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Crispy Fried Coconut Shrimp



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With its crunchy exterior and flavorful dipping sauce, this recipe for Crispy Fried Coconut Shrimp is guaranteed to be a hit with family and friends, alike. Whether served as an appetizer or main course, these coconut shrimp are sure to transport your taste buds to a tropical paradise.

Crispy Fried Coconut Shrimp on a charcoal plate with a round, wooden bowl filled with creamy sweet chili sauce.
Plate the coconut shrimp and serve with a side of creamy sweet chili sauce, or your favorite dipping sauce.

Why You Should Make this Shrimp Recipe

  • Crave-Worthy Crunch: The crispy, golden-brown coconut coating adds texture and flavor to the shrimp.
  • Affordable Indulgence: Homemade alternative to restaurant-style coconut shrimp, at a fraction of the cost.
  • Versatile: Suitable as an appetizer, main course or party snack.
  • Convenient: Easily coat the shrimp ahead of time and flash freeze for later use.

Ingredients to Make Coconut Shrimp

These substitutions can accommodate various dietary preferences and restrictions while still maintaining the essence of the dish.

  • Flour: For a gluten-free option, use almond flour, coconut flour, rice flour or gluten-free all-purpose flour blend.
  • Coconut Milk: Substitute with two beaten eggs.
  • Shredded Coconut: Use unsweetened shredded coconut for a healthier option.
  • Panko Breadcrumbs: Substitute with regular breadcrumbs or crushed cornflakes for a similar crispy coating.
  • Oil for Frying: Use vegetable oil, canola oil, or peanut oil for frying, depending on preference and availability.

How to Make Crispy Fried Coconut Shrimp

Making coconut shrimp at home is easier than you may think, and takes less than 30 minutes from start to finish!

  1. Prep Shrimp: Rinse and dry the shrimp. Season with salt and pepper.
  2. Coating Station: Set up three bowls: one with flour, one with coconut milk and one with shredded coconut and panko breadcrumbs mixed together.
  3. Coat Shrimp: Dip shrimp in flour, then coconut milk, and finally in the coconut-panko mixture, pressing gently to adhere.
  4. Freeze: Place coated shrimp in the freezer to set while heating the oil.
  5. Heat Oil: Fry shrimp in batches until golden brown and crispy. Drain on a wire rack.
  6. Season and Serve: Sprinkle with salt immediately after frying. Plate with creamy sweet chili sauce for dipping.

Can you Air Fry Coconut Shrimp

The short answer is yes, you can air fry coconut shrimp. Air frying is a healthier alternative to frying. However, there is a noticeable difference in texture, and flavor.

Here’s how to Air Fry Coconut Shrimp:

  • Preheat the air fryer to 400°F (200°C) for a few minutes.
  • Spray the air fryer basket with coconut oil spray.
  • Place the shrimp and spray with coconut oil.
  • Air fry at 400°F (200°C) for 6 minutes. Flip. Air fry for another 2 minutes.

How to Serve and Store Coconut Shrimp

These Crispy Fried Coconut Shrimp make for a delectable seafood appetizer. When serving as an appetizer, consider two to three shrimp per person. Serve with Creamy Sweet Chili Sauce:

Alternatively, try one of these sauce pairings:

For a complete meal, serve these crispy coconut shrimp:

  • Paired with steamed rice and sautéed vegetables.
  • On a salad.
  • In tacos.

To store leftovers, follow these simple steps:

  1. Allow the leftover shrimp to cool down to room temperature.
  2. Transfer the coconut shrimp to an airtight container and refrigerate for up to 3 days.
  3. Reheat the shrimp in the oven at 350°F (175°C) for about 5-8 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes, flipping them occasionally, until they are warmed up.
  4. Alternatively, once the shrimp are coated, flash freeze. Package the shrimp in an airtight container. Freeze for up to 2 months.

More Shrimp Recipes to Love

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A platter of coconut shrimp garnished with fresh parsley and served with a bowl of creamy sweet chili sauce.

