Coconut Shrimp

4.86 from 7 votes

This Coconut Shrimp is sweet, crispy and delicious! I was inspired to make this recipe after my recent trip to Hawaii where we had the best Coconut Shrimp at Coconut's Fish Cafe in Maui!.

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Hawaiian

Servings:

Author: Chris Joe

Equipment

Dutch Oven

Ingredients

Shrimp

1 lb shrimp use the biggest shrimp you can (I prefer U12-16)
1/2 tsp kosher salt
1/4 tsp black pepper

Wet Batter

2 large eggs
1/2 cup all-purpose flour
1/4 cup water
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder

Dredge

3/4 cup panko breadcrumbs
1 cup shredded coconut if using unsweetened shredded coconut, add 1/2 tsp sugar
neutral oil for frying I prefer avocado oil

US Customary - Metric

Instructions

Shell and devein the shrimp, leaving the tail on if desired. Pat dry and season with salt and pepper.
In a bowl or tray, combine panko breadcrumbs and shredded coconut. In another bowl, combine eggs, flour, water, kosher salt, pepper, and garlic powder. Mix until the batter becomes a consistency slightly looser than pancake batter (add more water if necessary).
Dip each shrimp in the wet batter, letting any excess drip off. Then dredge in the panko/coconut mixture and coat the shrimp thoroughly using your hands to stick the dredge into the shrimp. Let the shrimp rest on a tray for 10-15 minutes while you heat up your oil.
In a large dutch oven or heavy bottomed pan, heat neutral oil to 350F and fry your shrimp for 2-3 minutes until golden brown. Serve with your favorite sauce and enjoy!

Notes

KEY TIPS

Pat Your Shrimp Dry: After your shrimp are peeled and deveined, make sure to pat your shrimp dry with a towel prior to seasoning with salt and pepper. You want to make the shrimp as dry as possible and remove any excess moisture prior to seasoning and frying.

Rest After Dredging: Once the shrimp are dredged in the seasoning mix, let them rest for 10-15 minutes. This helps the batter stick to the shrimp when frying!

Monitor Your Oil Temperature: Use a thermometer to monitor your oil temperature - frying the Coconut Shrimp at the right temperature ensures that the shrimp cooks quickly and evenly without becoming too oily. If you find that your oil is dropping below 325F, fry the Coconut Shrimp in smaller batches.

STORAGE & REHEATING

You can refrigerate cooked Coconut Shrimp for 2-3 days in an airtight container.

When you are ready to reheat, I highly recommend using either the oven or an air fryer to help crisp up your Coconut Shrimp - arrange in a single layer and bake or air fry at 400F degrees for 8-10 minutes. Depending on your oven or air fryer, keep an eye on your Coconut Shrimp to ensure it doesn't burn. You can also reheat in the microwave but note that you won't be able to get the crispy crunch of the Coconut Shrimp.

Nutrition