Coconut Shrimp (Crispy, Juicy, No Deep Frying)

Crispy coconut shrimp held on a fork showing golden crunchy coating

Coconut Shrimp (Crispy, Juicy, No Deep Frying)

Crispy coconut shrimp made with panko and shredded coconut, pan-fried in a shallow layer of oil until golden and juicy. This easy coconut shrimp recipe also includes baked and air fryer options, plus a simple dipping sauce.

Course: Appetizer

Cuisine: American

Keyword: baked shrimp, coconut shrimp, fried shrimp

Servings:

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

US Customary - Metric

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

Baked:
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