The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Coconut Shrimp are crisp, sweet, and cooked to golden perfection. In addition, we include a recipe for the perfect coconut shrimp sauce that requires just two ingredients!
This recipe costs approximately $21.11 to make. It makes six servings for about $3.51 per serving.
After our recent trip to Hawaii, we came home longing for more Coconut Shrimp. Ordering it at the Food Trucks after a day at the beach was heavenly, and we are missing it fiercely! So we set out to make our version to curb our cravings until we can return to Hawaii again.
This Coconut Shrimp recipe makes the shrimp crispy and sweet on the outside while tender on the inside. It has the best texture and flavor in every bite.
After making the Coconut Shrimp, quickly whip together a batch of dipping sauce for a meal on the table in about an hour. This recipe is excellent as the main dish, or skip making the rice and serve the shrimp as an appetizer at your next party. Either way, everyone will love that you brought a taste of the islands to your kitchen table.
Frying Coconut Shrimp has never been so easy until now, with our step-by-step directions.
Ingredients & Estimated Cost:
- ⅔ cup flour – $0.06
- 1 teaspoon salt – $0.01
- 1 teaspoon black pepper – $0.05
- 2 cups sweetened shredded coconut – $3.25
- 1 cup Panko bread crumbs – $1.78
- 1 ½ pounds raw extra-large shrimp – $11.00
- 3 large eggs – $0.51
- 4-6 Tablespoons vegetable oil – $0.90
- 5 Tablespoons Thai chili sauce – $0.62
- ½ cup orange marmalade – $1.04
- 3 cups white rice – $1.89
To learn more about how we price our recipes, check out Budget Recipes Explained.
How To Make Coconut Shrimp
- First, line a baking sheet with parchment paper.
- Next, using a medium bowl, whisk together the flour, salt, and black pepper.
- In another bowl, beat the eggs together.
- Then in a third bowl, mix together the coconut and Panko bread crumbs.
- Pat the shrimp dry with paper towels and dip them in the first bowl of the flour mixture, shaking off the excess.
- Then, dip the shrimp into the egg mixture before rolling the shrimp in the coconut-Panko mixture.
- Place the shrimp on the baking sheet and let them chill for at least twenty minutes.
- Preheat the oven to 200 degrees F and place a wire rack on top of a baking sheet.
- Heat oil in a large skillet over medium heat and then add 7-8 shrimp to fry for about 2-3 minutes per side.
- Place the cooked shrimp on the baking sheet and set it in the oven to keep warm while you cook the remaining shrimp.
- Finally, using a small bowl, mix together the Thai Chili Sauce and orange marmalade. Serve the shrimp over white rice with the dipping sauce.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- Sometimes we like to put a tablespoon of lime zest in the Panko breadcrumb mixture to add a pop of flavor.
- If you can’t find mango chutney then you can use orange marmalade or even peach preserves for the dipping sauce.
SERVE: Serve these with the coconut shrimp dipping sauce. You can keep these out for about 90 minutes before they need to be stored and refrigerated.
STORE: Place leftovers in an airtight container and store them in the refrigerator for 2-3 days.
FREEZE: We don’t recommend freezing this shrimp because the shrimp has been frozen previously. Freezing and thawing the shrimp a second time will cause the shrimp to become rubbery.
MAKE AHEAD: You can prep this recipe up until frying them in the pan 24 hours in advance. Then, store them in the refrigerator.
Coconut Shrimp is made with a few pantry staple items. After dipping the shrimp in a flour mixture, followed by beaten eggs, the shrimp are coated in a coconut and Panko bread crumb mixture that becomes crispy after the quick frying process.
We love making our Coconut Shrimp Sauce to serve alongside the shrimp which is made by mixing together Thai Chili Sauce and orange marmalade.
In Hawaii, if you order a Coconut Shrimp Lunch Plate you will be served some white rice and a serving of Hawaiian Macaroni Salad. It is definitely our favorite meal combination.
Get Kids Involved
Ages 2-3: Your little one will enjoy getting their hands messy as they help you dip the shrimp in the flour mixture. Ask them to count the number of shrimp they dip to work on counting skills.
Ages 4-5: Let them help by pouring and mixing together the ingredients for the prep bowls. They can also help dip each shrimp into the three different bowls.
Ages 6-8: Ask your child to pre-measure the ingredients and then prepare the three bowls in preparation for dipping the shrimp in each bowl. Teach them how to properly crack an egg as they prepare the second bowl.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Because you store shrimp in the freezer, we look to buy it when it goes on sale and keep it in our freezer until we are ready to use it.
More +$15 Recipes
- Shrimp Fajitas
- Smoked Pot Roast
- Crockpot Crack Chicken
- Instant Pot French Dip
- Grilled Pork Kabobs
- Papa’s Gone All Day Stew
- Stuffed Flank Steak Pinwheels
- Machaca Burritos
- BBQ Chicken Salad
- Easy Oven Baked Salmon
- medium bowls
- mixing spoon
- large skillet
- baking sheets
- wire rack
- measuring cups
- Measuring spoons
- ⅔ cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups sweetened shredded coconut
- 1 cup Panko bread crumbs
- 1 ½ pound raw extra-large shrimp 21-25 per pound, peeled and deveined with tails attached
- 3 large eggs
- 4-6 Tablespoons vegetable or coconut oil
MANGO DIPPING SAUCE:
- 5 Tablespoons Thai chili sauce
- ½ cup mango chutney OR orange marmalade
- 3 cups white rice your favorite kind, cooked as per package instructions
- Lime wedges optional
PREP BAKING SHEET:
- Before you begin, line a baking sheet with parchment paper.
- You’ll need 3 medium bowls or pie plates.
- Whisk together flour, salt, and black pepper in the first bowl.
- In the second bowl, beat together the eggs.
- In the third bowl, combine the coconut and Panko.
COAT SHRIMP AND CHILL:
- Pat the shrimp dry with paper towels.
- Place the shrimp in the flour, shaking off excess.
- Then dip into the eggs, letting excess drip back into the bowl.
- Then roll the shrimp in the coconut-Panko mixture as you press gently, so the mixture adheres.
- Transfer the shrimp to the prepared baking sheet. Once all of the shrimp is coated, chill the shrimp for 20 minutes or up to 3 hours.
PREP OVEN AND PAN:
- You’ll be frying the shrimp in batches, so you’ll need a warm oven to keep the shrimp in.
- Move the oven rack to the middle position and preheat the oven to 200 degrees F.
- Line a rimmed baking sheet with parchment paper, place a wire rack on top of the baking sheet.
PREP PAN AND OIL:
- In a large skillet, add enough oil to cover the bottom and preheat the skillet over medium heat.
- Once the oil is simmering, add 7-8 shrimp to the pan, making sure not to overcrowd the pan.
- Turn the shrimp over and fry another 2-3 minutes or until deliciously golden brown.
- Transfer the shrimp to the prepared pan with the wire rack and place it in the oven to keep warm.
- Repeat with the remaining shrimp and fry in batches.
MAKE MANGO DIPPING SAUCE:
- In a small bowl, combine the dipping sauce ingredients.
- Serve the shrimp with the dipping sauce and white rice.