Coconut Shrimp is such a delicious dinner that is so easy to make at home. In this recipe we use a coconut only breading to really give you that burst of coconut flavor you are looking for. Combine it with my chili sauce and you will be over the moon for this recipe.
If you can’t get enough of shrimp recipes, you are not alone. I’m always drawn to shrimp when I see it on menus, and I adore coconut shrimp.
But don’t wait until you go out next to make coconut shrimp, when it is absolutely easy to make at home. Made with just five ingredients, this is the perfect fun recipe. Pair it with my fantastic sweet chili sauce, and you will love it even more. This homemade coconut shrimp is the perfect appetizer or dinner!
Why This Recipe Works
This delicious coconut shrimp recipe will quickly become your go to recipe for a few simple recipes.
- Doubling Down on Coconut: While some recipes use panko to fill out the breading, we are going strictly with coconut here for that burst of coconut flavor.
- Egg White Only Breading: Using just egg whites in the breading makes for a lighter and less dense coating, while still giving you that crisp exterior you are looking for.
- Cooking the Shrimp in Batches: Not over-crowding the pan allows the oil temperature to stay hot which makes for perfectly crisp coconut shrimp that cooks in minutes.
- Made From Scratch Sauce: The chili sauce we are pairing with this recipe is made completely from scratch with ingredients that are easy to keep on hand.
How to Make Coconut Shrimp
Here is a brief overview of how this recipe for coconut shrimp comes together. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
Pat the Shrimp Dry
Anytime you want to bread meat, patting it dry first allows the breading to hold much better during the cooking process. This isn’t a step to skip.
Bread the Shrimp
Whisk the egg whites until frothy in a shallow dish or small bowl. Put the flour and the coconut flakes in two other shallow dishes. Dip each thawed shrimp in the flour mixture, then the egg whites, and finally coat the shrimp in the coconut. Doing it in this order allows the coconut to stick to the shrimp and gives it a nice crispy breading and juicy inside.
Cook the Shrimp
Cook in a single layer in hot oil in a large skillet for three minutes on each side. Don’t overfill the pan as it will drop the temperature of the oil, and the shrimp won’t get as crispy.
Make the Sauce
Combine the ingredients in a small saucepan and bring to a boil. Serve with the homemade coconut shrimp.
Tips and Tricks
- Buying shrimp: The best shrimp for this recipe are large shrimp or jumbo-sized shrimp with the tails on. Look for raw shrimp that have been peeled and deveined. Buying shrimp with tails makes breading, dipping, and eating a bit easier.
- Use Shredded Coconut: This recipe was tested with both coconut flakes and shredded coconut, with the shredded coconut working significantly better. They are smaller pieces which makes sticking to the breading much easier and crates a perfect final coating.
- Sweetened vs. Unsweetened Coconut: This recipe was tested with both sweetened and unsweetened coconut flakes. Which you decide to use is really up to you; it’s just a matter of personal preference. I think that the sweetened coconut is a nice contrast when you pair this recipe with the chili sauce.
Storing and Reheating Leftovers
Store any leftover shrimp in an airtight container in the refrigerator for up to three days. As with all leftovers, use your best discretion. Store any leftover sauce in a separate airtight container in the refrigerator.
Reheat in the air fryer or oven until heated through. Keep in mind that these are best when eaten right after making. You may also consider skipping the reheat and just enjoying the leftovers cold.
If you make this coconut shrimp recipe or any of my other recipes, let me know what you think by leaving a comment below!
Recipe Video
Coconut Shrimp
Ingredients
Coconut Shrimp
- 1 pound shrimp raw, peeled, and deveined (453.592 grams)
- 3 large egg whites
- 1/2 cup flour (60 grams)
- 2 cups shredded coconut (127.5 grams)
- 1/2 cup vegetable oil (118.3 ml or 99 grams)
Chili Sauce
- 1 cup water (236.59 ml or 227 grams)
- 1 cup rice wine vinegar (236.59 ml or 240 grams)
- 1/4 cup granulated sugar (49.5 grams)
- 1/4 cup brown sugar (53.25 grams)
- 2 teaspoons ketchup
- 1 – 2 teaspoons crushed red pepper flakes
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 1 tablespoon cornstarch
Instructions
Coconut Shrimp
- Pat the thawed shrimp dry with a paper towel and set aside.1 pound shrimp
- In a shallow dish, whisk the egg whites until frothy. Put the flour and the coconut flakes in two other shallow dishes.3 large egg whites, 1/2 cup flour, 2 cups shredded coconut
- Working in batches, dip the shrimp in the flour, making sure that both sides are well coated. Transfer the shrimp to the egg whites, and then finally coat the shrimp in the coconut.
- Heat the vegetable oil in a large skillet until smoking. Add the shrimp, cooking for three minutes on each side, or until each side is golden brown. Transfer to a paper towel-lined plate.1/2 cup vegetable oil
Chili Sauce
- Combine the ingredients in a small saucepan. Bring to a boil over medium-high heat.1 cup water, 1 cup rice wine vinegar, 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons ketchup, 1 – 2 teaspoons crushed red pepper flakes, 2 garlic cloves, 1 tablespoon ginger, 1 tablespoon cornstarch
- Boil for ten minutes, stirring occasionally.
- Serve with the shrimp.
Notes
Sandra says
Lisa, I use my Air Fryer to make coconut shrimp.