Jump to Recipe Print RecipeAs the sun sets and the ocean breeze flows, the thought of indulging in Crispy Coconut Shrimp fills my heart with joy. This delightful tropical appetizer transforms any gathering into a mini seaside escape, featuring crunchy coconut-crusted shrimp paired with a zesty chili orange dipping sauce. What I adore about this easy recipe is how quickly it comes together, making it perfect for parties or a cozy night in. Plus, it’s easily adaptable to fit gluten-free diets, so everyone can join in on the deliciousness. Are you ready to dive into a taste of paradise with every crunchy bite? Let’s get cooking! Why Is This Coconut Shrimp Irresistible? Simplicity: This delightful recipe is quick and easy, perfect for both novice and experienced cooks. Tropical Crunch: Each shrimp is enveloped in golden, crispy coconut, providing a satisfying crunch that transports you to a beachside paradise. Versatile Options: You can easily make this dish gluten-free by swapping in rice flour, ensuring everyone can enjoy it. Unforgettable Flavor: The pairing with a sweet and tangy spicy chili orange dipping sauce elevates the overall experience, making it a crowd-pleaser. Perfect for Gatherings: Ideal as an appetizer or served alongside light salads, this coconut shrimp is a standout at any gathering. Whether it’s game day or a cozy get-together, it’s sure to impress! Coconut Shrimp Ingredients For the Shrimp • Raw Shrimp – Use jumbo size (21/25) for a meaty bite; firm fish like tofu can be a great vegetarian alternative. • Salt – Enhances flavor and is essential for the brining process. • Egg – Acts as a binder, ensuring the coconut adheres nicely for that perfect crunch. • Water – Helps thin and smooth the batter for even coating. For the Breading • All-Purpose Flour – Adds structure to the batter; swap with gluten-free flour for dietary preferences. • Shredded Dried Unsweetened Coconut – Brings that irresistible tropical flavor and crunch; always choose unsweetened for the best taste! For Frying • Vegetable Oil – Essential for frying; select an oil with a high smoke point to achieve the best results. Enjoy creating this delicious coconut shrimp recipe that will tantalize your taste buds and impress your guests! Step‑by‑Step Instructions for Crispy Coconut Shrimp Step 1: Prepare the Dipping Sauce In a small bowl, combine 3 tablespoons of orange marmalade, 3 tablespoons of Thai sweet chili sauce, and 2 teaspoons of fresh lemon juice. Mix these ingredients well until the sauce is smooth and evenly combined. Set the bowl aside as the flavors meld together, creating a delectable dipping sauce for your crispy coconut shrimp. Step 2: Brine the Shrimp In a medium bowl, dissolve 2 teaspoons of salt in 1 cup of water. Peel and devein the jumbo shrimp, making sure they are clean and ready for cooking. Once prepared, immerse the shrimp in the saline brine for 10 to 15 minutes. This step will enhance the flavor and firmness of the shrimp, setting the stage for the crispy coconut crust. Step 3: Make the Batter In a shallow bowl, whisk together 1 large egg and 2 tablespoons of water until the mixture is smooth and combined. Gradually stir in 40 grams of all-purpose flour, mixing continuously until the batter is free of lumps. The batter should have a creamy consistency; this will help the coconut adhere to the shrimp beautifully during the next step. Step 4: Coat the Shrimp After brining, rinse the shrimp under cold water and pat them dry with paper towels. Working one at a time, dip each shrimp into the batter, ensuring they are evenly coated. Allow any excess batter to drip off, then roll the shrimp in the shredded coconut, pressing gently to help it stick. Lay the coated shrimp on a plate, ready for frying. Step 5: Fry the Shrimp In a deep pot, heat around 1 inch of vegetable oil to 360°F (180°C). Carefully place the coated shrimp in the oil, frying them in batches to avoid overcrowding. Cook for 2 to 3 minutes or until they turn a beautiful golden brown. Flip the shrimp halfway through to ensure even cooking, watching closely to avoid burning the coconut. Step 6: Drain and Serve Once the shrimp are crispy and golden, use a slotted spoon to transfer them to a wire rack lined with paper towels. This will allow any excess oil to drain off, keeping your coconut shrimp light and crispy. Serve the shrimp immediately alongside your flavorful dipping sauce, and enjoy this tropical treat with friends and family! What to Serve with Crispy Coconut Shrimp? Pairing your crispy coconut shrimp with complementary sides and drinks can elevate your tropical feast into an unforgettable dining experience. Fresh Tropical Salad: Light and refreshing, a tropical salad with mango and avocado balances the shrimp’s crunchiness. The sweetness and creaminess enhance every bite. Cilantro Lime Rice: This zesty rice dish adds a burst of flavor and complements the shrimp’s sweetness while providing a satisfying backdrop to each crunchy morsel. Grilled Asparagus: Roasted or grilled asparagus yields a tender crunch that contrasts beautifully with the crispy coconut shrimp, contributing both color and a slight earthiness to the meal. Coconut Rice: For an added tropical twist, serve the shrimp over coconut rice. The creamy texture and hint of sweetness harmonize perfectly with the shrimp’s flavors. Sliced Lime Wedges: A sprinkle of fresh lime juice adds a zesty brightness to your