Coconut Shrimp
Coconut Shrimp is my go-to when I need quick appetizers that actually impress. This crispy fried shrimp has a golden coconut coating that's crunchy outside, tender inside, with curry powder that adds warmth without overwhelming the sweet tropical flavor. I make them for Super Bowl parties, holiday appetizer spreads, and summer cookouts because they're restaurant-quality but surprisingly easy. They stay crispy at room temperature for about 2 hours and keep in the fridge for up to 2 days or freeze for 1 month, crisping back up nicely when reheated.
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
I've made this coconut shrimp recipe dozens of times, and here are my best tips for perfect results every time.
Pat shrimp dry first: Before you start breading, pat the shrimp completely dry with paper towels. Excess moisture prevents the flour from sticking properly.
Choose your breadcrumbs: You can swap regular breadcrumbs for panko breadcrumbs in a 1:1 ratio for an even crunchier, lighter coating with more texture.
Press the coating firmly: Really press the coconut mixture into each shrimp after the egg wash. A thick, well-adhered coating stays crunchier longer.
Don't skip the freezing step: Freezing the breaded shrimp for 20 minutes before frying sets the coating so it doesn't slide off in the hot oil.
Monitor oil temp: Keep the temp at 350°F throughout frying with enough oil to maintain steady heat. Fry only 6-8 shrimp at a time so the oil temperature stays consistent and the shrimp cook evenly. If it drops too low, the coating absorbs oil and gets greasy instead of crispy.
Flash-freeze for storage: Freeze shrimp on a baking sheet for 1 hour before transferring to containers so they don't stick together, then refrigerate for up to 2 days or freeze for up to 1 month. Reheat from frozen in the oven, air fryer, or toaster oven until crispy again.
Nutrition
Calories: 215kcalCarbohydrates: 25gProtein: 15gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 95mgSodium: 617mgPotassium: 199mgFiber: 2gSugar: 6gVitamin A: 139IUVitamin C: 0.04mgCalcium: 78mgIron: 2mg
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