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
Are there air fryer instructions? I thought it said air fryer.
Hi Barbara, please see the section above titled: “Can I Make Air Fryer Coconut Shrimp?” I hope you love the recipe.
Yummmmooo…..we actually backed on 400 for 12-15 minutes watchful eye….sauce was yummmmooo
Do you have a recommendation of the brand of apricot preserves and/or sweet chili sauce?
Hi Deb, I honestly don’t have any specific brand that I stick to. Any brand will be alright, I hope you love it!
Fabulous!
With help from my daughter and granddaughter we cooked up 2 pounds pretty smoothly, will definitely make these again! Served 9 with a couple of sides. If you’re ever in Nashville please look us up!
Thank you so much, Debi! I’m happy to hear your granddaughter and daughter cooked alongside you! That’s the best!
I am making these right now and they look and smell insanely good.I can’t wait to eat!
I hope it becomes your new favorite!
Natasha, this recipe sounds great, like all of yours that I’ve seen. I have one suggestion. Is there ANY way, in the cooking instructions, that you could incorporate air frying? Air frying is becoming so popular that many of us would like to see air fryer directions.
Thanks for the suggestion, Louie. In the meantime, you can check some of my Air Fryer recipes here
what if i use unsweetened coconut flakes ?? have those in the house .. will the taste change ??
Hi! I think that would be fine without it affecting the taste too much.
Made this recipe and it was delicious. Will definitely make it again.
That’s wonderful! So glad you enjoyed it.
Natasha is it okay to use small Deep Fat Fryer instead of pan of oil on stove?
Hi Jan, yes that would work but there’s just going to be too much oil if you use a deep fryer.
Made this exactly as instructed, turned out perfectly.
Excellent with marmalade for dipping.
Glad to hear that, Dale! Thank you for your good comments and feedback.
Fantastic recipe and was a hit with everyone. I loved the sauce and this recipe was so easy. Thanks Natasha for this recipe among lots more.
I’m so happy it was a hit, Char! Thank you so much for sharing that with me!
We have recently bought several bags of medium-large, peeled and deveined shrimp that were on special at our local market. I found your recipe as I was searching for different ways to prepare them. This recipe is now in my collection. My husband loved them. I didn’t have the ingredients for your sauce, but I make a homemade sweet and sour sauce that was excellent with them. Thanks for a wonderful and easy recipe.
Sounds great and I’m very happy to know that you love this recipe so much!
What do you suggest to make this recipe gluten free? Thanks!
Hi Suzanne, I haven’t really experimented on that yet but one of the readers shared this “This is delicious! I made it for celiacs, using rice flour.”
These were better than any coconut shrimp I’ve had in a restaurant! I used unsweetened reduced fat coconut as that is what I had on hand, and instead of flour I used coconut flour thinking it might add some sweetness back in. Otherwise, I followed it to a T and wouldn’t change a thing. The sauce is spot on, too! Hubs does not like “sweet” foods and it was a huge hit with him! This recipe is a keeper and definitely company-worthy! Thank you!
Wonderful! I am so happy this recipe was a hit! The sauce is so good! Thank you for the review and thank you for sharing your experiment with this recipe.
When listing ingredients it calls for 1 1/2 cups of coconut. However in the instructions it says to mix a 1/2 cup of coconut with a 1/2 cup of panko crumbs. Which is correct?
Hi Bonnie, maybe I’m missing it in the recipe where you’re seeing that. On the recipe card instructions on step #2, I have this written: “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.”
I made these and everyone loved them! Delicious! I got an air fryer for Christmas so I’m going to make them again in my air fryer this week end. Loved the dipping sauce too.
I’m so glad you got an air fryer, you’re going to love using it regularly! I’m so glad you loved this recipe, Bonnie!
Natasha. This has become one of my wife’s favorite recipes, especially for date night. I’ve always done the cooking for my wife (she prides herself on making me only 5 meals in our 20 years of marriage) and this works well in the air fryer. Thanks.
Hello Tony, so glad to hear that! Thanks for your good comments and feedback. I’m glad this works well in the air fryer too!
This looks wonderful! Just wanted to let you know that they now sell Count Panko bread crumbs
That’s so great! Thank you so much for sharing that with me.
I made these in the oven and they were a big hit! I sprayed each side liberally with cooking spray, then baked at 425 degrees for 10 min each side. I used a cooling rack to elevated the shrimp off of the pan while baking and I felt they turned out crispy. The sauce was delicious as well and wasn’t too sweet or spicy (I did used unsweetened coconut for the shrimp). I’ll definitely be making again.
That’s awesome feedback, thank you! I’m glad this recipe was a huge hit.
This recipe rocks-so tasty.
Thank you, for all your recipes.
You’re welcome! I’m so happy you enjoyed it, TW!
How long would you do these in the air fryer? And, by the way I love watching your videos!
Hi Carole, see my recipe notes for instructions on making these in the air fryer. 🙂 So glad you enjoy my videos!