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Easy Coconut Shrimp

Easy Coconut Shrimp

This Easy Coconut Shrimp recipe is the perfect appetizer or main course! 
Prep Time 10 mins
Cook Time 15 mins
Servings 4


  • 1 lb Large Shrimp, Peeled and Deveined
  • 2 Eggs, Lightly Beaten
  • Cup All Purpose, Flour
  • ½ Cup Panko Breadcrumbs
  • ½ Cup Shredded Coconut
  • Old Bay Seasoning, as needed
  • Paprika, as needed
  • Garlic Powder, as needed
  • Kosher Salt and Black Pepper, as needed
  • Canola Oil for frying
  • Sweet Chili Sauce for Dipping


  • Season the shrimp with Old Bay, Paprika and garlic powder. 
  • In one bowl combine flour, salt, pepper and garlic powder. In another add the eggs. And finally, combine the Panko and shredded coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently. Set the coated shrimp aside on a wire rack as you coat the remaining shrimp.
  • Fill a large bottom heavy pot ¾ of the way with oil and heat over medium heat. Fry the shrimp in batches, be careful not to crowd them in the pan. Flip after about 2 minutes and fry the other side for 2 minutes or until golden brown. Serve with Sweet Chili Sauce, enjoy!


  • The amount of oil you'll need depends on how big/wide/tall your pot is. You want the oil to fill about 1/3 of the pot (Just enough to cover the shrimp when dropped in the oil). I used Canola oil for frying. 
  •  Be sure to monitor the oil because if it gets too hot, the shrimp will cook too quickly on the outside and underdone on the inside. A good way to tell if your oil is hot enough is by using a candy thermometer, once it reads 350 F you should be good to go. If you don’t have one, you can stick the end of a wooden spoon in the oil and if it bubbles up then the oil is hot enough. If the oil starts going crazy it’s too hot.