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A close up picture of the finished Coconut Shrimp on a white serving platter.
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5 from 5 votes

Coconut Shrimp

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!
Prep Time30 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time1 hour 5 minutes
Course: main dish
Cuisine: American, Hawaiian
Keyword: coconut, shrimp
Servings: 6 people
Calories: 866kcal
Author: An Easy Budget Recipes Original!
Cost: $21.11

Equipment

  • medium bowls
  • whisk
  • mixing spoon
  • large skillet
  • baking sheets
  • wire rack
  • measuring cups
  • Measuring spoons
  • tongs

Ingredients

COCONUT SHRIMP:

  • 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

FOR SERVING:

  • 3 cups white rice your favorite kind, cooked as per package instructions
  • Lime wedges optional
US Customary - Metric

Instructions

PREP BAKING SHEET:

  • Before you begin, line a baking sheet with parchment paper.

PREP COATINGS:

  • 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.

FRY SHRIMP:

  • 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.

TO FINISH:

  • Serve the shrimp with the dipping sauce and white rice.

Nutrition

Serving: 4shrimp | Calories: 866kcal | Carbohydrates: 132g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1374mg | Potassium: 415mg | Fiber: 4g | Sugar: 37g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg