Go Back
- 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1/4 cup coconut oil (or vegetable oil) for frying - Lime wedges for serving Choosing the best shrimp for coconut crusted shrimp I like to use large shrimp for this dish. They cook evenly and hold up well. Look for shrimp that are firm with a nice color. Fresh shrimp should smell like the ocean, not fishy. If you buy frozen shrimp, make sure they are raw and peeled. Sweetened vs. unsweetened coconut: which to use? The choice depends on your taste. Sweetened coconut adds a hint of sweetness, making the dish more dessert-like. Unsweetened coconut gives a more traditional flavor. I often use unsweetened coconut for a balanced taste, but sweetened works too! Alternative frying oils for a healthier option Coconut oil is great, but you can use other oils too. Vegetable oil or avocado oil are good choices. They have high smoke points, making them safe for frying. If you want a lighter option, try air frying the shrimp instead. For the full recipe, visit the section above. To start, set up your breading station. This makes the process easy and fun. I use three bowls: one for flour, one for beaten eggs, and one for the coconut-panko mix. Now, let's season the flour. Mix in salt, pepper, garlic powder, and paprika. This adds flavor to the shrimp. Stir it well until everything is combined. Next, it's time for the breading. Take each shrimp and coat it in the flour first. Shake off any extra flour. This step helps the egg stick better. Then, dip the floured shrimp into the beaten eggs. Make sure it is fully coated. After that, roll the shrimp in the coconut-panko mixture. Press lightly to help it stick. Repeat these steps for all the shrimp. When you are ready to cook, heat the coconut oil in a large skillet over medium heat. It should shimmer when hot. You can test the heat by dropping in a small piece of coconut. If it sizzles, it’s ready to go! Fry the shrimp in batches. Don’t overcrowd the skillet or they won’t cook evenly. Cook each side for about 2-3 minutes. Look for a golden brown color and a firm texture. To finish, remove the shrimp and place them on paper towels. This helps absorb any extra oil. Serve them hot with lime wedges on the side for a bright flavor. For the complete experience, check the Full Recipe. To avoid soggy shrimp, make sure to dry your shrimp well. Pat them with paper towels before breading. This helps the coating stick better. Use a good amount of flour to coat the shrimp. This will absorb moisture and keep the outside crispy. The oil temperature is key for frying. If the oil isn't hot enough, the shrimp will soak up oil. Heat the coconut oil over medium heat until it shimmers. You can test this by placing a small piece of coconut in the oil. If it sizzles, you're ready to fry! For the best sauces, try sweet chili sauce or a tangy mango salsa. These pair nicely with the shrimp's coconut flavor. You can also serve it with a creamy dipping sauce like ranch or a spicy aioli. Side dishes that complement coconut crusted shrimp include jasmine rice and a simple green salad. You can also serve it with grilled veggies for a colorful plate. One common mistake is overcrowding the skillet. Fry the shrimp in batches to ensure even cooking. If you add too many at once, they will steam instead of fry. Another mistake is skipping the resting time on paper towels. After frying, place shrimp on paper towels for a minute. This helps remove excess oil and keeps the shrimp crispy. {{image_2}} You can add spices to make your coconut crusted shrimp more exciting. Try adding cayenne pepper or chili powder for a kick. If you love a sweet and spicy mix, combine honey or sriracha with lime juice. This blend gives the shrimp a unique taste. You can either bake or fry the shrimp. Baking is easier and uses less oil. Preheat your oven to 400°F (200°C). Place the shrimp on a baking sheet and spray them lightly with oil. Bake for 15-20 minutes, flipping halfway through for even cooking. Frying gives the shrimp a crispy, golden texture. Heat the oil in a skillet over medium heat. Fry the shrimp in small batches for about 2-3 minutes on each side. For a healthier option, air frying works well too. Preheat your air fryer to 400°F (200°C). Arrange the shrimp in a single layer and cook for about 8-10 minutes. Check for crispiness and cook a bit longer if needed. If you're gluten-free, swap all-purpose flour with almond flour. For the breading, use gluten-free panko or crushed rice cereal. This keeps the crunch without gluten. For a keto-friendly dish, use coconut flour instead of regular flour. You can also skip the panko and just use shredded coconut. These swaps help keep your shrimp low in carbs while still tasty. Check the full recipe for details on preparation. To store leftover coconut crusted shrimp, let them cool completely. Then, place them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them for longer, freeze them. They will last about two months in the freezer. Make sure to wrap them tightly in plastic wrap before putting them in a freezer bag. The best way to reheat coconut crusted shrimp is in the oven. Preheat the oven to 350°F (175°C). Place the shrimp on a baking sheet and heat for about 10 minutes. This method helps keep the shrimp crispy. You can also use an air fryer. Set it to 350°F and cook for 5-7 minutes. Avoid microwaving, as it can make the shrimp soggy. Coconut crusted shrimp can last three days in the fridge. If you freeze them, they can last for up to two months. To check if the shrimp have gone bad, look for signs like an off smell or a slimy texture. If you notice either, it’s best to discard them. Always trust your senses when it comes to food safety. Yes, you can use frozen shrimp. Just thaw them before cooking. Place the shrimp in the fridge overnight or run them under cold water for quicker thawing. Pat them dry with paper towels. This helps the coating stick better. Shrimp cook quickly. They turn pink and curl up when done. They should have an opaque look. Cook them for about 2-3 minutes on each side. Use a meat thermometer if you want to check. The internal temperature should be 120°F. I love pairing coconut crusted shrimp with sweet chili sauce. It adds a nice kick. You can also try a tangy mango salsa. A simple lime aioli works too. Just mix mayo, lime juice, and garlic for a quick dip. You can prep the shrimp ahead of time. Bread them and keep them in the fridge for up to two hours. Just fry them right before serving for the best taste. This keeps them crispy and fresh. Leftover coconut is a treat! You can use it in smoothies for added flavor. Sprinkle it on oatmeal or yogurt for a crunchy topping. It works well in baked goods like muffins or cakes too. Try adding it to granola for a tropical twist. For more ideas, check the Full Recipe. Coconut crusted shrimp is a tasty dish that’s easy to make. We covered the best ingredients, how to prepare and cook the shrimp, and tips to help you avoid mistakes. You also learned about fun variations and storage methods. Remember, the key to success is in the details. Keep practicing, and you'll impress family and friends with this dish. Enjoy the cooking journey and savor every bite!

