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!
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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.
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.
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.
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.
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.
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.
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.
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
- Spinach Artichoke Dip
- Peach Salsa
- Cowboy Caviar
- Mango Avocado Salsa
- Fish Tacos
- Shrimp Cakes with Lemon Aioli
Coconut Shrimp with the Best Dipping Sauce
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
- 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
Nutrition Per Serving
Filed Under
I loved this recipe! I made it in my air fryer for 8 minutes and turned them over when indicated. It was so much easier than a frying pan with oil and tasted so good with the sauce. Instead of using apricot, I used a peach preserve jelly and it tasted delicious.
So lovely to hear that you loved it! Thank you so much for your great feedback, we appreciate it!
Hi Natasha, I am from Brisbane Queensland Australia. You’re recipes are a ‘go to’ for me. Would like to know if I cook the Coconut Prawns in the am What temp and for how long to reheat them in the pm.
Love you’re recipes and videos.
Hi Brenda, if you wanted to make these ahead, to reheat: Line a baking sheet with parchment paper and bake at 400˚F for 8-10 minutes or until hot and crisp. It would be twice as fast in an air fryer.
My dad purchased cooked shrimp instead of raw. Is it possible to use the cooked shrimp and cook for a shorter time frame or should I purchase raw?
Hi Donna, this would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice.
How can this be done with cooked/frozen shrimp?
Hi Bevee, this would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice.
This was insanely good. The sauce was just like chick fil a Polynesian with a kick. I could eat this every day, forever. Thanks!
I love it! Thanks for sharing that with us and for your great feedback.
I’m not a shrimp lover…however that sauce looks great for chicken too. Do you have a recipe with chicken using the 2 ingredient sweet chili sauce and apricot preserves?
Hi Sally, I don’t have a specific recipe using the same sauce but that sauce would be tasty with some breaded or deep-fried chicken fingers.
My beloved always orders this @ the restaurants. I made it 2night and he said it was even better than their’s. Definitely better than what u buy in a box too. Fast and easy. Love watching ur videos too!
That’s just awesome! Sounds like you found a new favorite!
These are absolutely fabulous! But instead of panko, I used homemade sourdough breadcrumbs.That little bit of sourness was perfect to offset the sweet sauce. The best coconut shrimp recipe I’ve ever tried!!!!
Great idea! Thank you so much for sharing that with me Sandra!
Can you do it without Panko? I am all ready to make them and realized I’m out of it
Hi Jen, we prefer it with panko crumbs but breadcrumbs may work if you have them. If you experiment please let me know how you like that recipe.
Fantastic shrimp, Natasha.
I have tried several online recipes for coconut shrimp and this was the winner, by a long shot. Natasha is right about the dipping sauce being the best, don’t skip it.
Sounds like you found a new favorite Susan! I’m so glad you enjoyed this recipe!
Wow these are good! My standard for deliciousness is my willingness to eat the leftovers straight from the fridge for breakfast the next morning. Yes. I did.
Sounds like you found a new favorite Susan! Thank you for sharing that great review with me!
Dellcious…absolutely a keeper!
Thanks for the great feedback Linda!
Made these today and they turned out great. Thanks for the recipe.
Thanks for sharing that with us. I hope you love every recipe that you try!
Everything is very open with a really clear explanation of the issues.
It was truly informative. Your website is useful.
Many thanks for sharing!
You’re so nice! Thank you James! I’m happy to hear you’re enjoying our blog
Nice and easy – did them in the deep fryer…. was almost glad we didn’t have more…. I would have eaten them all up!!!!
A re-do for sure !
Yay glad to know that you loved this recipe! Thanks for trying it out.
Made these last night for the big game. Absolutely wonderful and easy to make. The dipping sauce is great.
That’s just awesome!! Thank you for sharing your wonderful review, Lisa!
Hello Natasha,
I made your coconut shrimp tonight with that incredible sauce and it was delicious! Thank you so much for your entertaining way of sharing your amazing recipes!
You’re welcome! I’m so happy you enjoyed it, Ann!
Actually very good for homemade coconut shrimp. They needed a little extra salt in my opinion. I was also hoping they’d be sweeter, like fresh coconut. So I think next time I’ll add a little sugar to flour. Overall really yummy and definitely worth making again.
Hi Kaylee, I’m so glad you enjoyed the recipe enough to make it again.
This is delicious! I made it for celiacs, using rice flour. I only had frozen shrimp from Walmart! I watched it for frying since it was already cooked shrimp. Also, I followed the suggestion to refrigerate it. Worked like a charm!
Thank you so much! I haven’t had coconut shrimp for years.
Thank you so much for sharing that with us! I bet our readers will find this helpful!