March 18, 2022

Coconut Shrimp with Sweet Dipping Sauce

Prep Time: 35 mins
Cook Time: 20 mins
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Coconut Shrimp is always a restaurant menu favorite, but what if I told you that you could make it at home in under 20 minutes? With a crispy golden-brown coconut outside and juicy shrimp inside, this easy-to-make fried coconut shrimp recipe will be your new appetizer go-to! Served with a sweet and tangy sauce, this easy homemade fried shrimp recipe is sure to be a crowd-pleaser!

Looking for more shrimp recipes? Try these Crispy Shrimp Po'boys and this Pesto Shrimp Pasta that everyone LOVES!

fried Coconut Shrimp on a plate with a sweet dipping sauce in a bowl

Coconut Shrimp is one of those appetizers that I always get whenever I see it on a restaurant menu! So what if I told you that you they're super easy to make at home? Who needs the restaurant when you have a home kitchen just ready to fry up these crispy golden treats?

They're slightly sweet, super crispy, and that sweet dipping sauce is literally a flavor bomb! This delicious coconut shrimp recipe is the perfect finger food and is sure to be a crowd pleasing appetizer to bring to any party or get-together.

crispy golden fried shrimp on a wooden plate with fresh mint and sliced limes

how to make coconut shrimp

Let's start with the basics! You'll need the items below! Starting with jumbo shrimp, let's make sure we have everything we need!

what you will need

  • Jumbo Shrimp, thawed
  • Milk
  • Eggs
  • All-Purpose Flour
  • Seasonings: Red Pepper Flakes, Onion Powder, and Garlic Powder
  • Panko and Sweetened Coconut Flakes for the crispy golden breading
  • Vegetable Oil for frying
  • Honey - because I like to drizzle honey on top to bring out the coconut flavor!

For the sweet dipping sauce, you'll need coconut cream, crushed pineapples, red pepper flakes, lemon juice, lemon zest, powdered sugar and more sweetened coconut flakes!

Now that we've got everything together, let's make this delicious coconut shrimp!

tips to making coconut shrimp

  • Make sure your shrimp is thawed prior to cooking. I recommend using frozen jumbo shrimp for the best results!
  • To make this cooking process go smoothly, set up three bowls. One bowl for flour (to dredge the shrimp), another bowl for the eggs, and the third bowl for the panko and coconut flakes dredge.
  • Heat your oil to about 340-360 degrees F to prevent shrimp from burning/cooking too quickly!

let's get cooking!

  1. Rinse shrimp and soak in milk for 10-15 minutes. While shrimp is soaking, begin heating oil. Then fill a pot with 3 inches of vegetable oil and heat until about 340-360 degrees. 
  2. Gather three mixing bowls. In one bowl, add flour, red pepper flakes, onion powder, garlic powder, salt, and pepper. For the second bowl, add eggs and whisk with a fork. In the third bowl, combine panko and sweetened coconut flakes.
  3. Take shrimp and add it to the flour mixture, ensuring that it is coated on both sides. Then submerge in the egg, then dredge in the panko/coconut flakes mixture. Add to a cooling rack and repeat the process. Freeze for 20 minutes.
  4. Fry shrimp, 3-4 at a time, until golden brown, about 3-5 minutes. Remove from oil and place on a cooling rack or paper towel. 
  5. Add to a serving dish and drizzle honey on top.

how to make coconut shrimp sweet dipping sauce

Add crushed pineapples, coconut cream, red pepper flakes, lemon juice, sweetened coconut flakes, powdered sugar, and lemon juice and zest! Pulse until everything is combined. Hence, so simple and easy but so delicious!

fried coconut shrimp with sliced lime on a plate with sweet dipping sauce

Can I Use Coconut Milk for the Sweet Dipping Sauce?

It is important to use canned coconut cream - not coconut milk - as this is thicker and adds creaminess and texture to the sauce.

What Size Shrimp Should I Buy?

I recommend getting either large or jumbo shrimp that are already peeled and deveined with the tails still on. Getting a larger size gives the coconut a larger surface to stick to. Find out more about shrimp sizing here!

Can I Use Frozen Shrimp?

Yes! It is actually preferred! Place frozen shrimp in a colander, run under COLD water, and shake a few times. Let the shrimp thaw in cold water for 10-20 minutes to thaw completely.

coconut shrimp on parchment paper with fresh sliced limes and mint leaves

what can I do with leftovers?

I 100% do not recommend reheating shrimp in the microwave! The shrimp will become rubbery, and the coating will not keep its crispiness. To reheat, I would recommend throwing the shrimp in the oven at 350 degrees for a few minutes until they are heated fully through.

what can I substitute for shredded coconut in a recipe?

