Crispy Coconut Shrimp

Crispy Coconut Shrimp is coated in a crunchy blend of coconut and panko, then fried until golden. Served with a sweet and spicy orange chili dip, it’s the perfect crowd pleasing appetizer or easy dinner.

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This post was last updated 12/2025.

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Shopping list:

• Shrimp:
• peeled and deveined raw shrimp
• all purpose flour
• salt
• seasoned salt
• garlic powder
• black pepper
• eggs
• unsweetened shredded coconut
• panko breadcrumbs
• oil for frying
• Dip:
• orange marmalade
• chili sauce

Crispy Coconut Shrimp is the kind of appetizer that feels a little fancy but is surprisingly easy to make at home. Plump, juicy shrimp are coated in a seasoned flour mixture, dipped in egg, then rolled in a crunchy blend of shredded coconut and panko breadcrumbs. When fried, the coating turns beautifully golden and crisp while the shrimp inside stay tender and flavorful. The combination of savory spices and lightly sweet coconut creates that irresistible sweet-savory contrast everyone loves.

What really takes this coconut shrimp over the top is the simple dipping sauce made with orange marmalade and chili sauce. It’s sweet, tangy, and just a little spicy, perfectly complementing the crunchy shrimp. Serve these as a party appetizer, game day snack, or even as a fun dinner paired with rice and a fresh salad. No matter when you serve them, these crispy coconut shrimp disappear fast and always earn rave reviews.

Do you need some more shrimp recipes? Check out my Corn Chowder with Sausage and Shrimp, Pesto Shrimp Pasta or Shrimp Fried Rice!

Is coconut a flavor you love? Then you'll want to try this Coconut Lime Slushie or Garlic Coconut Lime Chicken!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best crispy coconut shrimp, make sure to pat the shrimp completely dry before breading, as excess moisture can prevent the coating from sticking. Medium to large shrimp work best, and gently pressing the coconut and panko mixture onto each shrimp helps the coating adhere during frying. Keep the oil temperature steady at 350°F and fry in small batches so the shrimp cook evenly and turn golden without becoming greasy. For extra crispiness, drain the shrimp on a wire rack instead of paper towels, and consider warming the orange chili dipping sauce slightly before serving to enhance its sweet and tangy flavor.

• If needed, you can swap the shrimp for chicken tenders using the same breading method and adjusting the cook time. Crushed cornflakes or regular breadcrumbs can replace panko in a pinch, though panko gives the crunchiest texture. For the dip, try apricot or pineapple preserves instead of orange marmalade. For a gluten free version, substitute the all purpose flour with a gluten free flour blend.

• To freeze coconut shrimp for later, bread the shrimp completely but do not fry them. Arrange the coated shrimp in a single layer on a parchment lined baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer the shrimp to a freezer safe bag or container, separating layers with parchment paper to prevent sticking. Freeze for up to 2 months. When ready to cook, fry the shrimp straight from frozen, do not thaw. Add them to 350°F oil in small batches and cook for 2–3 minutes per side, or until golden brown and cooked through. You may need to adjust the time slightly, but cooking from frozen helps the coating stay crisp.

• Air Fryer Instructions: Preheat the air fryer to 400°F. Arrange the coated shrimp in a single layer in the air fryer basket or on the broiler plate, leaving space between each piece. Lightly spray or drizzle the shrimp with olive oil. Air fry for 6-8 minutes, flipping the shrimp halfway through, until crispy and cooked through with an internal temperature of 145°F. Cook in batches as needed to avoid overcrowding.

Our favorite kitchen equipment and supplies used with this recipe:

• Waterproof Digital Thermometer
• Set of 3 Breading Pans
• Chef Craft Select Slotted Sturdy Skimmer
• Bounty Quick Size Paper Towels

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

5 Min

Total time

20 Min

Crispy Coconut Shrimp

Juicy shrimp wrapped in a crispy coconut coating deliver the perfect balance of savory and slightly sweet. Dip them in orange marmalade chili sauce for a bold, flavorful bite every time.

Ingredients

• Shrimp:
• 1 pound peeled and deveined raw shrimp
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• oil for frying
• Dip:
• 1/2 cup orange marmalade
• 1/4 cup chili sauce

Instructions

1. Shrimp:
2. Pat the shrimp dry with paper towels to remove any excess moisture.
3. In a shallow bowl, combine the flour, salt, seasoned salt, garlic powder, and black pepper.
4. In a second shallow bowl, beat the eggs until smooth.
5. In a third shallow bowl, mix together the shredded coconut and panko breadcrumbs.
6. Working one shrimp at a time, dredge the shrimp in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat in the coconut and panko mixture, gently pressing to help the coating adhere.
7. Pour about 2 inches of oil into a small pot and heat over medium heat until the oil reaches 350° F. Use a thermometer to monitor the temperature.
8. Carefully add the coated shrimp to the hot oil in batches, avoiding overcrowding. Fry for 1½-2 minutes per side, flipping halfway through, until golden brown and crispy.
9. Remove the shrimp with a slotted spoon and transfer to a paper towel lined plate to drain excess oil.
10. Dip:
11. In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier. Serve the fried coconut shrimp hot with the orange marmalade dip on the side.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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