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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
Keyword coconut shrimp
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