Why You’ll Love This Recipe
I make this coconut shrimp whenever I want an appetizer that feels like a restaurant treat but takes almost no effort. The three-step coating of flour, egg, and a panko-coconut mix gives the shrimp a shatteringly crisp crust with a toasty coconut flavor, while the inside stays juicy and tender. You can bake them for a lighter version or pan-fry them for extra crunch, and the sweet chili dipping sauce comes together in two minutes. They’re perfect for parties, game days, or a quick weeknight dinner served over rice.
Ingredients
For the shrimp
- 450 g (1 lb) large shrimp (21 to 25 count), peeled and deveined, tails left on
- 60 g (½ cup) all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 large eggs
- 1 tbsp milk or coconut milk
- 60 g (1 cup) panko breadcrumbs
- 60 g (1 cup) unsweetened shredded coconut
- Cooking spray or 2 tbsp neutral oil (for baking), or about 250 ml (1 cup) oil (for frying)
For the sweet chili dipping sauce
- 120 ml (½ cup) sweet chili sauce
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp sriracha (optional)
For serving
- Lime wedges
- Chopped fresh cilantro or sliced green onion
Directions
- Heat the oven. Preheat to 220°C (200°C fan / 425°F). Line a large baking tray with parchment and place a wire rack on top if you have one.
- Dry the shrimp. Pat the shrimp very dry with paper towels. This helps the coating stick.
- Set up the stations. In one shallow dish, mix the flour, salt, pepper, and garlic powder. In a second dish, whisk the eggs with the milk. In a third dish, combine the panko and coconut.
- Coat the shrimp. Hold each shrimp by the tail and dip it in the flour, then the egg, letting the excess drip off. Press it firmly into the panko-coconut mixture to coat all sides.
- Arrange. Place the coated shrimp on the tray in a single layer, leaving space between them.
- Spray. Lightly spray the shrimp with cooking spray, or drizzle with the oil, so they brown evenly.
- Bake. Bake for 10 to 12 minutes, flipping halfway, until the coating is golden and the shrimp are pink and opaque.
- Make the sauce. While the shrimp bake, stir together the sweet chili sauce, mayonnaise, lime juice, and sriracha.
- Serve. Transfer the shrimp to a platter, sprinkle with cilantro, and serve hot with the sauce and lime wedges.
To fry instead: Heat 2.5 cm (1 in) of oil in a deep skillet to 175°C (350°F). Fry the shrimp in batches for 2 to 3 minutes per side, until golden, then drain on a wire rack.
Servings and Timing
- Serves: 4 as an appetizer, or 2 to 3 as a main
- Prep time: 20 minutes
- Cook time: 10 to 12 minutes (baked) or 4 to 6 minutes per batch (fried)
- Total time: about 35 minutes
Variations
- Toasted coconut: Toast the shredded coconut in a dry skillet for 2 to 3 minutes before coating for a deeper flavor.
- Spicy: Add ½ tsp cayenne or chili flakes to the flour mixture.
- Air fryer: Cook at 200°C (400°F) for 8 to 10 minutes, flipping halfway.
- Gluten-free: Use rice flour in place of the all-purpose flour and gluten-free panko.
- Mango dip: Blend diced mango with lime juice and a little chili for a fruity dipping sauce.
- Coconut chicken: Use thin strips of chicken breast and bake for 15 to 18 minutes, until cooked through.
Storage and Reheating
Coconut shrimp is best eaten right away while it’s crisp, but leftovers keep in an airtight container in the fridge for up to 2 days. To reheat, spread them on a baking tray and warm at 200°C (400°F) for 5 to 8 minutes, or use an air fryer for 3 to 4 minutes, until hot and crisp again. I don’t recommend the microwave, as it makes the coating soggy. You can also freeze the uncooked, coated shrimp on a tray, then transfer them to a freezer bag for up to 2 months and bake them straight from the freezer, adding 3 to 5 minutes to the cooking time.
FAQs
Why is my coating falling off?
