Easiest Coconut Shrimp

Golden, crispy coconut shrimp—made from our signature Coconut Shrimp Recipe—served in a basket with a small white dish of sweet chili dipping sauce, all nestled on parchment paper.

4.50 from 2 votes

You have just come across the tastiest and easiest coconut shrimp 🍤 recipe. This appetizer is so simple to make and is a must for the 🎄 holidays or any occasion that needs a delicious hour d'oeuvre.

Prep Time10

Cook Time4

Total Time14

Course: Appetizer

Cuisine: American

Keyword: coconut shrimp, holiday appetizer, holiday recipe, shrimp, shrimp recipe

Servings:

Author: The Modern Nonna

Equipment

Ingredients

Wet Batter

1 large egg
3 tablespoons cold water
⅓ cup all-purpose flour
generous pinch of salt

Breading

1 cup coconut flakes you can use sweetened or unsweetened, shredded or flakes
½ cup panko breadcrumbs

Remaining Ingredients

340 grams large peeled and deveined Tiger shrimp 25-30 shrimp
avocado oil enough to cover the bottom of the pan for shallow frying
sweet Thai chilli sauce for dipping any sauce you like

Instructions

In a bowl, add the egg and water, mix. Add the flour and salt, mix again. If the batter is too thick you can thin it out with a touch more water.
In a separate bowl mix the coconut and breadcrumbs.
Make sure the shrimp is thawed, peeled, devained and patted dry with a paper towel.
Dip each one into the wet batter, shaking off the excess batter and then dip and coat them in the coconut mixture.
If you're feeling lazy, coat all the shrimp in the wet batter instead of adding them one by one.
As you bread them, place them onto a baking sheet lined with parchment paper.
Go over to the stove and pour in any high-smoke point oil of your choice. I prefer using avocado oil, and I added enough to fully cover the bottom of the pan, about half an inch deep.
Turn the heat to high and get the oil hot. You should start to see it shimmer. When you place in the shrimp, it should sizzle. Reduce the heat to medium and shallow fry them in batches for about 2 minutes on each side or until golden.
Place the fried shrimp onto a plate lined with paper towel to drain out the excess oil.
Serve immediately while hot with sweet Thai chili sauce or anything you like.

Nutrition