Crispy coconut shrimp are well seasoned, coated in panko breadcrumbs and shredded coconut, then deep fried until golden brown. Served with a side of spicy sweet honey-dijon apricot sauce, this easy coconut shrimp recipe works great as a party appetizer or dinner entree.
For more tasty shrimp recipes, try my Honey Garlic Shrimp with Aleppo Pepper, Honey Walnut Shrimp, Shrimp Fra Diavolo, and Chimichurri Shrimp next.
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Coconut shrimp are juicy shrimp with a crunchy, slightly sweet coating. I’m sure you’ve had these delicious jumbo shrimp at restaurants but have ever tried them at home? They’re super easy to make, and only take about 35 minutes from start to finish.
Why This Recipe Works
- Super Flavorful – This restaurant-style shrimp is seasoned with 5-spice powder, a Chinese dry powder made with fennel, cinnamon, and other warm spices for a distinct spicy, sweet taste.
- Great Finger Food – Served with a zesty dipping sauce, this is an irresistible anytime snack or party appetizer that’s made to be devoured!
- Versatile – Coconut shrimp is a delicious protein that pairs well with so much. Enjoy it with a salad, rice, or fries for an easy, satisfying meal.
Tools You’ll Need
Ingredients You Will Need for Coconut Shrimp
All you need is a few pantry staples and some raw shrimp to make this recipe for coconut shrimp.
Five-Spice Coconut Shrimp
- 16/20 Count Shrimp: Peeled and devein the jumbo shrimp but leave the tail on.
- Seasoning: I use Diamond Kosher salt, five-spice powder, and garlic powder, all seasoned to taste.
First Bowl
- All-purpose flour – This ensures a crisp coating.
- Seasoning – I use kosher salt and five-spice powder.
- Frying Oil – Use vegetable oil for the best results.
Second Bowl
- Egg – This helps the flour, coconut flakes, and bread crumbs adhere to the shrimp.
- All-purpose flour – This is the base of the beer batter.
- Mexican lager – This is a key ingredient for a light, crispy coating. Use very cold beer. I use Modelo.
- Seasonings – Season with garlic powder, five-spice powder, and kosher salt.
Third Bowl
- Sweetened coconut flakes – This adds a sweet, crisp quality to the shrimp. As the shrimp fries, the shredded coconut will begin to caramelize.
- Panko breadcrumbs – This is a salty, crunchy contrast that makes coconut shrimp hard to resist.
Honey-Dijon Apricot Sauce
- Apricot preserves – For a sticky, jammy, sweet quality.
- Maille honey-dijon mustard – This adds a nice sweetness with a hint of spicy from the dijon.
- Water – Start with 1 teaspoon then add more depending on how thick you want the consistency of the sauce to be.
- Aleppo pepper – This enhances the overall flavor with a subtle spiciness.
- Fresh ginger – Added to balance the sweetness of the sauce and give it a little zing.
- Kosher salt – Added to taste.
How To Make Coconut Shrimp
Coconut shrimp is coated three times, first with seasoned flour, then a beer batter, and finally a panko and coconut mixture. Once the marinated shrimp are all evenly coated, fry each of them to crispy, crunchy perfection!
- Season shrimp to taste. Set aside for 10 minutes to marinate. Meanwhile, add enough oil to give you a depth of three inches in a 4-quart dutch oven. Heat over medium-high heat until temp reaches 325°F.
- Prepare the sauce. Add ingredients to a bowl and whisk to combine. Add more water if you prefer a thinner sauce.
- Prepare the three bowls filled with the appropriate ingredients. Whisk to combine well. Hold shrimp by the tail and dredge in the seasoned flour mixture. Tap the excess flour then dip into the batter, allowing the excess batter to drip, then finish in the panko and coconut mixture, really pressing the shrimp to fully coat the coat. Place on a baking sheet in a single layer until you finish coating the batch of shrimp.
- Carefully place 4-5 shrimp in the oil and fry for 2-3 minutes or until golden brown. Remember to maintain an oil temp range of 325°-350°F and not crowd the dutch oven. Place cooked shrimp on a wire rack. Repeat with remaining shrimp.
