Coconut Shrimp with Dipping Sauces

A simple egg coating helps the coconut and breadcrumbs stick to each shrimp, creating a golden, crunchy exterior with tender, juicy shrimp inside.

Baking these coconut shrimp makes preparation simple, and they’re perfect for a quick appetizer, a light dinner, or a fun addition to your next seafood night.

Serve them with your favorite dipping sauce, a fresh salad, or some rice for a delicious meal everyone will enjoy.

During the holiday, mom would make a variety of seafood dishes, including a Christmas Eve in celebration of the 7 Fishes; this shrimp recipe makes one more for our Christmas holiday menu.

Baked, Air Fry, or Pan-Fried?

1. Oven-Baked Coconut Shrimp: Preheat the oven to 375 degrees F. Arrange the coated shrimp on a foil-lined baking sheet sprayed with cooking spray. Lightly spray the tops and bake for about 20 minutes, turning after 10 minutes, until golden and cooked through.
2. Air-Fryer Coconut Shrimp: Preheat the air fryer to 375 degrees F. Arrange the coated shrimp in a single layer, working in batches if necessary. Lightly spray with cooking oil and air-fry for approximately 8–12 minutes, turning halfway through. Cooking times vary by air fryer and shrimp size, so check for doneness.
3. Pan-Fried Coconut Shrimp: Heat about 1/4 inch of neutral cooking oil in a skillet over medium heat. Carefully add the coated shrimp in a single layer without crowding the pan. Fry for approximately 2–3 minutes per side, depending on their size, until golden and cooked through. Transfer to a paper towel-lined plate to drain.
4. Food safety tip: Shrimp should reach an internal temperature of 145 degrees F. Avoid overcooking so they stay tender and juicy.
   These should always be served warm and you can actually try my other 14 other Dipping Sauce recipes if those two aren’t what you prefer. If you love seafood, you may also like to try our Crab and Shrimp Cake Appetizers, they’re another family favorite.

Why You Will Love This Recipe

• Crispy, crunchy coating: The combination of panko breadcrumbs and sweetened flaked coconut creates a delicious, crunchy coating with just the right amount of sweetness.
• Three ways to cook: Bake them in the oven, air-fry them for extra crispness, or pan-fry them until golden brown.
• Sweet with a little heat: The sweet coconut pairs perfectly with a touch of ground red pepper for a delicious balance of flavors.
• Easy to make at home: These shrimp taste like a restaurant favorite but are simple to prepare in your own kitchen.
• Perfect for any occasion: Serve them as an appetizer, party snack, or an easy seafood dinner.
• Great with dipping sauces: Pair them with sweet chili sauce, orange marmalade sauce, or your favorite seafood dip.

Seafood Alternatives and Serving Suggestions

• crab meat, canned or out of the shell
• lobster meat
• scallops
• rock shrimp
• haddock
• calamari rings
• Mahi Mahi
• Boneless chicken breast chunks 
• Serve these with:
• Sweet chili sauce:
• A sweet and spicy dipping sauce that complements the coconut.
• Orange marmalade dipping sauce: A fruity option with a little tang.
  Cocktail sauce: Perfect if you enjoy a traditional seafood flavor.
• Fresh green salad: Adds a refreshing contrast to the sweet coating.
• Steamed rice: Makes the shrimp into a satisfying meal.
• Roasted vegetables: A simple side dish for a balanced dinner.

Tips for the Best Coconut Shrimp

1. Pulse the coconut: If the coconut flakes are very long, pulse them briefly in a food processor so they adhere better.
2. Use panko for crunch: Japanese panko breadcrumbs create a lighter, crispier coating than standard breadcrumbs.
3. Don’t skip the flour: It helps the egg adhere evenly to the shrimp.
4. Keep the shrimp in a single layer: This helps the coating brown rather than steam.
5. Choose your coconut: Sweetened coconut creates a sweeter, tropical flavor, while unsweetened coconut gives you a less-sweet result.

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Some Mix-in Suggestions

• Extra panko breadcrumbs: Adds a light, crispy, crunchy texture.
• Finely chopped macadamia nuts: Adds a buttery, rich crunch and tropical flavor. Use 2–3 tablespoons.
  Finely chopped cashews: Gives the coating a mild, nutty flavor.
• Use 2–3 tablespoons.
  Garlic powder: Adds savory flavor.
• Use 1/2 teaspoon.
  Onion powder: Adds extra seasoning.
• Use 1/4 teaspoon.
  Paprika: Adds color and mild smoky flavor.
• Use 1/2 teaspoon.
  Crushed cornflakes: Adds extra crunch.
• Use 2–4 tablespoons.
  Grated Parmesan cheese: Adds a salty, savory flavor.
• Use 1–2 tablespoons.
  Cayenne pepper or red pepper flakes: Adds a little heat to balance the sweet coconut.
• Sesame seeds: Adds a subtle nutty flavor and extra texture.
• Use 1 tablespoon.
  Lemon zest: Adds a fresh citrus flavor that complements the shrimp.
• Use 1/2 teaspoon. Dried parsley: Adds color and a mild herbal flavor. 

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shrimp recipes, how to make coconut shrimp, coconut shrimp recipes

American

Yield: 15

Author: Claudia Lamascolo

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Coconut Shrimp

These are butterflied shrimp coconut-crusted, baked, air-fried, or pan-fried shrimp with orange marmalade or coconut dipping sauces.

