Damn Delicious

Coconut Shrimp

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

I’m not the biggest fan of coconut but oddly enough, I am obsessed with coconut shrimp. I’ve only had it a few times because it’s always a bit pricey at the restaurant and I can’t stand having to pay an arm and a leg for something I could easily make right at home. Plus, the homemade version is always a million times better, right?

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

I’ve actually been wanting to make coconut shrimp for several months now but Jason was never available as my “official” hand model. He’s at school 14 hours a day, including the weekends, but earlier this week, he told me he could write his final paper at home. So I scurried out of the house for that emergency grocery run, scored some gorgeous shrimp and hurried home to fry these babies before the sun went down.

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Now this recipe comes together very easily and quickly in a simple 4-step process. The flour mixture, the egg mixture, the coconut breadcrumb mixture and then into the oil. That’s it! It’s a 20 minute process altogether – easy peasy, right?

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Just make sure you have that sweet Thai chili sauce ready to go because once these babies are fried, you won’t want to wait a single second before devouring them. They are unbelievably crispy with that wonderful coconut crunchiness, and with the sweet Thai chili sauce, it was absolute perfection.

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

So when you’re short on time and in need of a crowd-pleasing appetizer, these must be on your menu. It’s easy, simple and sure to disappear from your table!

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Coconut Shrimp

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

10 minutes10 minutes


  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving


  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside.
  3. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  4. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with sweet chili sauce, if desired.


*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 602.2 Calories from Fat 333.9
% Daily Value*
Total Fat 37.1g 57%
Saturated Fat 22.8g 114%
Trans Fat 0g
Cholesterol 171.6mg 57%
Sodium 193.5mg 8%
Total Carbohydrate 45.9g 15%
Dietary Fiber 8.2g 33%
Sugars 1.3g
Protein 21.7g 43%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    I love coconut shrimp. I LOVED this recipe. Super easy and delicious!! I am the only one in my family that likes coconut shrimp so I cut the recipe in half (one egg, a handful of flour and a handful of bread crumbs and coconut) and only made six shrimp. I used a small frying pan with about a cup of oil. I steamed the rest of the shrimp. Yummy!

  2. Rated 5 out of 5

    We loved it so much we had it twice in the same week!!! 

  3. This is my go to coconut shrimp recipe! My husband loves it every time I make it. It’s pretty straightforward and I always have all the ingredients at home. It takes a long time to dredge two pounds of shrimp but well worth it for the next couple of days for our leftovers. It reheats perfectly in the countertop oven. Thanks for sharing this awesome recipe!

  4. My husband says “these shrimp are to die for”!  So easy to make that I felt guilty.  I give the recipe FIVE stars.

  5. This was delicious! I put a bit of lime juice in with the egg, cause why not add a little more tropical kind of flavor? The sweet chili sauce was perfect for a hint of sweet without being too much. Served with cauliflower fried “rice” for a nice meal 🙂

  6. What a delicious and simple recipe!  Thanks so much!

  7. What is the temperature for medium-high? Google says 375°, but other coconut shrimp recipes specify 325° or 350°. Can you be specific, I am making these tonight. Thank you.

  8. Made this Coconut shrimp today.  It was absolutely delicious!!! 

  9. This is my go to shrimp recipe! One of the few things I can make and the whole family loves!! Thanks!

  10. Hi I’m a newbie here, can I used processed unsweetened coconut? Thank you

    • Hi Christel! Unfortunately, I have never heard nor seen that product before so I cannot really answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  11. Last day i had my a visitor my best friend Ria with her hubby Lyson,a shrimp lover.Thought of making typical shrimp recipe for him and arrived at your site.I did a small twist here.I added 1/2 teaspoon ground cumin and 1 teaspoon paprika along with 1 tablespoon agave nectar.Believe me it added its taste. Finally its good to add diced cheddar cheese to garnish your dish along with mayonnaise dip. Ihave alo tried your Chicken Lettuce Wrap….It was another tasty dish…Keep updating more.

    Found another good interesting recipes to server guest.Will share here for you:I’m Planning to try some of them.

  12. Caloric content was not included for this recipe

  13. Could I coat the raw shrimp and freeze them on a cookie sheet and fry the next day frozen? I heard freezing before frying keeps the coating on and is recommended.

    • Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  14. Hello! How crucial is it to have fresh shrimp for this recipe and not cooked, frozen shrimp?
    I bought frozen, cooked shrimp and don’t  know if I should still make this. 

  15. I make mine almost the same way but I add 5 spice to the breading and the flour, gives it a bit more interesting flavors I think:)

  16. Have used this recipe several times over the years…..Positively the best and so easy to make. Got to try it

  17. I have been teaching myself to cook using recipes from your site for the past few weeks, and I made these tonight with some crunchy roasted broccoli. So good! I love that your recipes are so user-friendly and yet still so flavorful. Thank you!

