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A pile of crispy coconut shrimp on a sheet pan with cilantro leaves for garnish.

Coconut Shrimp

These coconut shrimp are jumbo shrimp rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that's super easy to make at home.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 326kcal
Author Sara Welch


  • 2 pounds jumbo shrimp devein and peel but leave tails on
  • 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs beaten
  • 1 1/2 cups finely shredded coconut the sweetened variety
  • 1 cup panko breadcrumbs
  • oil for frying
  • 3/4 cup sweet chili sauce
  • cilantro for garnish optional


  • Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
  • Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
  • Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
  • Heat 3 inches of oil in a deep large pot to 350 degrees F.
  • Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
  • Repeat the process with the remaining shrimp.
  • Place the shrimp on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.


Calories: 326kcal | Carbohydrates: 31g | Protein: 36g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 462mg | Sodium: 688mg | Potassium: 182mg | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 6.2mg | Calcium: 250mg | Iron: 4.6mg