Looking to add some zest to your favorite recipes? Try out this coconut shrimp recipe! It's perfect for a busy weeknight when you need a quick and easy 30-minute dinner. This is a great homemade coconut shrimp recipe that's sure to hit the spot! I love the crispy texture of this fried shrimp and the coconut flavor is so refreshing.
It is light and crispy texture, combined with the tropical flavor of coconut, makes it a hit at summer gatherings, beach parties, and barbecues. When you are craving lighter, more refreshing meals, this is definitely one that you have to give a try, especially if you are a fan of shrimp!
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Ingredients
- Whole wheat flour - you could also use all purpose flour
- Salt
- Paprika
- Eggs
- Panko bread crumbs - if you do not have panko bread crumbs you could use regular bread crumbs
- Shredded coconut - unsweetened or sweetened coconut flakes
- Shrimp - peeled, deveined, tails off
- Avocado oil
- Cilantro
- Sweet chili sauce
- Apricot preserves - I like to use natural apricot preserves
See recipe card for quantities.
How to make Coconut Shrimp Recipe
Prep the shrimp - Rinse the shrimp in cold water and pat dry with a paper towel.
Set up the batter - Set up 3 shallow bowls. In the first bowl, mix together the flour, salt, and paprika. In the second bowl, beat 2 eggs with a fork. In the third bowl, mix together the shredded coconut and panko bread crumbs. This one you will what a medium bowl or large bowl.
Batter the shrimp - Completely cover the shrimp in flour then dip in the beaten egg and finally dip in the crumb mixture. Press the crumb mixture into the shrimp with your hands. Set on a platter and repeat with the remaining shrimp.
Cook the shrimp - Place a large skillet over medium heat and heat the avocado oil. Once the oil is hot, add the shrimp and saute 2-3 minutes per side or until golden brown and the shrimp is cooked through. Be sure to avoid overcrowding the pan and cook in batches. Transfer to a plate once the shrimp is down.
Make the sweet chili sauce for dipping - For the dipping sauce: mix together the sweet chili sauce and apricot preserves. Serve shrimp with the dipping sauce and enjoy!
Hint: Make sure to have the heat on medium heat, I did it on medium-high heat and many of the shrimps ended up burnt!
Substitutions/Variations
Creamy coconut sauce - add a creamy coconut milk sauce to your dish if you want something creamy! This creamy sauce makes it more of a Chinese dish that you would typically find on a Chinese buffet.
Serve with - lime flavored riced, cauliflower rice, soy sauce, fresh lime zest
Use a different oil - instead of avocado oil, you could use coconut oil as it still has a high heat point, which is great for frying,
To cut down on time - you could always use a store-bought tempura batter mix if you do not want to create your own.
Garnish - instead of garnishing with cilantro, try chopped green onions or fresh lime juice, or sesame seeds.
Nutrition
To make the coconut shrimp lower in sugar, choose the unsweetened shredded coconut. For a sweet flavor choose the sweetened shredded coconut.
Shrimp is a great protein source which is essential for building and repairing muscles and tissues in the body.
Equipment
For frying the shrimp, try this large skillet so you can lay the fresh shrimp in a single layer.
Storage
To store cooked coconut shrimp properly, follow these simple steps:
- Cool Down: Allow the cooked coconut shrimp to cool down to room temperature before storing them. This helps prevent condensation inside the storage container, which can lead to sogginess.
- Refrigerate promptly: Once cooled, place the shrimp in an airtight container or resealable plastic bag. Make sure to seal the container tightly to prevent air from getting in, which can cause the shrimp to spoil faster. Store the container in the refrigerator.
- Use within a few days: Cooked shrimp should be consumed within 2-3 days of cooking for the best quality and safety. After this time, they may start to lose their flavor and texture.
- Avoid freezing: While you can technically freeze cooked shrimp, the coconut coating may become soggy when thawed. If you do choose to freeze them, place the shrimp in a freezer-safe container and consume them within 1-2 months for the best quality.
- Reheat with care: When reheating cooked coconut shrimp, use methods that retain their crispy texture, such as baking in the oven or air frying, rather than microwaving, which can make them soggy. Preheat the oven to 350°F (175°C) and bake for about 10-15 minutes or until heated through and crispy.
Top Tip
Make sure you have hot oil before placing the shrimp into the pan, if it is not hot enough then the batter won’t stick to the shrimp. Hot oil is also great for a crispy texture.
FAQ
Coconut shrimp is breading the shrimp with dried coconut instead of just breadcrumbs, corn starch, or tempura.
The origin of this coconut shrimp may be Caribbean, Polynesian, or in the most likely case, American.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with coconut shrimp:
Quick and Easy Coconut Shrimp
Ingredients
- ⅓ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 large eggs beaten
- ¾ cup panko bread crumbs
- 1 ¼ cup unsweetened shredded coconut
- 1 pound shrimp peeled, deveined, tails off
- 4 tablespoons avocado oil
- cilantro for garnish
Serving sauce
- ¼ cup sweet chili sauce
- ¼ cup apricot preserves
Instructions
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow dish. In the first bowl, mix together the flour, salt, and paprika. In the second bowl, beat 2 eggs with a fork. In the third bowl, mix together the shredded coconut and panko bread crumbs.
- Completely cover the shrimp in flour then dip in the beaten egg and finally dip in the crumb mixture. Press the crumb mixture into the shrimp with your hands. Set on a platter and repeat with the remaining shrimp.
- Place a large pan over medium heat and heat the avocado oil. Once the oil is hot, add the shrimp and saute 2 minutes per side or until golden brown and the shrimp is cooked through. Be sure to avoid overcrowding the pan and cook in batches. Transfer to a plate once the shrimp is down.
- For the dipping sauce: mix together the sweet chili sauce and apricot preserves. Serve shrimp with the dipping sauce and enjoy!
Nutrition
Food safety
- Cook to a minimum temperature of 145 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw shrimp
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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