Name: Crispy Coconut Shrimp: Discover the Perfect Recipe!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb large shrimp, peeled and deveined, tails on; 1/2 cup all-purpose flour; 1 tsp garlic powder; 1/2 tsp salt; 2 large eggs; 3/4 cup panko breadcrumbs; 3/4 cup sweetened shredded coconut; Vegetable oil, for frying; Sweet chili sauce, for serving

I’m drawn to this recipe because it’s fast, flavorful, and a crowd-pleaser. It takes just about 25 minutes from start to finish, and the combination of crunchy panko, sweet coconut, and a zesty squeeze of lime makes this irresistibly tasty

Crispy Coconut Shrimp: Discover the Perfect Recipe!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

1 lb large shrimp, peeled and deveined
1 cup shredded sweetened coconut
1 cup panko breadcrumbs
½ cup all-purpose flour
2 large eggs
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
Vegetable oil for frying
Lime wedges, for serving

Directions

I whisk together flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
I beat the eggs in a second bowl until smooth.
In a third bowl, I combine the shredded coconut with the panko breadcrumbs.
I dip each shrimp first into the flour mixture, shake off excess, then into the eggs, and finally press into the coconut–panko coating.
I heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it’s hot.
I fry the shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
I transfer the shrimp to a plate lined with paper towels to drain.
I serve the shrimp warm with lime wedges on the side

Servings and Timing

Servings: Makes about 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: Approximately 25 minutes

Variations

I might try these delicious tweaks:

Spicy Kick: Add a pinch of cayenne or chili powder to the flour mix.
Herbed Twist: Mix in chopped cilantro or parsley with the coconut–panko mixture.
Gluten-Free: Swap in gluten-free flour and breadcrumbs.
Oven-Baked: For a lighter version, I’d spray the coated shrimp on a sheet, then bake at 400 °F for 15–20 minutes, flipping halfway through

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to two days. To reheat and regain that crunch, I’d pop them in a preheated oven or toaster oven for a few minutes—perfect for a quick snack or meal.

FAQs

Can I use frozen shrimp for this recipe?

I can—but it’s key that I thaw them completely and pat them dry so the coating adheres properly and fries up nice and crispy

What dipping sauces pair well with crispy coconut shrimp?

I often go with sweet chili sauce, but a tangy aioli, lime dipping sauce, or even a drizzle of honey or maple syrup also tastes fabulous

How do I store leftover crispy coconut shrimp?

I keep them in the fridge in an airtight container for up to two days. Reheating in the oven helps restore the crisp texture

Can I make this recipe ahead of time?

Absolutely—I can coat the shrimp ahead and refrigerate them until I’m ready to fry. Just fry them right before serving for the best crunch

Can I bake the shrimp instead of frying?

Yes—baking them is a healthier option. I’d bake at 400 °F for 15–20 minutes, flipping halfway, until golden and cooked through

Conclusion

I love how this crispy coconut shrimp brings tropical flavor to the table with minimal fuss. The sweet, crunchy coating paired with a bright squeeze of lime makes it feel both indulgent and fresh. Whether I serve it as an appetizer or part of a main course, I know it will impress—and I’ll always have time to enjoy it.