Coconut Shrimp Recipe

Coconut Shrimp recipe

This is a great recipe that yields nice crispy coconut shrimp.
Make sure to use Panko bread crumbs as that is the secret to the “crunch”.

 yield: 4-6 SERVINGS        prep time: 10 MINUTES 

cook time: 10 MINUTES      total time: 20 MINUTES


  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1-XL white shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Combine Panko* bread crumbs and shredded coconut in a large bowl and set aside.
  3. Season the shrimp with salt and pepper, to taste. Next, dredge shrimp (one at a time) in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  4. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with sweet chili sauce, if desired.