Coconut Shrimp

Coconut Shrimp has plump tender shrimp coated in a coconut infused batter and fried until golden and crispy. Serve with our sweet chili dipping sauce.

Restaurant-Quality Coconut Shrimp

This crispy Coconut Shrimp really IS just as good as the shrimp you’d order at your favorite restaurant. And it’s easy to make too!

You’ll dredge peeled, raw shrimp in flour seasoned with a touch of five-spice powder, then dip it in a coconut milk and egg mixture, and finally another coating of panko bread crumbs mixed with shredded coconut.

Fry the shrimp until golden brown and crispy, then serve with Sweet Chili Dipping Sauce – the perfect zesty-sweet sauce for this dish.

We first developed this recipe a number of years ago for Jack’s dad (aka Grampa) after he told us it was one of his favorite meals. Grampa loves this recipe – so much so – we often catch him eating with a shrimp in each hand! He 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! 🙂

• The juicy shrimp in a crispy golden coconut batter are a match made in heaven, especially paired with a sweet and spicy sauce.
• This recipe is just as good as any Coconut Shrimp you’d order at a restaurant.
• You can serve this recipe as an appetizer at a party, or as a main course for dinner.

• Shrimp – Buy shell-on raw shrimp, size 16-20 (which means that you’ll get between 16 and 20 shrimp per pound). The higher the number on the bag, the smaller the shrimp. The lower the number, the bigger the shrimp.
• All-Purpose Flour
• Seasonings – Kosher salt, ground black pepper, five-spice powder.
• Coconut Milk – Buy a can of coconut milk and turn it upside down before opening so that the liquid pours out before you scoop out the fat (this just makes it easier to remove the fat from the can). You want to use the entire can – if the fat and liquid are totally separated, heat the coconut milk slightly to combine but cool before using in this recipe.
• Eggs
• Panko Bread Crumbs
• Shredded Coconut – We used sweetened coconut, but if you prefer, you can use unsweetened.
• Sweet Chili Dipping Sauce – For serving.

1. Mix the dipping sauce then chill while you prepare the shrimp.
2. Remove shells from the shrimp, leaving on tails.
3. Lay out three bowls for coating the shrimp: seasoned flour, egg and coconut milk, and breadcrumbs, coconut, and more flour.
4. Dredge the shrimp (a few at a time) in each bowl: flour, egg mixture, then breadcrumbs/coconut.
5. Shake off any excess, then lay coated shrimp on a sheet tray until ready to fry.
6. Heat oil to 325 degree F.
7. Fry the shrimp in batches until they float in the oil. Remove to a paper towel-lined sheet tray to drain off any excess oil.
8. Transfer shrimp to a serving platter and serve immediately with the prepared dipping sauce.

• Can I make Coconut Shrimp ahead of time? Not really, this is a dish that is best freshly cooked. You can coat the shrimp a little bit ahead of time but we don’t recommend that you do that step too far in advance of cooking.
• How do I store leftovers? Place any leftover shrimp in a covered container and refrigerate for up to two days.
• How do I reheat the leftovers? You can warm through in the oven, but just be sure not to overcook.

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This Coconut Shrimp recipe originally appeared on A Family Feast in July 2017. We’ve updated the post and added new photos, but the delicious recipe remains the same.