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This coconut shrimp recipe is one of the easiest ways to make crispy, golden shrimp at home without deep frying. Made with panko breadcrumbs and finely shredded coconut, the coating turns light and crunchy, while the shrimp stay juicy inside.
You can cook it on the stovetop in a shallow layer of oil, or use the baked or air fryer option for a lighter version. Serve with a simple dipping sauce and you have a restaurant-style dish made at home.
I originally made this after a reader asked for a version similar to my Baked Breaded Shrimp
and it quickly became a favorite.
Table of Contents
Why You’ll Love This Coconut Shrimp Recipe
- Made with simple ingredients you can find anywhere
- Crispy coating without deep frying
- Juicy shrimp with a light coconut crust
- Works as appetizer or main dish
- Easy to adapt (baked or air fryer)
Ingredient Notes
- Shrimp:
Use large or jumbo shrimp. In Bulgaria where I’m currently in, shrimp is often either unpeeled or fully peeled without the tail – both work. Tail-on looks nicer, but peeled is more practical. - Coconut:
Finely shredded coconut works best for an even coating and better texture. - Panko breadcrumbs:
Keeps the coating light and crispy. - Sparkling water (optional trick):
Adding a little to the eggs creates a lighter coating and helps with crispiness.
How to Make Coconut Shrimp
- Prepare the shrimp and pat dry.
- Set up a simple breading station (flour → egg mixture → coconut coating).
- Coat each shrimp evenly.
- Heat a shallow layer of oil in a pan.
- Cook until golden on both sides.
- Transfer to paper towels and serve warm.
Baked Coconut Shrimp
For a lighter version, this coconut shrimp recipe can be baked in the oven.
- Preheat oven to 200°C / 400°F (no fan or with light fan)
- Line a baking sheet with parchment paper
- Arrange the shrimp in a single layer
- Lightly spray or drizzle with oil
Bake for 12–15 minutes, flipping halfway through, until golden and cooked through.
The texture is slightly less crispy than frying, but still very good and much lighter.
! Cooking time may vary slightly depending on the size of the shrimp.
Air Fryer Coconut Shrimp
You can also make this coconut shrimp in the air fryer.
- Preheat air fryer to 190°C / 375°F for about 3 minutes
- Lightly spray the shrimp with oil
- Arrange in a single layer (do not overcrowd)
Air fry for 8-10 minutes, flipping halfway through, until crisp and golden.
This method works best for small batches and gives a nice crispy result with less oil.
! Cooking time may vary slightly depending on the size of the shrimp.
Dipping Sauce Ideas
A good dipping sauce makes a big difference.
Simple option:
- mayo + hot sauce (my go-to)
Other variations:
- sweet chili sauce
- honey mustard
- spicy mayo (mayo + sriracha + lemon)
- garlic yogurt sauce
You can easily adjust the flavor depending on how sweet, spicy or tangy you like it.
Recipe Tips
- Use neutral oil for frying
- Cook in batches – overcrowding makes the shrimp soggy
- Keep heat at medium to avoid burning the coconut
- Serve immediately for best texture
Variations
- Use gluten-free breadcrumbs for a gluten-free version
- Add paprika or chili flakes for extra flavor
- Use smaller shrimp for bite-sized appetizers
Storage
- Store leftovers in the fridge
- Best enjoyed fresh
- Reheat in oven or air fryer to keep them crispy
More Shrimp Recipes
If you liked this coconut shrimp recipe, you may also enjoy:
Coconut Shrimp (Crispy, Juicy, No Deep Frying)
Ingredients
For the shrimp:
- 1 lb 450 g large or jumbo shrimp, peeled and deveined (tails optional)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 1 –2 tablespoons sparkling water, optional
- 3/4 cup panko breadcrumbs
- 1/3 cup sweetened shredded coconut
- 3 –4 tablespoons vegetable oil, coconut oil, or olive oil (for frying)
For the dipping sauce:
- 1/2 cup mayonnaise
- 1 –2 teaspoons hot sauce, to taste
Instructions
- Pat the shrimp dry with paper towels.
- Set up a breading station with three bowls: flour mixed with salt and pepper, beaten eggs mixed with sparkling water, panko breadcrumbs combined with shredded coconut
- Coat each shrimp in flour, then dip into the egg mixture, and finally coat evenly in the coconut breadcrumb mixture.
- Heat oil in a large pan over medium heat (about 1 cm layer).
- Cook the shrimp in batches for 2–3 minutes per side, until golden brown and cooked through.
- Transfer to a plate lined with paper towels.
- Mix mayonnaise and hot sauce to make the dipping sauce and serve immediately.
Notes
- Finely shredded coconut creates a more even coating than large flakes.
- Sparkling water helps make the coating lighter and crispier.
- Cook in batches to avoid overcrowding the pan.
- Keep heat at medium to prevent burning the coconut.
- Cooking time may vary depending on shrimp size.
- Best served immediately for a crispy texture.
Tips - Lightly spray or drizzle shrimp with oil when baking or air frying for better browning.
- Flip shrimp halfway through cooking for even crispiness
- Serve with lemon wedges for extra freshness.
- Pairs well with simple salads or rice for a complete meal.
- Optional Cooking Methods
Bake at 200°C / 400°F for 12–15 minutes, flipping halfway. Air Fryer:
Preheat to 190°C / 375°F for 3 minutes. Cook for 8–10 minutes, flipping halfway Nutrition: There is an average of 26 jumbo shrimp per pound. If the whole recipe makes 4 servings, there are 6 shrimp per serving. The nutritional information is for 1 serving (6 shrimp).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
