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Easy Coconut Shrimp

Easy Coconut Shrimp is coated with crispy panko breadcrumbs and sweet shredded coconut, then pan-fried until golden brown and served with a homemade sweet chili dipping sauce. Perfect for appetizers or seafood dinners.
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Prep Time 20 minutes
Course Appetizer
Cuisine American

Ingredients
  

For the Coconut Shrimp

  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs beaten
  • ¾ cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp peeled and deveined with tails attached
  • 3 –4 tablespoons coconut oil vegetable oil, or avocado oil

For the Dipping Sauce

  • 3 tablespoons Thai chili sauce
  • 6 tablespoons orange peach, or apricot jam or preserves

Optional Garnishes

  • Chopped scallions
  • Fresh cilantro
  • Lime wedges

Instructions
 

  • Prepare three shallow bowls. In the first bowl, combine the flour, salt, and black pepper.
  • Beat the eggs in the second bowl.
  • In the third bowl, mix together the panko breadcrumbs and shredded coconut.
  • Pat the shrimp dry with paper towels.
  • Coat each shrimp in the seasoned flour, shaking off the excess.
  • Dip each shrimp into the beaten eggs.
  • Press each shrimp firmly into the coconut and panko mixture until evenly coated.
  • Place the coated shrimp on a plate while preparing the remaining shrimp.
  • Heat enough oil to cover the bottom of a large skillet over medium heat.
  • Fry the shrimp in batches, about 7–8 at a time, without overcrowding the pan.
  • Cook for about 2 minutes per side, or until the coating is golden brown and the shrimp are cooked through.
  • Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
  • In a small bowl, stir together the Thai chili sauce and fruit preserves until smooth.
  • Arrange the Easy Coconut Shrimp on a serving platter with the dipping sauce.
  • Garnish with chopped scallions, fresh cilantro, and lime wedges before serving.

Notes

  • Unsweetened coconut can be used for a less sweet coating.
  • Coconut oil enhances the tropical flavor, but avocado or vegetable oil works just as well.
  • Pair with a fresh green salad, coconut rice, or grilled vegetables for a complete meal.
  • The homemade dipping sauce also pairs well with chicken tenders or spring rolls.
  • Fresh lime juice brightens the flavors just before serving.