Coconut Shrimp
Golden, crispy, and packed with coconut flavor! These Coconut Shrimp are crunchy on the outside, juicy on the inside, and disappear fast. Which dipping sauce are you reaching for first; sweet chili or honey mustard? Crispy Coconut Shrimp 🍤🥥
Ingredients
* 1 lb large fresh shrimp, peeled and deveined (tails on if preferred)
* 2 large eggs
* ½ cup panko breadcrumbs
* ½ cup sweetened shredded coconut (or coconut flakes)
* ½ tsp garlic powder
* ½ tsp paprika
* Salt and black pepper, to taste
* Cooking spray or oil (if air frying or baking)
For Serving
* Sweet chili sauce
* Honey mustard
Instructions
1. Pat the shrimp dry and season lightly with salt, pepper, garlic powder, and paprika.
2. Beat the eggs in a shallow bowl.
3. In another bowl, combine the panko breadcrumbs and coconut flakes.
4. Dip each shrimp into the egg, allowing the excess to drip off, then coat well in the coconut-panko mixture. Press gently so the coating sticks.
Air Fryer
* Preheat the air fryer to 390°F.
* Lightly spray both sides of the shrimp with cooking spray.
* Air fry for 8–10 minutes, flipping halfway through, until golden brown and crispy.
Deep Fry
* Heat oil to 350°F.
* Fry the shrimp for 2–3 minutes per side, or until golden brown and cooked through.
* Drain on a paper towel-lined plate.
Serve immediately with sweet chili sauce, honey mustard, or both for the perfect sweet-and-savory combination.
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If you're looking to elevate your appetizer game, coconut shrimp is a fantastic choice that combines crunchy texture with tropical sweetness. Using sweetened shredded coconut or coconut flakes, like Baker's Angel Flake Coconut Crumb, helps create that signature golden crust that’s both flavorful and crispy. I’ve experimented with both air frying and deep frying methods—air frying at 390°F for 8–10 minutes yields a healthier, less greasy option with nearly the same crunch, while deep frying at 350°F offers a traditional crispy coating that’s hard to beat. To ensure the coconut-panko coating sticks well, I recommend pressing the coating gently onto each shrimp after dipping in the egg wash. Additionally, seasoning the shrimp with garlic powder, paprika, salt, and pepper before breading enhances the savory balance to the naturally sweet coconut. When serving, I always offer both sweet chili sauce and honey mustard; the sweet chili adds a subtle heat and sweetness that complements the coconut, while honey mustard offers a creamy, tangy contrast. For those new to cooking shrimp, using large fresh shrimp with tails on can make frying easier and also looks great as a finger food for parties. Remember to pat the shrimp dry properly; moisture can interfere with the breading process, resulting in less crispiness. Incorporating these tips, plus selecting quality ingredients like sweetened coconut flakes, can transform your coconut shrimp from ordinary to extraordinary. Give this recipe a try at your next gathering, and you’ll see how quickly they disappear!