how to make crispy coconut shrimp
A golden, tropical bite that brings island flavors to your kitchen
There’s something about coconut shrimp that instantly transports you to a beachside bar with warm breezes and a cocktail in hand. Crispy on the outside, juicy on the inside, and bursting with sweet-savory flavor, this tropical dish is a crowd-pleaser that’s surprisingly easy to make at home.
Whether you’ve tried coconut shrimp while visiting Hawaii, the Caribbean, or your favorite seafood restaurant — this homemade version will give you those island vibes in every bite.
I have had coconut shrimp in many places, but nothing beats the recent coconut shrimp that I had in Coconuts Fish Cafe in Kilhea, Maui! It was juicy and cooked just right. I have tried to recreate that dish here! The dipping sauce at Coconuts is a Thai Chilli Coconut Sauce.
What Is Coconut Shrimp?
Coconut shrimp is a dish that takes large shrimp, coats them in a crispy blend of shredded coconut and breadcrumbs, and either fries, bakes, or air fries them to golden perfection. It’s the ultimate tropical finger food — especially when served with a zesty dipping sauce.
Ingredients You’ll Need
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tail-on)
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp garlic powder (optional)
- 2 large eggs
- ¾ cup unsweetened shredded coconut
- ¾ cup panko breadcrumbs
- Oil for frying (if pan-frying)
For the Dipping Sauce (Optional but Recommended):
- ¼ cup orange marmalade
- 1 tbsp Dijon mustard or yellow mustard
- 1 tsp sriracha (or more for a kick)
How to Make Coconut Shrimp – Step-by-Step
1. Prep Your Coating Station
Set up three shallow bowls:
- Bowl 1: Mix flour, salt, and garlic powder.
- Bowl 2: Beat the eggs.
- Bowl 3: Combine panko and shredded coconut.
2. Coat the Shrimp
Pat shrimp dry. Dip each one:
- First in the flour, then
- Into the egg, and finally
- Into the coconut-panko mixture, pressing gently to adhere.
Place coated shrimp on a parchment-lined tray while you finish the batch.
3. Cook the Shrimp
Option A: Pan Frying (Crispiest)
- Heat about ½ inch of oil in a large skillet over medium-high heat.
- Fry shrimp in batches for about 2–3 minutes per side, or until golden brown and cooked through.
- Drain on paper towels.
Option B: Baking (Healthier)
- Preheat oven to 400°F (200°C).
- Arrange shrimp on a wire rack over a baking sheet and spray lightly with oil.
- Bake for 15–18 minutes, flipping halfway.
Option C: Air Fryer
- Preheat air fryer to 375°F (190°C).
- Spray shrimp lightly with oil and air fry for 8–10 minutes, flipping once.
thai chilli pineapple Spicy Dipping Sauce
In a small bowl, whisk together:
- 1 cup pineapple juice
- 1/2 cup crushed pineapple (fresh or canned)
- 1/3 cup rice vinegar
- 1/4 cup honey or brown sugar
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1-2 garlic cloves, minced
- 1-2 tsp chili flakes (adjust to taste)
- 1 tbsp cornstarch
- 2 tbsp water (for thickening)
It’s the perfect tangy, citrusy pairing for the sweet coconut coating!
Serving Suggestions
Coconut shrimp makes an excellent:
- Appetizer for tropical-themed parties
- Entrée served over rice with mango salsa
- Topping for summer salads
- Pairing with cocktails like a Mai Tai or Coconut Martini
Final Bites
Golden, crispy, and bursting with island flavor, coconut shrimp is a delicious way to bring a bit of tropical sunshine to your table — wherever you are in the world. Once you’ve made these once, they’ll be a go-to for every vacation-themed dinner night or beachy gathering.
Tried this recipe?
Tag @abiteabroad and share your creations! I’d love to see your tropical spreads and hear how you served yours.