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Coconut Shrimp became my signature dish without me even trying. The coating turns extra crispy and golden, crackling when you bite through to tender shrimp. Curry powder adds subtle heat while sweetened coconut brings tropical sweetness. They’re so good that people ask for them at every party, and I don’t mind because they’re surprisingly easy to make.
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I make them for game day parties, holiday appetizer spreads, and summer cookouts because they’re impressive but surprisingly easy to pull off. They’re perfect for buffet tables and potlucks since they stay crispy at room temperature for about 2 hours. The shrimp keep in the fridge for up to 2 days or freeze for 1 month and crisp back up nicely when reheated.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Coconut Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love making these because the three-step breading process creates an extra-thick coating that stays put during frying.
Coat the Shrimp in Seasoned Flour
Place the peeled and deveined jumbo shrimp, flour, curry powder, salt, and pepper in a large resealable freezer bag. A shrimp deveiner tool is a must-have in the kitchen if you love making shrimp recipes like me.
Seal and shake the bag until the shrimp are evenly coated. The curry powder adds a subtle warmth that complements the sweet coconut.
Prepare the Egg Wash and Coconut Mixture
In a shallow bowl, whisk the egg whites until frothy. In another small bowl, combine the coconut and bread crumbs. Using a large plate or a wide shallow bowl makes it easier to coat each large shrimp thoroughly without making a mess.
Bread and Freeze the Shrimp
Dip each flour-coated shrimp into the egg whites, allowing excess to drip off, then dredge and press into the coconut mixture to coat thoroughly.
Arrange coated shrimp on a freezer-safe baking sheet lined with freezer liner or wax paper and freeze for 20 minutes to help set the coating. This freezing step prevents the breading from sliding off when the shrimp hits the hot oil.
Deep Fry Until Golden
Heat about 2 inches of vegetable oil in a large pot or deep frying pan to 350°F (180°C), using a clip-on thermometer to check the temperature.
Fry shrimp in batches for about 2 minutes per side, flipping with kitchen tongs until deep golden brown. Avoid overcrowding the pot to maintain the oil temp. Remove with a slotted spoon and drain on a paper towel–lined plate.
Serve Warm
Serve warm with chopped fresh herbs for a pop of color and Asian sweet chili sauce for dipping. The sweet and spicy dipping sauce balances the rich coconut coating perfectly. Enjoy!
If you’re bringing these to a party or potluck, transport them in a single layer in a portable food container with a vent to prevent the coating from getting soggy. Keep them at room temperature rather than covering tightly, which traps steam.
Bring the sweet chili sauce in a separate container or mason jar and set up a serving platter when you arrive. They’ll stay crispy at room temp for about 2 hours.
Coconut Shrimp
Ingredients
- 1 pound jumbo shrimp around 32 pieces , peeled, deveined, tail on
- ¼ cup all-purpose flour
- 1 teaspoon curry powder
- Salt and pepper to taste
- 2 egg whites
- 1 cup sweetened flaked coconut
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Place shrimp, flour, curry powder, salt, and pepper in a large resealable bag. Seal and shake until the shrimp are evenly coated.1 pound jumbo shrimp, ¼ cup all-purpose flour, 1 teaspoon curry powder, Salt and pepper
- In a shallow bowl, whisk the egg whites until frothy.2 egg whites
- In another shallow bowl, combine the coconut and breadcrumbs.1 cup sweetened flaked coconut, 1 cup breadcrumbs
- Dip each flour-coated shrimp into the egg whites, allowing excess to drip off, then press into the coconut mixture to coat thoroughly. Arrange coated shrimp on a wax paper–lined baking sheet and freeze for 20 minutes to help set the coating.
- Heat about 2 inches of oil in a deep pot to 350°F (180°C), using a fry thermometer to check the temperature. Fry shrimp in batches for about 2 minutes per side, until golden brown. Avoid overcrowding the pot. Remove with a slotted spoon and drain on a paper towel–lined plate.Vegetable oil
- Serve warm with Asian sweet chili sauce for dipping.
Video
Notes
Nutrition
How to Store Leftovers
Let the shrimp cool completely before storing. Place them in a single layer in an airtight container with paper towels between layers to absorb moisture, and they’ll keep in the fridge for up to 2 days.
To reheat, bake in the oven, air-fry, or warm in a toaster oven until heated through and crispy again. Microwaving won’t give the same results.
For longer storage, flash-freeze cooled shrimp in a single layer on a freezer-safe baking sheet for 1 hour, then transfer to a freezer-safe container or freezer bag with parchment paper between layers, where they’ll keep for up to 1 month. Reheat from frozen to keep them crisp.
What to Serve With Coconut Shrimp
I serve these alongside Asian cucumber salad, fried rice, and spring rolls for a complete appetizer spread. The cool, crisp vegetables balance the rich, fried coating perfectly, while guests love dipping them in orange marmalade or Thai sweet chili sauce for different flavor combinations.
For a lighter meal, pair them with mango salsa, pineapple fried rice, and steamed edamame. The tropical flavors complement the coconut coating while keeping everything fresh and bright. They also work beautifully on party platters with other finger foods like pot stickers, chicken satay, or vegetable tempura for variety.
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