Crispy Fried Coconut Shrimp


With its crunchy exterior and flavorful dipping sauce, this recipe for Crispy Fried Coconut Shrimp is guaranteed to be a hit with family and friends alike.


  • 18 peeled and deveined, tail-on shrimp (1620 count)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 2/3 cup flour
  • 1 can coconut milk with cream
  • 1 1/2 cups shredded coconut, sweetened
  • 2/3 cup panko breadcrumbs
  • Oil for frying
  • 1 teaspoon fresh chopped parsley, for garnish

For the Sweet Chili Sauce:

  • 3/4 cup sweet chili sauce
  • 1/4 cup Kewpie mayo
  • 1 teaspoon low-sodium soy sauce


  1. In a small bowl, combine the sweet chili sauce, Kewpie mayo and soy sauce. Mix well, then refrigerate until ready to serve.
  2. Rinse the shrimp and pat them dry with paper towels. Season both sides of the shrimp with salt and pepper.
  3. Place the flour in a bowl or freezer bag.
  4. In another bowl, whisk the coconut milk with a touch of salt.
  5. In a separate bowl, combine the shredded coconut and panko breadcrumbs.
  6. Coat each shrimp in flour, shaking off any excess.
  7. Dip the floured shrimp into the coconut milk, ensuring they are fully coated.
  8. Roll the shrimp in the coconut-panko mixture, pressing gently to adhere.
  9. Place the coated shrimp on a baking pan fitted with a rack, or a platter, and continue coating the remaining shrimp.
  10. Transfer the coated shrimp to the freezer to set while you heat the oil.
  11. Heat oil in a deep fryer or large skillet to 350°F (175°C).
  12. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes.
  13. Remove the shrimp from the oil and drain on a wire rack set over a baking sheet.
  14. Sprinkle the fried shrimp with a pinch of salt while they are still hot.
  15. Add the shrimp to a platter and garnish with fresh parsley, sesame seeds or chopped green onions. 
  16. Serve the Crispy Fried Coconut Shrimp immediately, with creamy sweet chili sauce, or your favorite dipping sauce.
  17. ENJOY!

Crispy Fried Coconut Shrimp Recipe! With its crunchy exterior and flavorful dipping sauce, this recipe for Crispy Fried Coconut Shrimp is guaranteed to be a hit with family and friends, alike. Whether served as an appetizer or main course, these coconut shrimp are sure to transport your taste buds to a tropical paradise. This will surely become your new favorite shrimp recipe! #shrimp #shrimprecipe #coconutshrimp #foodtiktok #easyrecipe #appetizer #dinnerideas #shrimptok

♬ Walking Around – Instrumental Version – Eldar Kedem


  • 16-20 count shrimp or larger, work best in this coconut shrimp recipe.
  • Save time and buy shrimp that is already peeled and deveined.
  • You can use frozen shrimp, just thaw in cold water.
  • Be sure to shake off any excess flour before coating the shrimp with the coconut cream.
  • Use a coconut milk that contains cream (I typically do NOT use unsweetened coconut milk).
  • The shredded coconut can be sweetened or unsweetened, it’s a matter of preference.
  • Use both hands to fully coat the shrimp with the coconut/panko mixture.
  • Add additional coconut or panko to the bowl, if needed.
  • Allow the coated shrimp to set up in the freezer as the oil is heating.
  • Heat the oil only to 350°F (175°C) to ensure the coconut does not burn or brown too quickly before the shrimp are fully-cooked.
  • Do NOT overcrowd the pot. Frying the shrimp in batches not only maintains the oil temperature, but also prevents the shrimp from sticking together.
  • Between batches, remove any excess browned coconut bits. 
  • Salt immediately out of the fry.
  • Serve hot with your favorite dipping sauce.
  • You will have plenty of dipping sauce leftover. Refrigerate for later use.
  • Once coated, the shrimp can be flash frozen and packaged. The shrimp will last up to two months in the freezer.
  • Nutrition information does not include the dipping sauce.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: Seafood

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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