Coconut Shrimp

These crispy golden Coconut Shrimp are the perfect blend of tropical flavor and savory crunch. Juicy shrimp are seasoned with citrus, spice, and Old Bay, then coated in a light, airy batter and a crispy coconut-Panko crust. Fried to perfection in avocado oil, each bite delivers a mouthwatering balance of salty, sweet, and spicy. Paired with a homemade sweet and sour sauce made with coconut aminos, rice vinegar, and turmeric, this dish is restaurant-quality but totally doable at home. Whether you’re serving it as a summer appetizer, beach party bite, or coastal dinner main, this recipe brings a taste of the islands straight to your kitchen. 🌺🍤

Course Appetizer, Dinner, Dinner Party, Main Course

Cuisine Coastal Fussion, tropical

Keyword Coconut Shrimp recipe, coconut shrimp with dipping sauce, coconut shrimp with sweet and sour sauce, crispy coconut shrimp, easy coconut shrimp appetizer, fried coconut shrimp, fried shrimp, homemade coconut shrimp, tropical shrimp recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 1445kcal

Ingredients

Shrimp Marinade

1 Whole Lemon Juiced Organic
4 Tbsp Yellow Bird Hot Sauce Organic
2 Tbsp Buttermilk Organic
1 Tbsp Salt Organic
1 Tbsp Pepper Organic
1 Tbsp Cayenne Organic
2 Tbsp Old Bay Seasoning Organic
2 Tbsp Garlic Powder Organic

Coating

2 Cups Panko Bread Crumbs Organic
2 Cups Unsweetened Coconut Shreds Organic
1/2 Cup Same Seasoning Blend as Marinade Organic

Wet Batter

2 Cups All Purpose Flour Unbleached Organic
2 Tbsp Baking Soda Organic
1/2 Cup Same Seasoning Blend Organic
1/3 Cup Ice Cold Water FIltered

Frying

5 Cups Avocado Oil Organic

Sweet and Sour Sauce

1/2 Cup Water Filtered
1/3 Cup Brown Sugar Organic
1/4 Cup Coconut Aminos Organic
1/4 Cup Rice Vinegar Organic
1/2 Tsp Turmeric Organic

Cornstarch Slurry

1 Tbsp Cornstarch Organic
2 Tbsp Water Filtered

Instructions

Prepare The Shrimp

Peel and Butterfly: Peel and devein 2 lb of shrimp, keeping the tails on. Butterfly each shrimp by slicing along the back, stopping at the tail, and opening it slightly.
Season: In a large bowl, toss shrimp with lemon juice, hot sauce, salt, black pepper, cayenne, Old Bay, and garlic powder. Set aside for 10 minutes to marinate.

Set Up The Coating Stations

Dry Flour Mix: In a shallow dish, combine flour, salt, black pepper, and cayenne pepper.
Wet Batter: In another bowl, mix flour, baking soda, salt, black pepper, cayenne pepper, and ice-cold water. Stir until smooth, adding more water if needed to achieve a thick, pancake-like batter consistency.
Coconut Breadcrumb Coating: In a third shallow dish, combine panko breadcrumbs, shredded coconut, salt, black pepper, and cayenne pepper.

Coat The Shrimp

Coating Process: Working in batches, dredge each shrimp in the dry flour mix, shaking off excess. Dip into the wet batter, letting excess drip off. Finally, press into the coconut breadcrumb mixture, ensuring an even coating. Place coated shrimp on a tray.

Fry The Shrimp

Heat Oil: In a deep skillet or pot, heat avocado oil to 375°F (190°C). Use enough oil to submerge the shrimp (about 2-3 inches deep).
Fry: Fry 3-4 shrimp at a time to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove shrimp and drain on paper towels.

Make The Sweet and Sour Sauce

Combine Ingredients: In a small saucepan, combine water, sugar, coconut aminos, rice vinegar, and turmeric.
Boil: Heat over medium, stirring until sugar dissolves, and bring to a gentle boil.
Thicken: Mix cornstarch and water in a small bowl to make a smooth slurry. Slowly stir into the boiling sauce. Reduce heat to low and stir for 1-2 minutes until thickened and glossy. Remove from heat.

Serve

Plate: Serve the crispy coconut shrimp hot with the sweet and sour sauce on the side for dipping. Garnish with chopped parsley lime or lemon wedges if desired.

Video

Notes

Make Ahead: Prepare the sauce up to 3 days in advance and store in the fridge. Reheat gently before serving.

Oil Temperature: Use a thermometer to maintain 375°F for even frying. If the oil is too cool, the coating may become soggy.

Baking Option: For a lighter version, bake coated shrimp at 425°F (220°C) on a parchment-lined tray for 12-15 minutes, flipping halfway, until golden.

Nutrition