  18. Can I bake these?

  19. I have a very old newspaper clipping recipe for Coconut shrimp. You marinate 2 dz lrg cooked shrimp in 2 cups Baily’s Irish Cream for 1 hour in fridge, coat each with coconut and fry in 1/4 cup canola oil untill coconut browns. Remove coconut bits from oil, add the rest of the Bailey’s from the marinating dish plus 1 teaspoon corn starch to make a sauce for lightly cooked snap peas. ( To cook shrimp add salt, pepper, Old Bay, hot pepper flakes, basil, oil and white vinegar to 2 TO 3 cups of boiling water – drop in cleaned deveined shrimp. DO NOT OVERCOOK! The more spices, the better – you can’t add too much. Drain in cheese cloth and let marinate in fridge overnight. Rinse and eat cold or use in this recipe. OUT OF THIS WORLD FLAVOR!

  20. I just made this and it was DELICIOUS! Thank you for sharing!

  21. Not having Panko on hand I used crushed Ritz crackers. Worked perfectly. This is the best tasting coconut shrimp recipe EVER! It could not be easier and tastes as good if not better than Red Lobster. Way to go. Thank you for such a great recipe.

  22. thank you for sharing this easy recipe my husband and i loved working together in the kitchen and this was a fun dish to make.

  23. I made this coconut shrimp recipe twice and it was absolutely delicious! I’m actually making it again tonight to prove to my sister that this tastes so much better than the frozen kind she normally eats.

    Chung-Ah, this is the third recipe that Ive tried (I also made the orange chicken and pan roasted lemon chicken) and each one left me wanting more. You truly have a gift for cooking!

  24. Ugh, this was SO GOOD. Thank you for the recipe! My alternative was a beer battered coconut shrimp – I figured this one would be more crisp, and it was perfect! I put about a half an inch of canola oil in a pan and fried them that way. Also, my grocery store doesn’t carry fresh shrimp anymore, so I went with small frozen ones and I think I like this option better (although it’s much more time consuming!). It makes for optimum crunchiness. Served with couscous and cucumber salad. Lovely. 🙂

  25. Omfg, thanks very much for posting this! It is gonna help when I order Coconut Oil at the grocery store! Very Fab!

  26. Listen here Ms. Chung-Ah… I don’t know know what kind of evil sorcery you’re up to by posting these delicious recipes and forcing me to come back for more, but it’s working!!! : )

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  28. I love your recipe. I marinated the wee beasties in coconut milk and used rice flour instead of panko. It was awesome! Thank you!


  29. Fantastic meal! I made it with Jasmin rice and a side of veggies. The five year olds were -at first Ewww! But one bite and were delighted. Thanks for a simple and great tasting recipe.

  30. Looks great where can you get Panko bread crumbs?

  31. Silly question, I would need uncooked prawns with tails left on, correct?

  32. Trying these tomorrow with sweetened coconut! But I am wanting to bake them instead of frying (trying to eat better!). Do you think it will work to bake them? What temp and time would you recommend?

    • Marcy, you can certainly try to bake these but I cannot speak for the change in taste/texture of the dish. I have never baked these myself so you will have to adjust temp and time as needed.

  33. yummy double dipp yummy

  34. I have wanted to do my own shrimp, but do not know how to buy it, what to look for, frozen in bags in the freezer section, from the seafood counter….what? What is medium compared to large or small. I know what salad shrimp is but is that considered small? My local grocery store has not been very helpful and the other store does not have a seafood counter.

    • Karen, you are looking for fresh shrimp, not frozen. As this recipe calls for medium shrimp, shrimp with a 41/50 count will do. Hope that helps!

    • I have made this with fresh frozen shrimp – just thaw them out, pat them dry, as use as usual.

  35. I want to make these but only have sweetened coconut. Will that work? It’s what I use when I make coconut chicken strips.

  36. When I eat coconut shrimp out, they have a sweet taste. I don’t see anything sweet in the ingredients.

  37. I wonder if this could be prepared up to the point of frying it and then leave it in the fridge for a couple of hours. Has anyone tried this?

  38. I love/love this recipe I’ve been using coconut oil & it’s sublime with this type of dish! I’m so doing chicken breast post-holiday this way! Thanks, XO

    • That’s what I was looking for! Highly curious if i could fry with coconut oil instead…or maybe half and half?

      • I’ve never actually fried in coconut oil but I do know that it is possible. I particularly like using vegetable or canola oil for deep frying.

        • You should try it. It’s very light and has a much higher smoke point than most other oils (about 450 degrees) which means less free radicals, and it can be used several times before it needs to be replaced. It is what EVERYTHING was fried in back in the 70s before soybean oil hit the market, and it doesn’t impart a coconut taste to everything either.

          • I am actually looking at my jar of Coconut oil and it says not to use for deep-frying and only suitable for medium heat up to 350°. Just wanted to let you know.

          • TL, thank you for your input but you can actually use coconut oil as your temperature should range between 325-350.

        • Can you use sweetend coconut? That’s what I have and am trying to use up.

  39. I love coconut shrimp, these are perfection!


  41. These shrimp look crisp, golden and perfect!

  42. Mhmmm this MUST taste amazing c:
    Great idea with the coconut! Xx

  43. YES! Totally making these. Like, yesterday. Chung-Ah, you rock.

  44. I’ll bet the sam process would work for coconut chicken strips!

  45. I love coconut shrimp. Always order it when I see it on a menu, but have never made at home. Will try over the holidays, for sure. Great photos!

  46. I can’t wait to try this! But where can I find recipe for the Thai chili sauce to go with it?

  47. I love coconut however I can get it, but especially as a crispy crunchy topping! Mmm.