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Home » Appetizer » Coconut Shrimp

Published: Jan 21, 2017 · Modified: Oct 20, 2020 by Kathy · This post may contain affiliate links

Coconut Shrimp

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A cooked shrimp with a crunchy coating resting on the rim of a small blue bowl.

Crunchy Coconut Shrimp are perfect as an appetizer or main course. The crunchy coating comes from panko bread crumbs and unsweetened coconut.

Coconut shrimp piled on a white platter.

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

Crispy, Crunchy Coconut Shrimp

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???

A crunchy shrimp being held in the air above a platter of 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!

Shrimp on a plate with a garnish of chopped green onions on the top.

Table of Contents
What type of coconut do I need to make this shrimp appetizer?
What type of oil is best for frying?
Other great appetizers:
Coconut Shrimp

What type of coconut do I need to make this shrimp appetizer?

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.

What type of oil is best for frying?

I usually use  vegetable oil or canola oil. You could also use peanut oil, safflower oil or corn oil.

Shrimps served on a small white plate.

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. A perfect dipping sauce is this jalapeno apricot sauce.

Other great appetizers:

  • Stuffed mushrooms
  • Honey lime shrimp
  • Jalapeno poppers
  • Guacamole
  • Baked tortilla chips
  • Cocktail meatballs
  • Game Day appetizers
  • Wonton Cups

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my appetizers.

Golden coconut shrimp hanging off the edge of a small bowl filled with a red sauce.

Coconut Shrimp

Kathy
Crunchy Shrimp
5 from 12 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 418 kcal
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Ingredients
  

  • 1 pound raw shrimp

Batter

  • ½ cup flour
  • ½ teaspoon salt
  • 1 Tablespoon Siracha sauce
  • ¾ cup beer

Coating

  • 1 cup panko bread crumbs
  • ½ cup unsweetened shredded coconut
  • ½ teaspoon salt
  • 2 cups canola oil

Instructions
 

  • Clean and peel shrimp, leaving tails intact.
    1 pound raw shrimp
  • In a bowl, mix flour, salt, beer and siracha sauce.
    ½ cup flour, ½ teaspoon salt, 1 Tablespoon Siracha sauce, ¾ cup beer, ½ teaspoon salt
  • In a separate bowl, mix panko, coconut and salt.
    1 cup panko bread crumbs, ½ cup unsweetened shredded coconut
  • In a cast iron frying pan, preheat oil over medium high heat. You need approximately ½" of oil in your pan. Adjust amount of oil according to the size of your pan. 
    2 cups canola oil
  • Working in small batches, dip shrimp into batter and then into panko mixture. Pat crumbs onto shrimp. Set coated shrimp on a plate.
  • When the oil reaches 360 degrees, place shrimp in pan. Do not overcrowd pan. You may need to cook the shrimp in batches. 
  • Cook each side for approximately 2 minutes per side, until golden brown.
  • Remove cooked shrimp from oil and place on a baking rack to allow excess oil to drip. 
  • Serve hot or at room temperature. 

Notes

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

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 418kcalCarbohydrates: 26gProtein: 27gFat: 21gSaturated Fat: 7gCholesterol: 285mgSodium: 1578mgPotassium: 209mgFiber: 2gSugar: 1gVitamin C: 4.6mgCalcium: 195mgIron: 4.2mg
Keyword coconut shrimp, shrimp, shrimp appetizer, shrimp entree recipes, shrimp recipes
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Fine Cooking

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Comments

  1. Gloria @ Homemade & Yummy says

    May 04, 2017 at 12:14 pm

    5 stars
    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 says

      May 04, 2017 at 6:23 pm

      You are so right! 🙂

      Reply
  2. peter @Feed Your Soul Too says

    May 04, 2017 at 8:40 am

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

    Reply
    • Kathy says

      May 04, 2017 at 6:22 pm

      There's nothing better than a crunchy bite!

      Reply
  3. Molly Kumar says

    May 04, 2017 at 7:17 am

    5 stars
    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 says

      May 04, 2017 at 6:22 pm

      Let me know how they turn out!

      Reply
  4. Bintu - Recipes From A Pantry says

    May 04, 2017 at 6:16 am

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

    Reply
    • Kathy says

      May 04, 2017 at 6:21 pm

      It's one of our favorites too!

      Reply
  5. Jovita @ Yummy Addiction says

    May 04, 2017 at 2:46 am

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

    Reply
    • Kathy says

      May 04, 2017 at 4:53 am

      Thanks, Jovita!

      Reply
  6. Ashley @ Big Flavors from a Tiny Kitchen says

    April 03, 2017 at 7:51 am

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

    Reply
  7. Citra Kale @Citra's Home Diary says

    March 30, 2017 at 3:05 am

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

    Reply
    • Kathy says

      March 30, 2017 at 5:43 am

      I totally agree!

      Reply
  8. Kathy says

    January 29, 2017 at 6:35 am

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

    Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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