Appetizer/ Main Dish/ Recipe

Coconut Shrimp

Crispy, Crunchy Coconut Shrimp

Crunchy Coconut Shrimp!

Crispy, Crunchy Coconut Shrimp

Are you watching football? I mean all the playoff games and getting ready for the BIG Super Bowl game?

I must confess, I’m not a huge football fan until the final few playoff games. Then I’m all in….well…. I kind of watch the games! I must admit, I still get side tracked….like by making great food to eat while watching the games! Football watching equals great food! Right???

Crispy, Crunchy Coconut Shrimp

These crunchy coconut shrimp are perfect football watching food. You can serve up a pile of them and they will disappear quickly. Consider making a double batch!

Coconut Shrimp piled on a serving plate.

For this coconut shrimp you will need unsweetened coconut. Most coconut you find in the baking aisle is sweetened. I was able to find unsweetened coconut in the organic section in my grocery store.

These shrimp are lightly fried and they key to success is having the oil at the correct temperature. Use a high temperature thermometer that will ensure your oil is at 360 degrees.

Coconut Shrimp served as an appetizer.

These shrimp are great eaten while still hot or once they’ve cooled to room temperature. They will hold their crunchy texture as long as you don’t refrigerate them. Don’t worry about storing any leftovers…there won’t be any!

Coconut Shrimp made with panko crumbs and coconut.

5 from 5 votes
Crispy, Crunchy Coconut Shrimp
Coconut Shrimp
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Crunchy Shrimp

Course: Appetizer
Cuisine: American
Keyword: coconut shrimp, shrimp, shrimp appetizer, shrimp entree recipes, shrimp recipes
Servings: 4 people
Calories: 418 kcal
Author: Kathy
Ingredients
  • 1 pound raw shrimp
Batter
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 Tablespoon Siracha sauce
  • 3/4 cup beer
Coating
  • 1 cup panko bread crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon salt
  • 2 cups canola oil
Instructions
  1. Clean and peel shrimp, leaving tails intact.

  2. In a bowl, mix flour, salt, beer and siracha sauce.

  3. In a separate bowl, mix panko, coconut and salt.

  4. In a cast iron frying pan, preheat oil over medium high heat. You need approximately 1/2" of oil in your pan. Adjust amount of oil according to the size of your pan. 

  5. Working in small batches, dip shrimp into batter and then into panko mixture. Pat crumbs onto shrimp. Set coated shrimp on a plate.

  6. When the oil reaches 360 degrees, place shrimp in pan. Do not overcrowd pan. You may need to cook the shrimp in batches. 

  7. Cook each side for approximately 2 minutes per side, until golden brown.

  8. Remove cooked shrimp from oil and place on a baking rack to allow excess oil to drip. 

  9. Serve hot or at room temperature. 

Recipe Notes

Make certain temperature of oil returns to 360 degrees between batches. 

Nutrition Facts
Coconut Shrimp
Amount Per Serving
Calories 418 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 285mg 95%
Sodium 1578mg 66%
Potassium 209mg 6%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 1g
Protein 27g 54%
Vitamin C 5.6%
Calcium 19.5%
Iron 23.6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Fine Cooking

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32 Comments

  • Reply
    Gloria @ Homemade & Yummy
    May 4, 2017 at 12:14 pm


    Coconut and shrimp are the perfect flavour combo. Love how delicious this sounds…and it looks fantastic too. Easy entertaining….and I know people will be fighting for the last one!!

    • Reply
      Kathy
      May 4, 2017 at 6:23 pm

      You are so right! 🙂

  • Reply
    peter @Feed Your Soul Too
    May 4, 2017 at 8:40 am


    You got a perfect crust on your shrimp. The combination of the panko and the coconut create a wonderful exterior and flavor.

    • Reply
      Kathy
      May 4, 2017 at 6:22 pm

      There’s nothing better than a crunchy bite!

  • Reply
    Molly Kumar
    May 4, 2017 at 7:17 am


    WoW, these ‘Coconut Shrimp’ looks so good and nicely crisp. I love the addition of Sriracha for that hint of spice with the creamy-sweet coconut flavor. The recipe is so easy and I’ll try make them soon.

    • Reply
      Kathy
      May 4, 2017 at 6:22 pm

      Let me know how they turn out!

  • Reply
    Bintu - Recipes From A Pantry
    May 4, 2017 at 6:16 am


    One of my favourite dishes when I go to the US. Love coconut shrimp. Bookmarking this

    • Reply
      Kathy
      May 4, 2017 at 6:21 pm

      It’s one of our favorites too!

  • Reply
    Jovita @ Yummy Addiction
    May 4, 2017 at 2:46 am


    That’s what I call a perfect snack! You can’t go wrong with coated shrimp. Thanks for the recipe!

    • Reply
      Kathy
      May 4, 2017 at 4:53 am

      Thanks, Jovita!

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    April 3, 2017 at 7:51 am

    These shrimp look like PERFECTION! That coating looks spot on. YUM!

  • Reply
    Citra Kale @Citra's Home Diary
    March 30, 2017 at 3:05 am

    it’s not only looks so YUM! İ think it’s addicting as well :p

    • Reply
      Kathy
      March 30, 2017 at 5:43 am

      I totally agree!

  • Reply
    Kathy
    January 29, 2017 at 6:35 am

    There’s nothing wrong with that! 🙂 The game gives us an excuse for a party!

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