Coconut Shrimp

4.67 from 3 votes

There is something completely irresistible about crispy fried Coconut Shrimp dipped in your favorite sweet chili sauce or pina colada dipping sauce. This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! It's one of our favorite appetizers ever!

Prep Time25

Cook Time15

Total Time40

Course: Appetizer

Cuisine: American

Servings: -6 servings

Calories: 684kcal

Author: Amy Nash

Ingredients

1 lb. large shrimp deveined with tails on (about 21-25)
½ cup all-purpose flour for dredging
Salt and pepper

Batter

½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon salt
Pinch cayenne pepper
1 large egg beaten
⅔ cup coconut milk

Coating

2 cups shredded sweetened coconut
¾ cup Panko bread crumbs

For frying

Vegetable or peanut oil for frying (about 2-3 cups)
Sweet chili sauce for serving
Lime wedges for serving

Pina Colada Sauce

½ cup crushed pineapple drained with juice reserved
2 Tablespoons reserved pineapple juice
½ cup coconut milk full fat
1 Tablespoon cornstarch
1 Tablespoon cold water
2-3 Tablespoons cream of coconut
Squeeze of lime juice

Instructions

Shrimp

Make sure the shrimp are thoroughly thawed, if previously frozen, then pat dry with paper towels.
Place ½ cup of flour in a bowl or shallow plate for dredging the shrimp. Season with a little salt and pepper.
In a second bowl or plate, combine another ½ cup of flour with the baking powder, garlic powder, salt, and cayenne pepper. Whisk in the beaten egg and coconut milk to create a medium-thick batter, similar to pancake batter.
Combine the shredded coconut and Panko bread crumbs in a third bowl or plate.
Dredge the shrimp first in the flour mixture, shaking off any excess, then in the coconut milk batter, then in the coconut/breadcrumb mixture.
Transfer the breaded shrimp to a separate plate or baking sheet. Refrigerate for 30 minutes or stick in the freezer for 10-15 minutes. This step allows the coating to set up a bit and keeps the shrimp cold so it cooked evenly when frying.
Heat a large skillet over medium heat with enough oil to cover the bottom of the pan about 1-2 inches deep. Heat until the oil reaches 375 degrees F. I find it helpful to use a thermometer to keep the oil at a constant temperature.
Cook the shrimp for 2-3 minutes on each side until golden brown and cooked through. Work in batches and don't crowd the pan.
Serve with your favorite dipping sauce and lime wedges for squeezing over the shrimp.

Pina Colada Sauce

Combine the crushed pineapple, pineapple juice, and coconut milk in a small saucepan over medium heat. Bring to a simmer.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Drizzle the slurry into the coconut milk mixture, whisking constantly, until the sauce thickens slightly, about 1-2 minutes.
Remove the sauce from the heat, then add the cream of coconut and lime juice. Cool completely and chill in the fridge until ready to serve.

Notes

Apricot Dipping Sauce: ¼ cup sweet chili sauce + ¼ cup apricot preserves. Heat in the microwave for 30-60 seconds and stir well.
Orange Marmalade Sauce: ½ cup orange marmalade + 2 teaspoons Dijon mustard + 1 teaspoon prepared horseradish + dash salt + 2 tablespoons honey. Whisk well to combine.
Baked coconut shrimp: Instead of frying, preheat oven to 425 degrees F. After breading, arrange the shrimp on a parchment-lined baking sheet and spray the tops of the shrimp with cooking spray. Bake for 11-15 minutes until golden brown and cooked through.

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