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Coconut Shrimp - Make this restaurant-quality coconut shrimp at home! Super delicious!

Last month, after our daughter’s dance recital, we invited our family out to dinner with us. My father-in-law (a.k.a. Grampa) ordered Coconut Shrimp which surprised my husband Jack – because he didn’t think that his dad liked that sort of dish!

When Jack commented on the order – Grampa told him that Coconut Shrimp was actually one of his favorites! So of course – Jack immediately decided to come up with a recipe!

Coconut Shrimp - Make this restaurant-quality coconut shrimp at home! Super delicious!

After some experimentation in the kitchen, Jack discovered that canned coconut milk was an excellent addition to the coconut shrimp coating. It helped to keep the flaked coconut and panko bread crumbs coating from falling off the shrimp – plus it gave the shrimp some great coconut flavor! The coating in this shrimp is also seasoned with a small amount of 5-spice powder and it is perfectly flavored as well as golden brown and crispy.

After we took the photos you see here in today’s post, Jack brought the cooked shrimp over to his parent’s house – as well as the Sweet Chili Dipping Sauce made to go along with the shrimp.

Coconut Shrimp - Make this restaurant-quality coconut shrimp at home! Super delicious!

Grampa immediately devoured the shrimp! So much so (my husband Jack chuckled) at one point, Grampa had a shrimp in each hand as he ate! Grampa told Jack that he tried making Coconut Shrimp once himself – but it never tasted as delicious as this recipe!

All for you Grampa!  We love you! 🙂

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Coconut Shrimp - A Family Feast

Coconut Shrimp

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 32-40 pieces


Note: Open the canned coconut milk upside down so that the liquid pours out before the fat (just makes it easier to remove from the can). If the two are totally separated, heat slightly to combine but cool before using.


  • 2 pounds shell-on raw shrimp, 16-20 per pound.
  • 2 cup all-purpose flour, divided
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon 5-spice powder
  • 1 13.6-ounce can coconut milk, see note above
  • 2 eggs beaten
  • 2 cups panko bread crumbs
  • 2 cups shredded coconut
  • Enough vegetable oil to fill a pan or wok three inches up the sides


  1. Remove shells from shrimp but leave tails on. This will act as a handle to pick up the cooked shrimp.
  2. Lay out three medium to large bowls.
  3. In the first one; mix 1 cup flour, salt, pepper and 5-spice powder.
  4. In the second; mix coconut milk with the two beaten eggs.
  5. In the third; mix Panko, coconut flakes and the remaining 1 cup of flour.
  6. Handling a few at a time, dredge in flour, shake off excess and then into the egg mixture. Let the mixture drip off for a few seconds then dredge in the panko mixture. I found that tossing the shrimp in the bowl on this last step was easier and coated them better.
  7. Place on a sheet tray not touching as you go.
  8. Once you finish breading the shrimp, heat the pan or wok with the oil to 325 degrees F using a candy thermometer, then maintain that temperature as you fry each batch. Get the oil back to 325 degrees between each batch.
  9. Fry in about four or five batches placing them in one at a time not touching. They will cook for about three minutes and will float and be golden brown once done. Do not over cook.
  10. Serve immediately with our Sweet Chili Dipping Sauce.

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Coconut Shrimp - Make this restaurant-quality coconut shrimp at home! Super delicious!

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  • Renee – Kudos Kitchen wrote:

    I love coconut and coconut shrimp so much that I’m a little shocked that I’ve never tried to make it myself before. Yours looks incredible and may be the recipe I finally use. Thanks Martha!

  • Kirsten/ComfortablyDomestic wrote:

    Coconut milk in the coating is nothing short of genius! I’m totally trying that next time. Brilliant.

  • Lora @cakeduchess wrote:

    Coconut shrimp is a big favorite over here…maybe you could save us some the next time (if Grampa won’t mind?:). Coconut milk is fantastic to cook with and so perfect for a recipe like this (and that dipping sauce…yes!)

  • Terri wrote:

    Store tomorrow to get all the ingredients to make this for dinner. Will have to think of something else for my husband since he doesn’t like shrimp. Thank you.

    • Martha wrote:

      Hope you enjoy the recipe Terri! We just posted the dipping sauce recipe this morning!

  • Ashley @ Wishes & Dishes wrote:

    Just when I think your recipes can’t get any better. Seriously!!! You have outdone yourself. Coconut shrimp is my favorite of all time. Can’t wait for the sauce recipe then I will be making this!

    • Martha wrote:

      Awww… Thanks Ashley! Hope you enjoy the recipe!

  • N ancy P.@thebittersideofsweet wrote:

    I am not a big coconut fan but these look so delicious I am thinking I could easily be swayed!

  • Sarah Walker Caron (Sarah’s Cucina Bella) wrote:

    What beautiful shrimp! They look so crispy, and I love the idea of using coconut milk in the coating. Mmm!

  • The Food Hunter wrote:

    I wish I wasn’t allergic to shrimp…I would eat these all up

  • Stephanie @Back for Seconds wrote:

    My favorite kind of shrimp!! I need to make this!

  • Emily @ Layers of Happiness wrote:

    Love this shrimp and love the story behind it! That is so cute.. nothing like a man and his favorite food! Love!

    • Martha wrote:

      Thanks Emily! So true…and my father-in-law is such a sweetheart, we’re always thrilled when we can make food that he loves. Thanks for visiting us today!

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