You can replace shredded coconut with chopped or ground nuts or grated white chocolate. However, you can also substitute with coconut flakes, coconut extract or coconut water, or coconut milk if you want to bring out the coconut flavor.

coconut shrimp on parchment paper with the sweet dipping sauce in a bowl

can i make coconut shrimp gluten free?

Yes, if you would like to make this coconut shrimp gluten free, simply replace the all purpose flour with 1 to 1 baking flour from Bob's Red Mill. You can use the same quantities so no worries about any difficult conversions.

can i bake coconut shrimp instead of frying?

Yes! Simply follow the recipe steps and opposed to heating the oil, preheat the oven to 425 degrees F and add shrimp to a baking sheet. Drizzle olive oil on top and bake in the oven for about 5-8 minutes, until crispy and golden brown.

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

fried Coconut Shrimp on a plate with a sweet dipping sauce in a bowl

Crispy Coconut Shrimp with Sweet Dipping Sauce

With a crispy golden-brown outside and juicy shrimp inside, this easy-to-make fried coconut shrimp recipe will be your new appetizer go-to!
Serving: 25 servings
Prep Time: 35 mins
Cook Time: 20 mins
Calories: 115kcal

Ingredients

  • 2 lbs jumbo shrimp
  • 1 cup milk
  • 3 eggs
  • 1 cup all-purpose flour
  • 2 tsp red pepper flakes
  • 2 tsp onion powder
  • 1 tsp 1 tsp garlic powder
  • salt and pepper
  • 1 cup panko
  • 1 cup sweetened coconut flakes
  • vegetable oil
  • 3 tbsps honey

Sweet Dipping Sauce

  • ¼ cup coconut cream
  • ½ cup crushed pineapples
  • 1 tsp red pepper flakes
  • ¼ cup lemon juice 
  • 3 tbsps sweetened coconut flakes
  • 3 tbsps powdered sugar
  • 1 tsp lemon zest
  • Pinch of salt

Directions

  • Rinse shrimp and soak in milk for 10-15 minutes. While shrimp is soaking, begin heating oil. Fill a pot with 3 inches of vegetable oil and heat until about 340-360 degrees.
  • Gather three mixing bowls. In one bowl, add flour, red pepper flakes, onion powder, garlic powder, salt, and pepper. In the second bowl, add eggs and whisk with a fork. In the third bowl, combine panko and sweetened coconut flakes.
  • Take shrimp and add it to the flour mixture, ensuring that it is coated on both sides. Then submerge in the egg, then dredge in the panko/coconut flakes mixture. Add to a cooling rack and repeat the process. Freeze for 20 minutes.
  • Fry shrimp, 3-4 at a time, until golden brown, about 3-5 minutes. Remove from oil and place on a cooling rack or paper towel.
  • Add to a serving dish and drizzle honey on top. Gently toss to coat.
  • To make the sweet dipping sauce, combine all ingredients in a food processor and blend until smooth.

Notes

  • Do not allow oil to become too hot or else the coconut flakes will char.
  • If sensitive to spice, reduce the amount of red pepper flakes.
  • For the sweet dipping sauce, do not use coconut milk. It is important to use canned coconut cream as this is thicker and adds creaminess and texture to the sauce.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 253mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
Course: Appetizers, Dinner, Lunch
Cuisine: American

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Recipe Rating




  1. 5 stars
    I can’t fry anything well at all but then I tried this recipe and it came out perfect! It was so good and the shrimp was so crispy and flavorful. Loved the sauce too!

  2. 5 stars
    These flavors were so sunny and so so delicious!!! I love the notes of the sauce especially and I am looking forward to making this again!

  3. 5 stars
    The coconut shrimp and the dipping sauce were equally good! I could not have one without the other. Will definitely make this dish again.

  4. 5 stars
    I'm a serious shrimp lover so I really enjoyed this recipe. The shrimps were crispy on the outside and still moist on the inside. I'll definitely be adding this to my appetizer menu!

  5. 5 stars
    Is it wrong that I made these for a gathering, but didn't end up sharing them with my guests? They were too good! I wanted them all for myself. Maybe next time!

  6. 5 stars
    These coconut shrimps tasted amazing! I served them as starters over Easter and got lots of compliments at how good they were!

  7. 5 stars
    The flavors were spot on! The shrimp was so tender but still handle the perfect crispy crunch texture. Will be making this again!

  8. 5 stars
    Not only were these coconut shrimp easy to make, but they was absolutely delicious! The shrimp came out so tender and juicy and loved pairing it with the sweet chili sauce. Can't wait to make it again!