- Serve and enjoy!
Variations
- Air Fryer Coconut Shrimp – Coat them as detailed above then add the shrimp to an air fryer preheated to 360°F. Cook them for about 10 minutes, flipping halfway through.
- Sauce – If you’d like another dipping sauce option, try my easy Thai sweet chili sauce recipe.
Tips and Tricks
- Use large shrimp. They get smaller as they cook and you want something substantial to hold on to (which is also why I say keep the tails on).
- Do not overcrowd the frying pan. If there are too many shrimp frying at once, the temperature of the oil will drop too much and affect may affect the crispiness of the shrimp.
- Shrimp cook quickly so don’t take your eye off the stove. Jumbo shrimp only takes about 3 minutes to cook.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, flash freeze coconut shrimp then transfer them to a zip lock bag. Consume within 3 months.
To reheat frozen shrimp, bake them in an oven preheated to 400°F for about 20 minutes or until crispy. You can reheat refrigerated shrimp in the toaster oven or air fryer in order to retain that crunchy texture.
Frequently Asked Questions
What tastes good with coconut shrimp?
Serve it restaurant-style with fries or roasted potatoes, like these Crispy Parmesan Potatoes or Air Fryer Potato Wedges. Alternatively, have coconut shrimp with white rice and a veggie. You can also add them to a salad.
Is coconut shrimp healthy to eat?
This recipe includes fried coconut shrimp so it’s best eaten in moderation. To reduce calories, bake or air fry them to use less oil.
What is coconut shrimp made of?
Coconut shrimp is more than just shrimp coated in coconut flakes. The breading coating is a three-bowl process that includes flour, cold beer, panko breadcrumbs, and a battered egg.
Looking for More Shrimp Recipes?
- Grilled Miso Butter Shrimp with Charred Scallions
- Shrimp and Asparagus Stir Fry
- Shrimp Cocktail
- Shrimp Scampi
Loving this Coconut Shrimp Recipe?
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Five-Spice Coconut Shrimp
Equipment
- 4 quart dutch oven
- Kitchen Thermoneter
- ¼ baking sheet,
- Wire Rack
Ingredients
Five-Spice Coconut Shrimp
- 1 pound 16/20 count shrimp, peeled and deveined, tail on
- Diamond Kosher salt, season to taste
- five-spice powder, season to taste
- garlic powder, season to taste
First Bowl
- ¾ cup all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon five-spice powder
- oil for frying
Second Bowl
- 1 large egg
- ⅔ cup all-purpose flour
- ⅔ cup Mexican lager, very cold, I use Modelo
- ½ teaspoon garlic powder
- ½ teaspoon five-spice powder
- ½ teaspoon kosher salt
Third Bowl
- 1¼ cup sweetened coconut flakes
- ⅔ cup panko breadcrumbs
Honey-Dijon Apricot Sauce Sauce
- ¼ cup apricot preserves
- ⅓ cup Maille honey-dijon mustard
- 2 teaspoons water
- 1¼ teaspoon aleppo pepper
- ¼ teaspoon fresh ginger, grated
- kosher salt, to taste
Instructions
- Season shrimp to taste. Set aside for 10 minutes to marinate. Meanwhile, add enough oil to give you a depth of three inches in a 4-quart dutch oven. Heat over medium-high heat until temp reaches 325°F.
- Prepare the sauce. Add ingredients to a bowl and whisk to combine. Add more water if you prefer a thinner sauce.
- Prepare the three bowls filled with the appropriate ingredients. Whisk to combine well. Hold shrimp by the tail and dredge in the seasoned flour mixture. Tap the excess flour then dip into the batter, allowing the excess batter to drip, then finish in the panko and coconut mixture, really pressing the shrimp to fully coat the coat. Place on a baking sheet until you finish coating the batch of shrimp.
- Carefully place 4-5 shrimp in the oil and fry for 2-3 minutes or until golden brown. Remember to maintain an oil temp range of 325°-350°F and not crowd the dutch oven. Place cooked shrimp on a wire rack. Repeat with remaining shrimp.
- Serve and enjoy!
