The Best Coconut Shrimp

Crispy, buttery shrimp marinated in sweet coconut milk, seasoned to perfection, and fried to a beautiful golden crisp. Who would’ve thought that something so tasty would be so EASY to make? This recipe really puts the coconut in coconut shrimp! This delicious homemade appetizer will put all other coconut shrimp recipes to rest. Yes, it’s that good! Coconut shrimp is the perfect finger food for any party or gathering. Serve Coconut Shrimp alone or with my homemade Sweet Chili sauce which is downright addicting!

I love shrimp recipes because they are simple to make and so versatile. Shrimp can be added to almost anything! Some of my favorites include Gumbo, Étouffée, and different types of pasta dishes. Additionally, shrimp makes a fantastic appetizer, as evidenced by this recipe!

COCONUT SHRIMP INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Shrimp – I like to make my coconut shrimp larger than most, so I use large 9/14 count shrimp. This is completely optional as I have also used large 21/25 count shrimp

Coconut milk – This is my home run! I marinate the shrimp in coconut milk and this really takes the flavor up several notches.

Shredded Coconut Flakes – Any brand of sweetened coconut flakes will do here

Bread Crumbs – Panko bread crumbs are bigger and make the shrimp nice and crunchy.

Eggs – 2 large eggs plus a couple tablespoons of water, salt and pepper to taste to make the egg wash

Flour – all-purpose flour, salt and pepper to taste

COCONUT SHRIMP DIPPING SAUCE

I love anything from scratch, so my recipe for homemade Sweet Chili sauce is what I would personally recommend. However, can find store-bought sweet chili sauce in most grocery stores and Asian markets.

HOW TO MAKE COCONUT SHRIMP

Follow these simple steps to make delicious Coconut Shrimp:

1. Marinate The Shrimp -In a medium bowl, add the coconut milk and set aside Prepare the shrimp by cleaning, then butterfly the shrimp. Place the shrimp in the coconut milk. Cover them and refrigerate the shrimp for 2 hours.
2. Prepare the breading – Prepare 2 shallow bowls in the following manner. In one shallow bowl, combine the flour, salt, and pepper, mixing well. In another bowl, add the eggs and a couple of tablespoons of water and beat well. In the last bowl, combine the coconut flakes and breadcrumbs.
3. Prepare the sauce – Make the sweet chili sauce and set aside. Recipe here.
4. Bread the shrimp – Add the shrimp to the flour and coat it well, shake off any excess flour, then coat the shrimp in the eggwash before finally coating the shrimp in the coconut flakes and breadcrumb mixture. Place the shrimp on a sheet pan and set aside. You may refrigerate for 1-2 hours to help the breading really take hold, preventing it from falling off once you are ready to fry the shrimp.
5. Fry The Shrimp – Heat the oil and fry the coconut shrimp until golden brown.

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While you are here…Check out these delicious recipes:

• The Most Delicious Spinach Artichoke Dip You’ve Ever Eaten!
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• The Best Queso Dip Recipe – How To Make Queso Blanco The Texan Way

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