Coconut Crusted Shrimp

Indulge in a tropical delight with this Coconut Crusted Shrimp recipe! Learn how to create perfectly crispy shrimp coated in shredded coconut and panko breadcrumbs, with just a hint of garlic and paprika for flavor. This easy dish is perfect for impressing guests or enjoying a family meal. Want to elevate your cooking game? Click through to explore the full recipe and bring a taste of the beach to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1/4 cup coconut oil (or vegetable oil) for frying

Lime wedges for serving

Instructions
 

Begin by preparing your breading station: place the flour in one bowl, whisk the eggs in a second bowl, and combine the shredded coconut and panko breadcrumbs in a third bowl.

    Season the flour with salt, pepper, garlic powder, and paprika, then mix well.

      Take each shrimp and first coat it in the seasoned flour, shaking off any excess.

        Next, dip the floured shrimp into the beaten eggs until fully coated.

          Finally, roll the shrimp in the coconut-panko mixture, pressing gently to adhere the coating. Repeat until all shrimp are coated.

            In a large skillet, heat the coconut oil over medium heat until shimmering (you can test by adding a small piece of coconut to see if it sizzles).

              Fry the shrimp in batches, making sure not to overcrowd the skillet, for about 2-3 minutes on each side or until golden brown and cooked through.

                Remove the shrimp from the skillet and drain on paper towels to absorb excess oil.

                  Serve hot with lime wedges on the side for squeezing over.

                    Prep Time: 20 mins | Total Time: 30 mins | Servings: 4