Coconut Shrimp (VIDEO)

Coconut Shrimp on a plate with sweet chili sauce.

4.92 from 12 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

Total Time30

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

Dredge

3/4 cup panko breadcrumbs
1 cup shredded coconut if using unsweetened shredded coconut, add 1/2 tsp sugar

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
2 quarts neutral oil for frying I prefer avocado oil

US Customary - Metric

Instructions

Shell and devein the shrimp, leaving the tail on if desired. Pat the shrimp dry with paper towel. Add the shrimp to a bowl 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. If the batter is too thick, add water 1 tablespoon at a time to adjust the consistency. If too thin, add more flour until the loose pancake batter consistency is achieved.
Dip each shrimp in the wet batter, letting any excess drip off. Then dredge the shrimp 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 while you heat up the oil.
In a large dutch oven or heavy bottomed pan, heat neutral oil to 350F and fry the shrimp in batches for 2-3 minutes until golden brown. Serve with your favorite sauce and enjoy!

Video

Notes

panko breadcrumbs - Panko breadcrumbs are larger and lighter than traditional breadcrumbs. Using panko breadcrumbs for Coconut Shrimp will result in a crispier, lighter crunch than traditional breading.
shredded coconut (coconut flakes) - I like to use sweetened coconut flakes so the Coconut Shrimp have a mild sweetness - if you prefer less sweetness, use the unsweetened type. If you can only find the unsweetened version, you can also add 1/2 tsp granulated white sugar to your dry breading mixture. Don't have shredded coconut?
shrimp - I recommend buying the largest raw shrimp that is peeled and deveined (but keep the tails on) - you may find that the breading can be overpowering if you use too small shrimp. I recommend at least U16 but U12 is ideal (that's what I used in the photos).

Pat Shrimp Dry & Rest After Dredging: 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. 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 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 and Reheating - Store any leftover cooked Coconut Shrimp in an airtight container in the refrigerator for up to 3-4 days. When you are ready to reheat, I recommend using either the oven or an air fryer to help crisp up the 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 to ensure the shrimp do not burn. If you don't care about restoring any crispiness, you can reheat in the microwave until warmed through.

Nutrition