Coconut Shrimp Recipe (Crispy, Not Greasy)

Coconut shrimp is a delightful dish that combines the sweetness of coconut with the savory taste of shrimp, creating a perfect balance of flavors. This dish is often served as an appetizer but can also be enjoyed as a main course. The key to achieving the perfect coconut shrimp is to ensure the shrimp are coated evenly and fried at the right temperature to achieve a crispy, golden-brown exterior without being greasy. This recipe will guide you through the process of making restaurant-quality coconut shrimp at home.

The secret to crispy coconut shrimp lies in the combination of ingredients used for the coating and the frying technique. A mixture of shredded coconut, panko breadcrumbs, and a few spices creates a flavorful and crunchy coating. Dipping the shrimp in a batter before coating them ensures that the coconut and breadcrumbs adhere well. Frying at the right temperature is crucial to avoid greasiness and to achieve that perfect crunch. This recipe will provide you with all the tips and tricks you need to make delicious coconut shrimp that will impress your family and friends.

What you’ll need

• 1 pound large shrimp, peeled and deveined with tails left on
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• Vegetable oil, for frying
• Lemon wedges, for serving
• Sweet chili sauce or honey mustard sauce, for dipping

How to make coconut shrimp

1. 1. Prepare the shrimp by patting them dry with paper towels. This helps the coating adhere better.
2. 2. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well to combine.
3. 3. In a separate bowl, whisk together the eggs and milk until well blended.
4. 4. In another shallow dish, combine the panko breadcrumbs and shredded coconut. Mix well to ensure the coconut is evenly distributed.
5. 5. Dredge each shrimp in the flour mixture, shaking off any excess. Then, dip the shrimp into the egg mixture, allowing any excess to drip off.
6. 6. Finally, coat the shrimp in the coconut-panko mixture, pressing gently to ensure the coating adheres well. Place the coated shrimp on a plate or baking sheet.
7. 7. Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Use enough oil to fully submerge the shrimp.
8. 8. Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning once, until the shrimp are golden brown and cooked through.
9. 9. Remove the shrimp from the oil using a slotted spoon and drain on paper towels to remove excess oil.
10. 10. Serve the coconut shrimp hot with lemon wedges and your choice of dipping sauce.

How to know when it’s done

The shrimp should be cooked until they are pink and opaque, which usually takes about 2-3 minutes per side when frying. The internal temperature of the shrimp should reach 145°F (63°C) to ensure they are fully cooked. The coconut and panko coating should be golden brown and crispy. If the shrimp are overcooked, they can become tough and rubbery, so it’s important to keep an eye on them while frying. The coating should be evenly browned and not burnt, as burnt coconut can impart a bitter taste.

Tips for the best coconut shrimp

For extra flavor, you can add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a bit of heat. If you prefer a sweeter shrimp, use sweetened shredded coconut instead of unsweetened. Make sure the oil is at the right temperature before adding the shrimp. If the oil is too hot, the coating will burn before the shrimp are cooked through. If the oil is not hot enough, the shrimp will absorb too much oil and become greasy. To test the oil temperature, drop a small amount of the coconut-panko mixture into the oil. If it sizzles and rises to the top, the oil is ready.

Variations & other methods

For a healthier version, you can bake the coconut shrimp instead of frying them. Preheat your oven to 400°F (200°C) and place the coated shrimp on a wire rack set over a baking sheet. Bake for 15-20 minutes, flipping halfway through, until the shrimp are cooked through and the coating is crispy. You can also experiment with different spices and herbs in the flour mixture, such as cumin, coriander, or thyme, to add more depth of flavor. For a tropical twist, serve the coconut shrimp with a mango dipping sauce or a pineapple salsa.

What to serve with it

Coconut shrimp is best served hot, straight from the fryer, with a side of dipping sauce. Lemon wedges are a classic accompaniment, as the acidity of the lemon helps to cut through the richness of the coconut and the oil. Sweet chili sauce, honey mustard sauce, or a simple cocktail sauce are all great options for dipping. For a more substantial meal, serve the coconut shrimp with a side of rice or a fresh salad. The dish pairs well with a chilled glass of white wine or a tropical cocktail, such as a piña colada or a mai tai.

Storing & reheating

If you have leftovers, store the coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a wire rack set over a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through and the coating is crispy again. Avoid reheating the shrimp in the microwave, as this will make the coating soggy. For longer storage, you can freeze the coconut shrimp. Place the cooked and cooled shrimp in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. To reheat from frozen, bake at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Common mistakes to avoid

One common mistake when making coconut shrimp is not properly drying the shrimp before coating them. This can cause the coating to slide off during frying. Make sure to pat the shrimp dry with paper towels before starting the coating process. Another mistake is overcrowding the pan when frying. This can lower the oil temperature and result in greasy shrimp. Fry the shrimp in batches, allowing enough space for each piece to cook evenly. Additionally, using the wrong type of coconut can affect the texture and flavor. Make sure to use shredded coconut, not coconut flakes, for the best results.

Frequently asked questions

More shrimp guides

• How to Cook Shrimp (Perfectly Every Time)
• How Long to Boil Shrimp (Timing Chart)
• How to Cook Frozen Shrimp (No Thawing)
• How to Devein Shrimp (Fast & Easy)
• How to Tell if Shrimp Is Cooked
• How Long Does Shrimp Last in the Fridge?