coconut sweetened” located in the baking section

Nutrition Per Serving

316kcal Calories25g Carbs19g Protein15g Fat8g Saturated Fat245mg Cholesterol1004mg Sodium177mg Potassium1g Fiber15g Sugar80IU Vitamin A6.5mg Vitamin C134mg Calcium2.8mg Iron
Nutrition Facts
Coconut Shrimp with the Best Dipping Sauce
Amount per Serving
Calories
316
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
245
mg
82
%
Sodium
 
1004
mg
44
%
Potassium
 
177
mg
5
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
19
g
38
%
Vitamin A
 
80
IU
2
%
Vitamin C
 
6.5
mg
8
%
Calcium
 
134
mg
13
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: coconut shrimp
Skill Level: Easy
Cost to Make: $$
Calories: 316
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.98 from 133 votes (65 ratings without comment)

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Recipe Rating




Comments

  • Shanna
    November 5, 2024

    I wonder if if it’s ok to use unsweetened coconut flakes?

    Reply

    • NatashasKitchen.com
      November 5, 2024

      Hi Shanna! Using sweetened coconut flakes gives the shrimp a more pronounced tropical flavor. You can use unsweetened if you prefer.

      Reply

  • Melinda C.
    October 29, 2024

    Hi Natasha,
    I just made this recently-it was for our Anniversary Dinner:)
    This recipe is so Wonderful, it’s much better than that Lobster
    Restaurant!!!!
    Love You and All Your Amazing Recipes
    I’m a Fan For Life:)

    Reply

  • Cindy A
    September 5, 2024

    What would be the instructions for freezing and reheating these?

    Reply

    • Natashas Kitchen
      September 5, 2024

      Hi Cindy, 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

  • Dawn
    September 3, 2024

    This was so good! I will definitely be making it again!

    Reply

  • Carrie McDonnell
    August 15, 2024

    Made this with tofu (frozen, then thawed, and pressed) and it was amazing!!

    Reply

  • Shinae
    August 13, 2024

    Great receipe!

    Reply

    • Natashas Kitchen
      August 13, 2024

      I’m so glad you enjoyed it!

      Reply

  • laura mattox
    August 11, 2024

    Loved this recipe. Made it last night! Used sriracha and orange marmalade to make the dipping sauce. Liked the heat.

    Reply

    • NatashasKitchen.com
      August 11, 2024

      Sounds great!

      Reply

  • Gina O
    August 7, 2024

    I am going to try this with chicken too – I imagine it would be just as good on chicken tenders!

    Reply

    • NatashasKitchen.com
      August 7, 2024

      Sounds delish!

      Reply

  • Beverly Stewart
    July 24, 2024

    I wonder if you could use pineapple preserves instead of apricot

    Reply

    • NatashasKitchen.com
      July 24, 2024

      Hi Beverly! You sure can. I bet that’d be amazing.

      Reply

  • Richard Anke
    July 15, 2024

    They look awesome! Definitely going to give it a go!

    Reply

  • sandy
    May 21, 2024

    wow ty 4 MY my new party appetizer…always thought they’d be harder to make. NOT.

    Reply

  • Rita Brychta
    May 15, 2024

    Wow oh wow
    My husband really loves this recipe. I have tried 2 other recipes. While they were OK. Yours were so much better. And easier. The only thing I did different was adding a little hot sauce to the dipping sauce. We like a little heat. Thank you for absolutely delicious recipe. I’ll be looking for more of your recipes.

    Reply

    • Natasha's Kitchen
      May 15, 2024

      Oh yay that’s awesome and it makes me smile. Thank you for your great comments and review, Rita!

      Reply

      • Janet
        June 10, 2024

        Can you make with precooked shrimp? Any adjustments? I bake them!

        Reply

        • NatashasKitchen.com
          June 10, 2024

          Hi Janet. It’s best to avoid using pre-cooked shrimp. Pre-cooked shrimp will get tough if you cook it again.

          Reply

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