Crispy coconut shrimp is one of my favorite appetizers to order when dining out. Even if you’re not a huge fan of coconut, this version is light, crunchy, and surprisingly addictive.
I served these with sweet chili sauce, steamed rice, and shredded cabbage tossed in an even mix of ketchup and mayo. That simple cabbage dressing may sound odd, but it adds a refreshing crunch and balances the fried shrimp perfectly—I always reach for more. My husband also likes to add a side of kimchi for an extra tangy kick.
For this recipe I butterflied the shrimp, like you’ll often see in restaurants. It’s optional, but butterflying gives more surface area for the crunchy coconut coating and makes each bite crispier and more satisfying.
Ingredients
- Jumbo shrimp – Use 16/20 size shrimp (16–20 pieces per pound). I don’t recommend smaller shrimp. Keep the tails on—they’re edible and add flavor.
- Seasoning – Use your favorite seasoned salt. I used a Mexican shrimp seasoning (Chef Merito). Lawry’s or Old Bay are good substitutes.
- Wet batter – All-purpose flour, cornstarch, baking powder, salt, and cold club soda (or cold water) to create a light, slightly thinner-than-pancake batter.
- Dry batter – Panko breadcrumbs mixed with shredded coconut (I like sweetened coconut). For a neater coating, pulse the shredded coconut a few times in a blender to make it finer.
- Oil for frying – Any neutral frying oil works. Because sweetened coconut contains sugar, fry at a lower temperature so the coconut doesn’t burn; burned coconut tastes bitter and looks dark quickly.
Sweet Chili Sauce
Use whatever dipping sauce you prefer. I originally wanted Mae Ploy Sweet Chili Sauce, but when I ran out I mixed chili oil with Kikkoman Sweet & Sour sauce and thinned it with a little water—delicious. Tartar sauce or katsu sauce would also pair well with these shrimp.
Crispy Coconut Shrimp
15
5
20
2 people
Ingredients
- 1/2 lb jumbo shrimp, peeled with tails on (16/20)
- 1/2 tsp seasoned salt
- 1/4 cup AP flour, for coating
- Grapeseed or other neutral oil for frying
Wet Batter
- 1/3 cup AP flour
- 1/4 cup corn starch
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup cold club soda (or cold water), more or less to reach desired consistency
Dry Batter
- 1 cup panko
- 1/2 cup shredded coconut (sweetened)
Sweet Chili Sauce
- 3 tbsp Kikkoman Sweet & Sour Sauce
- 2 tsp chili oil
- 1 tbsp water
Optional Sides
- Rice
- Shredded cabbage
- Ketchup/mayo mix for cabbage
Instructions
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On the underside of each shrimp, make two small cuts near the top to help straighten the shrimp and prevent curling during cooking.
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Flip the shrimp and cut from the head toward the tail about 3/4 of the way through. Use this incision to devein if needed.
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Gently press the shrimp flat with your knife or hands, season with seasoned salt, and refrigerate while you prepare the batters.
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Prepare three bowls: one with 1/4 cup AP flour for initial dredging; one with the dry batter (panko + shredded coconut); and one with the wet batter—combine 1/3 cup AP flour, 1/4 cup corn starch, 1/2 tsp baking powder, 1 tsp salt, and cold club soda. Adjust liquid until the batter is a bit thinner than pancake batter.
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Dredge each shrimp in the flour, dip into the wet batter, shake off excess, then press into the panko-coconut mixture until well coated. Coat all shrimp before frying—working in batches helps prevent burning and keeps the oil temperature steady.
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Pour oil into a pan for shallow frying and heat to about 300°F (150°C). Keep the temperature moderate so the coconut doesn’t burn.
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Fry the shrimp in batches for about 2 minutes per side, or until golden brown and crisp. Remove to a wire rack to drain.
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Skim out any leftover crumbs in the pan between batches so they don’t burn, then continue frying remaining shrimp.
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Serve warm with sweet chili sauce as an appetizer, or as a meal with rice, dressed cabbage, and kimchi.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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