Easy way to make Coconut Shrimp (Sweet, Crispy and Golden-Brown)

Family favorites include Crispy Coconut Shrimp, which is made with jumbo shrimp wrapped in a sweet coconut breading and fried till crispy and golden brown.

With a zesty dip or sauce, coconut shrimp make a tasty party appetizer, side dish, or simple snack.

Favorite appetizer of shrimp

• The shrimp on the buffet table is a crowd favorite because they are so delicate, sweet, and crispy.
• If desired, prepare ahead and store in the refrigerator or freezer before baking. Perfect for quick snacks or dinners.
• These tiny bites are simple to make. Just coat, dip, and bake!
• Even though they are baked (or air-fried), these shrimp nonetheless have a beautiful, crispy exterior.
• Making your own shrimp is considerably more affordable and delicious than buying pre-packaged.

Components & Alterations

SHRIMP It saves a ton of time to use fresh, frozen, medium- or large-sized shrimp that have already been peeled and deveined. Keep the tails on so you have small handles for dipping and butterify them open for a more dramatic presentation.

COATING For this recipe, shredded coconut is pulsed in a food processor and then added to the breadcrumbs so the coating stays light, crispy, and has the ideal hint of sweetness! You can use either sweetened or sweetened coconut, I prefer sweetened for this recipe.

SEASONINGS Swap up the seasonings to your desire. Try them with some homemade Cajun seasoning or some homemade lemon pepper seasoning.

How to Make Coconut Shrimp

1. Coat: Dredge the shrimp in cornstarch and egg and roll in coconut and panko crumbs.
2. Bake: Bake till golden brown.
3. Serve: Offer your preferred dipping sauce, such as sweet chili sauce.

Optional tip: You can spear each shrimp lengthwise with a short skewer to prevent curling while cooking. Before serving, make sure to remove it!

Various Cooking Techniques

If preferred, the coconut shrimp recipe can be deep-fried or cooked in an air fryer.

Air fry: Cook shrimp for 7-9 minutes at 400°F, turning them over after 4 minutes.

Deep fry Heat the oil to 375°F. Shrimp should be fried in tiny batches for 3–4 minutes, or until golden and fully done. Drain and season to taste on paper towels.

Tips

• To give the shrimp a crispy exterior, generously coat them in cooking spray.
• You only need a light dusting of cornstarch, so be sure to shake off any excess. All-purpose flour can be used as a substitute for cornstarch.
• We prefer sweetened coconut flakes but you can use unsweetened as well.
• Shrimp from coconuts cook quickly; check them early to prevent overcooking.

Leftovers and Ahead Prep

Use the recipe below to prepare shrimp in advance. Lay the shrimp out in a single layer on a baking sheet after they have been breaded with coconut.

• Up to 24 hours in the refrigerator before baking
• Once frozen, transfer to a freezer bag or an airtight container from the baking sheet. Before baking, store for up to two months.
• Cook prepared shrimp from frozen as indicated, but allow an extra 2 minutes.

In an airtight container or zippered bag, leftover shrimp can be kept in the refrigerator for three to four days.

Coconut Shrimp

These shrimp are covered in batter and cooked in the oven till golden.

Ingredients

• 1 pound large shrimp peeled & deveined
• 2 eggs beaten
• ½ cup cornstarch
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 cup sweetened flaked coconut
• 1 cup panko bread crumbs
• cooking spray

Instructions for Coconut Shrimp

1. Set the oven to 425 °F.
2. In a small bowl, mix cornstarch, salt, and cayenne pepper. In a different bowl, place the beaten egg.
3. The coconut should be processed in a food processor to a slightly finer texture (or chop with a knife). You want it broken up slightly, but not too much. Blend in the bread crumbs.
4. Shake off any excess cornstarch after dredging shrimp in the cornstarch mixture. After dipping in the egg, push firmly into the coconut mixture. Use cooking spray to spritz.
5. Place shrimp on a parchment-lined tray and bake for 8 minutes. When cooked through, flip shrimp over and bake for an additional 5 to 10 minutes. If desired, broil for one minute.
6. Accompanied by a warm sweet chili dip (recipe below).

Notes

Melt 1/2 cup of apricot jam (or orange marmalade) in a small pan to make a homemade dipping sauce. Add 1 teaspoon of Sambal Oelek or sriracha and 2 teaspoons of dijon mustard.

Air fry: Cook shrimp for 7-9 minutes at 400°F, turning them over after 4 minutes.

Deep fry Heat the oil to 375°F. Shrimp should be fried in small batches for 3 to 4 minutes, or until golden and fully done. Drain and season to taste on paper towels.

• The cooking time is for giant shrimp; for smaller sizes, modify the cooking time.
• To give the shrimp a crispy exterior, generously coat them in cooking spray.
• You only need a little coating of cornstarch, so be sure to brush off any excess. All-purpose flour can be used as a substitute for cornstarch.
• We prefer sweetened coconut flakes but you can use unsweetened as well.
• Shrimp from coconuts cook quickly; check them early to prevent overcooking.

Nutrition information

Calories: 329 | Carbohydrates: 38g | Protein: 21g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1136mg | Potassium: 266mg | Fiber: 3g | Sugar: 9g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg