I love to recreate my restaurant favorites at home, including appetizer recipes such as garlic parmesan wings, crab rangoon, lettuce wraps and these succulent coconut shrimp. Coconut shrimp are one of my all time favorite indulgences – if I see them on a restaurant menu, I immediately order some! It’s actually really easy to make crispy shrimp at home. I have to say, I think the flavor of homemade is even better than the restaurant version.
Coconut Shrimp Ingredients
To make this recipe, you will need large shrimp, flour, salt, black pepper, eggs, coconut, panko breadcrumbs, oil for frying, and sweet chili sauce for a dip.
How Do You Make Coconut Shrimp?
Place flour in a small bowl with salt and pepper, and stir or whisk to combine. Add beaten eggs to a second bowl, and prepare a third bowl of panko breadcrumbs mixed with coconut. Dip each shrimp into the flour mixture and egg, then dredge the shrimp in the breadcrumbs and coconut. Heat a few inches of oil in a deep pot, then fry the shrimp in batches until they are brown. Drain the shrimp on paper towels, and repeat the process until all the shrimp are ready. Serve the shrimp immediately with sweet chili sauce, then enjoy.
Tips For Coconut Shrimp
Buy the largest shrimp you can afford – I used jumbo shrimp at 16/20 count per pound. This recipe calls for panko bread crumbs which is a type of Asian breadcrumb found at most grocery stores. You can use sweetened or unsweetened coconut flakes for this recipe. I personally prefer sweetened coconut, but either one will work just fine. While I recommend serving this dish as an appetizer, it also works well as a main course when paired with sides like spam fried rice, buddha’s delight or sushi rice. I like to serve my shrimp with a dipping sauce of Thai sweet chili sauce. This sauce can is available in the ethnic aisle at your local grocery store, or at any Asian market. Another option is to serve your shrimp with sweet and sour sauce, orange marmalade or pineapple preserves. Leftovers will stay fresh in the refrigerator for up to 2 days. Reheat the shrimp in the oven at 425 degrees F for 5-7 minutes or until crispy. Use a neutral flavored oil with a high smoke point such as peanut oil, vegetable oil or canola oil. Make sure to let any excess egg drip of the shrimp before they go into the coconut crumb mixture.
Baked Coconut Shrimp
You can bake your coconut shrimp in the oven instead of frying them if you prefer. The coating won’t come out quite as crispy and browned, but it’s still delicious! Arrange your breaded shrimp on a greased baking sheet and coat the shrimp with cooking spray. Bake at 425 degrees F for 10-15 minutes or until browned.
Air Fryer Coconut Shrimp
This recipe can also be prepared in the air fryer. Follow the instructions for coating the shrimp, then air fry them at 400 degrees F for 6-8 minutes. Be sure to flip halfway through the cooking process. You will need to cook them in batches so they cook in a single layer in the air fryer basket. Once you make these coconut shrimp at home, you’ll never want to order them out again! Whether you’re serving your shrimp as a hearty appetizer or a main course over rice, they’re sure to be a hit.
