Take one bite. Close your eyes. You’re on a beach. There’s a drink with an umbrella in your other hand.
These crispy coconut shrimp are sweet, crunchy, and dangerously easy. Coconut flakes + panko = that perfect shattery crust. Bake ’em or fry ’em. Dip ’em in orange marmalade or sweet chili sauce. Make them for parties, game day, or a Tuesday that needs a little tropical energy.
Ingredients
Serves 4 (about 16-20 shrimp).
- 1 lb (450g) large shrimp, peeled and deveined (tails on)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or oil for frying
For Dipping (pick one or two):
- Orange marmalade
- Sweet chili sauce
- Spicy mayo (mayo + sriracha)
- Coconut pineapple dip
Step-by-Step Instructions
Step 1: Prep the Stations
- Set up three bowls: flour (seasoned with salt/pepper), beaten eggs, and coconut + panko mixed together.
Step 2: Coat the Shrimp
- Pat shrimp dry. Dip each shrimp in flour, then egg, then coconut mixture.
- Press firmly so coconut sticks. Place on a baking sheet.
Step 3: Cook ‘Em (Your Choice)
- Bake: Preheat oven to 400°F (200°C). Spray shrimp with oil. Bake for 10-12 minutes until golden, flipping halfway.
- Fry: Heat 1 inch of oil to 350°F (175°C). Fry for 2-3 minutes until golden brown.
- Air fry: 375°F (190°C) for 6-8 minutes.
Step 4: Serve
- Arrange on a plate with dipping sauce on the side.
- Squeeze of lime optional but recommended.
Summary
Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes
Yield: 16-20 shrimp
Difficulty: Easy
Storage Notes
- Fridge: Leftovers keep for 2 days. They will lose crispiness.
- Reheat: Air fryer or oven at 375°F for 5 minutes. No microwave.
- Make ahead: Coat raw shrimp and refrigerate for up to 4 hours before cooking.
- Pro tip: These are best fresh and hot. Don’t over-make unless you love sad shrimp.
