SaveCoconut Shrimp
Crispy coconut-crusted shrimp with sweet chili dipping sauce. Tropical crunch in every bite.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb large shrimp (peeled and deveined, tails on)
- 1 1/2 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cup vegetable oil (for frying)
- 1/2 cup sweet chili sauce (for dipping)
Instructions
- 1
Set up a breading station: flour seasoned with salt and pepper in one dish, beaten eggs in another, and coconut mixed with panko in a third.
1/2 cup all-purpose flour1/2 tsp salt1/4 tsp black pepper2 large eggs1 1/2 cup sweetened shredded coconut1/2 cup panko breadcrumbs - 2
Hold shrimp by the tail. Dredge in flour, dip in egg, then press firmly into coconut-panko mixture. Place on a baking sheet.
1 lb large shrimpPress the coconut coating firmly — it falls off if you're gentle.
- 3
Heat vegetable oil to 350°F in a deep heavy-bottomed pot. Fry shrimp in batches of 4-5, about 2-3 minutes per side until golden brown and shrimp are pink and cooked through.
3 cup vegetable oilUse a thermometer to maintain 350°F. Too hot and the coconut burns before the shrimp cooks.
- 4
Drain on paper towels. Serve immediately with sweet chili sauce for dipping.
1/2 cup sweet chili sauce
Pairs With
Off-dry German or Australian Riesling
Tropical fruit notes and sweetness match the coconut
Belgian wheat beer with coriander and orange
Citrus and spice enhance the tropical vibe
Rum, coconut cream, pineapple juice
Coconut on coconut — go full tropical
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use a deep-fry thermometer and adjust heat to maintain 350°F between batches.
- •For a lighter version, bake at 425°F on a wire rack for 12-15 minutes, flipping halfway.
Substitutions
- large shrimp → chicken strips for coconut chicken tenders
- panko breadcrumbs → more shredded coconut
- sweet chili sauce → orange marmalade mixed with hot sauce
Leftovers
Best eaten fresh. If needed, refrigerate up to 1 day and reheat in a 400°F oven for 5 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