The shrimp were probably wet, or the coating wasn’t pressed on firmly. Pat them dry, let the excess egg drip off, and press the crumbs on well.
Can I use frozen shrimp?
Yes. Thaw them completely in the fridge or in cold water, then pat them very dry before coating.
How do I know when the shrimp are done?
They turn pink and opaque and curl into a loose C shape. A tight O means they’re overcooked.
Can I use sweetened coconut?
You can, but the coating will brown faster and taste sweeter. Unsweetened coconut gives a better balance.
Why aren’t my shrimp crispy when baked?
Crowding the tray or skipping the oil spray can make them soft. Use a wire rack, space them out, and spray them lightly.
Can I make them ahead?
Yes. Coat the shrimp up to 4 hours ahead, keep them chilled on the tray, and bake just before serving.
Conclusion
This coconut shrimp is one of my favorite quick appetizers, with a crunchy, golden crust and juicy shrimp in every bite. It’s easy to make, it’s flexible whether you bake or fry, and the sweet chili dip ties everything together. I hope it becomes a go-to for your parties and weeknight dinners, too.
Print
Crispy, golden coconut shrimp coated in sweet shredded coconut and crunchy panko, baked or fried until perfectly crisp. Juicy on the inside and irresistible with a sweet chili or pineapple dipping sauce, they make a great appetizer or easy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb (450 g) large shrimp (21 to 25 count), peeled and deveined, tails left on
- 1/2 cup (65 g) all-purpose flour
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs
- 2 tbsp (30 ml) milk or coconut milk
- 1 cup (60 g) panko breadcrumbs
- 1 cup (80 g) unsweetened shredded coconut
- Cooking spray or oil for frying
- Lime wedges and chopped cilantro, for serving
- For the dipping sauce: 1/2 cup (120 ml) sweet chili sauce
- For the dipping sauce: 2 tbsp (30 ml) fresh lime juice
- For the dipping sauce: 1 tbsp honey
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top, lightly sprayed with oil.
- Pat the shrimp very dry with paper towels so the coating sticks.
- Set up three shallow dishes: in the first, whisk the flour, 1/4 tsp salt, pepper, and garlic powder; in the second, whisk the eggs and milk; in the third, combine the panko, coconut, and remaining 1/4 tsp salt.
- Holding each shrimp by the tail, dredge it in the flour mixture, shaking off the excess.
- Dip the shrimp in the egg mixture, letting the excess drip off.
- Press the shrimp firmly into the coconut and panko mixture, coating both sides evenly.
- Place the coated shrimp on the prepared rack in a single layer, with space between them.
- Spray the tops generously with cooking spray.
- Bake for 10 to 12 minutes, flipping once halfway through and spraying again, until the coating is golden brown and the shrimp are pink and opaque.
- To fry instead, heat 1 1/2 inches (4 cm) of oil to 350°F (175°C) and fry in batches for 2 to 3 minutes per side, until golden. Drain on a wire rack.
- Whisk together the sweet chili sauce, lime juice, and honey for the dipping sauce.
- Serve the shrimp hot, garnished with cilantro and lime wedges, with the dipping sauce on the side.
Notes
- Pat the shrimp completely dry; moisture is the main reason coatings fall off.
- Use unsweetened coconut for a balanced flavor; sweetened coconut browns faster and can burn.
- For extra-crispy baked shrimp, toast the coconut in a dry skillet for 2 to 3 minutes before mixing with the panko.
- Do not overcook; shrimp are done as soon as they turn pink and curl into a loose C shape.
- Keep one hand for dry ingredients and one for wet to avoid clumpy fingers.
- Make ahead: coat the shrimp, freeze on a tray, then transfer to a freezer bag for up to 2 months; bake from frozen, adding 3 to 5 minutes.
- Store leftovers in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven or air fryer for 5 minutes.
- For an air fryer, cook at 400°F (200°C) for 8 to 10 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 serving (about 6 shrimp)
- Calories: 385
- Sugar: 11 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 255 mg