Prep time: 15 MinCook time: 8 MinTotal time: 23 Min

Ingredients

• 1 pound extra-large shrimp, peeled, butterflied, and deveined, tails on (about 15 shrimp)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon water
• 1 cup sweetened or unsweetened coconut flakes
• 1 cup panko breadcrumbs
• Cooking spray or oil, depending on cooking method
• Coconut Dipping Sauce with Pineapple
• 1/2 cup crushed pineapple (or pineapple juice)
• 1/4 cup cream of coconut
• 1 tablespoon cornstarch
• 1/4 cup cold water
• In a small saucepan, combine these ingredients and simmer until it thickens.
• Orange Marmalade Sauce
• 1/2 cup orange marmalade
• 2 tablespoons Sweet Thai Chili Sauce
• Cayenne pepper is optional for heat or add 1/4 teaspoon of horseradish
• Mix add more or less heat to taste.

Instructions

1. Line a baking sheet with parchment paper (this is for freezing them), then set it aside.
2. Instructions to butterfly the shrimp:
3. To butterfly the back, you just simply cut into the shrimp back further, right along the same cut, cutting deep into the shrimp, but not all the way through, so that it opens up wide. The shrimp is split from the head all the way to the tail. Lightly season with salt and pepper and set aside in cold water.
4. Pat the shrimp dry with paper towels. Leaving the tails on makes them easier to handle and serve.
5. In a shallow dish, combine the flour, salt, black pepper, and garlic powder. In a second shallow bowl, whisk together the eggs and water. In a third dish, mix the coconut flakes and panko breadcrumbs.
6. Dredge each shrimp in the seasoned flour, shaking off the excess. Dip it into the beaten egg, then press it into the coconut-panko mixture until coated on both sides.
7. Place the coated shrimp on a plate or tray. For an extra-crispy coating, gently press the coconut and panko onto the shrimp and let them rest for 5 minutes before cooking.
8. Either fry immediately or freeze on the baking sheet for another time.

Notes

Baked, Air Fry, or Pan-Fried?

1. Oven-Baked Coconut Shrimp: Preheat the oven to 375 degrees F. Arrange the coated shrimp on a foil-lined baking sheet sprayed with cooking spray. Lightly spray the tops and bake for about 20 minutes, turning after 10 minutes, until golden and cooked through.
2. Air-Fryer Coconut Shrimp: Preheat the air fryer to 375 degrees F. Arrange the coated shrimp in a single layer, working in batches if necessary. Lightly spray with cooking oil and air-fry for approximately 8–12 minutes, turning halfway through. Cooking times vary by air fryer and shrimp size, so check for doneness.
3. Pan-Fried Coconut Shrimp: Heat about 1/4 inch of neutral cooking oil in a skillet over medium heat. Carefully add the coated shrimp in a single layer without crowding the pan. Fry for approximately 2–3 minutes per side, depending on their size, until golden and cooked through. Transfer to a paper towel-lined plate to drain.
4. Food safety tip: Shrimp should reach an internal temperature of 145 degrees F. Avoid overcooking so they stay tender and juicy. These should always be served warm and you can actually try my other 14 other Dipping Sauce recipes if those two aren’t what you prefer.

Seafood Alternatives and Serving Suggestions

• crab meat, canned or out of the shell
• lobster meat
• scallops
• rock shrimp
• haddock
• calamari rings
• Mahi Mahi
• Boneless chicken breast chunks 
• Serve these with:
• Sweet chili sauce:
• A sweet and spicy dipping sauce that complements the coconut.
• Orange marmalade dipping sauce: A fruity option with a little tang. Cocktail sauce: Perfect if you enjoy a traditional seafood flavor.
• Fresh green salad: Adds a refreshing contrast to the sweet coating.
• Steamed rice: Makes the shrimp into a satisfying meal.
• Roasted vegetables: A simple side dish for a balanced dinner.

Tips for the Best Coconut Shrimp

1. Pulse the coconut: If the coconut flakes are very long, pulse them briefly in a food processor so they adhere better.
2. Use panko for crunch: Japanese panko breadcrumbs create a lighter, crispier coating than standard breadcrumbs.
3. Don’t skip the flour: It helps the egg adhere evenly to the shrimp.
4. Keep the shrimp in a single layer: This helps the coating brown rather than steam.
5. Choose your coconut: Sweetened coconut creates a sweeter, tropical flavor, while unsweetened coconut gives you a less-sweet result.

Some Mix-in Suggestions

• Extra panko breadcrumbs: Adds a light, crispy, crunchy texture.
• Finely chopped macadamia nuts: Adds a buttery, rich crunch and tropical flavor. Use 2–3 tablespoons. Finely chopped cashews: Gives the coating a mild, nutty flavor.
• Use 2–3 tablespoons. Garlic powder: Adds savory flavor.
• Use 1/2 teaspoon. Onion powder: Adds extra seasoning.
• Use 1/4 teaspoon. Paprika: Adds color and mild smoky flavor.
• Use 1/2 teaspoon. Crushed cornflakes: Adds extra crunch.
• Use 2–4 tablespoons. Grated Parmesan cheese: Adds a salty, savory flavor.
• Use 1–2 tablespoons. Cayenne pepper or red pepper flakes: Adds a little heat to balance the sweet coconut.
• Sesame seeds: Adds a subtle nutty flavor and extra texture.
• Use 1 tablespoon. Lemon zest: Adds a fresh citrus flavor that complements the shrimp.
• Use 1/2 teaspoon. Dried parsley: Adds color and a mild herbal flavor. 

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

https://www.whatscookinitalianstylecuisine.com/2009/12/coconut-fried-fish-or-chicken-with-pina.html

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Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2026