plate, cutting through the richness of the batter while enhancing the tropical vibe. Cold White Wine: A chilled, dry white wine, like Sauvignon Blanc, pairs beautifully, complementing the sweetness of the coconut while refreshing your palate with every sip. Each pairing not only enhances the enjoyment of your crispy coconut shrimp but also transports you to your own paradise with every mouthful. Coconut Shrimp Variations & Substitutions Feel free to explore these delightful twists on your coconut shrimp experience, enhancing flavors and accommodating dietary needs. Gluten-Free: Substitute all-purpose flour with rice flour or a gluten-free blend for a deliciously crispy finish. Spicy Kick: Add a teaspoon of cayenne pepper to the batter for those who crave a little heat in every bite. Zesty Addition: Serve with lime wedges alongside the dipping sauce for an extra layer of bright, citrusy flavor. Herb Infusion: Mix in finely chopped fresh cilantro or green onion with the coconut for an aromatic twist. Coconut Cream: Pair the shrimp with a coconut cream-infused dipping sauce for a decadent tropical experience. Daring Pairing: Try accompanying with a sweet mango salsa to balance the crispiness and add vibrant color to your plate. Vegetarian Option: Swap shrimp for firm tofu or zucchini slices for a delicious vegetarian alternative that’s equally satisfying. For more delightful shrimp dishes, consider trying these Coconut Shrimp Thai or experience the bold flavors in a Spicy Shrimp Avocado. Enjoy making this dish your own! Make Ahead Options These Crispy Coconut Shrimp are perfect for meal prep enthusiasts! You can brine the shrimp and make the dipping sauce up to 24 hours in advance. Simply follow the brining steps and soak the shrimp in the saline solution, then keep them in an airtight container in the refrigerator. The dipping sauce can also be mixed and stored in a sealed jar to allow the flavors to meld. When you’re ready to serve, remove the shrimp from the brine, coat them in the batter and shredded coconut, and fry them according to the instructions. This will ensure they are just as delicious, saving you time on busy nights and allowing for a stress-free cooking experience! How to Store and Freeze Coconut Shrimp Fridge: Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore their crispiness. Freezer: If you have extra coconut shrimp, freeze them on a baking sheet for 1-2 hours before transferring to a freezer bag. They can be frozen for up to 3 months. Reheating: To reheat frozen coconut shrimp, bake them at 375°F (190°C) for about 15-20 minutes until heated through and crispy. Avoid microwaving, as this can make them soggy. Dipping Sauce: Keep the chili orange dipping sauce in a sealed jar in the fridge for up to 1 week. Enjoy it with future coconut shrimp or other appetizers! Expert Tips for Coconut Shrimp • Temperature Check: Ensure your oil reaches 360°F before frying. This prevents the shrimp from overcooking or coconut from burning, achieving perfect results. • Dry the Shrimp: Pat the brined shrimp dry before dipping in the batter. This allows for better coating adhesion, leading to a crunchier coconut crust. • Batch Frying: Don’t overcrowd the pot when frying. Fry the shrimp in small batches for even cooking and crispy texture. • Gluten-Free Swap: For gluten-free coconut shrimp, replace all-purpose flour with rice flour or a gluten-free blend to cater to dietary needs without compromising flavor. • Customize the Dip: Experiment with the dipping sauce by adding spices or herbs, like fresh cilantro, to elevate the flavor and make it your own! Crispy Coconut Shrimp Recipe FAQs What type of shrimp should I use for coconut shrimp? I highly recommend using jumbo shrimp (size 21/25) for this recipe. They provide a meaty bite that balances perfectly with the crispy coconut coating. If you’re looking for a vegetarian alternative, firm tofu can be a wonderful substitution. How should I store leftover coconut shrimp? Let any leftover coconut shrimp cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply place them in the oven to restore their crispiness. Avoid microwaving, as it can make the coating soggy. Can I freeze coconut shrimp? Absolutely! To freeze, lay the coated shrimp in a single layer on a baking sheet and freeze for 1-2 hours until firm. Once frozen, transfer them to a freezer bag and store for up to 3 months. When you’re ready to enjoy them, bake at 375°F (190°C) for about 15-20 minutes until hot and crispy. What should I do if my coconut doesn’t stick to the shrimp? If you find that the coconut isn’t adhering, make sure to pat the shrimp dry after brining and before dipping them into the batter. This allows the batter to cling better. You can also press the shredded coconut onto the shrimp more firmly to ensure it sticks. Are there any dietary considerations for coconut shrimp? Yes! This recipe can be easily adapted to be gluten-free by substituting all-purpose flour with rice flour or a gluten-free flour blend. Additionally, ensure that all your ingredients, including the dipping sauce, are gluten-free if needed. If you’re cooking for pets or those with allergies, always check for any sensitivities or restrictions on shrimp or coconut. Can I make the dipping sauce ahead of time? Of course! The chili orange dipping sauce can be made ahead and stored in a sealed jar in the refrigerator for up to one week. This allows the flavors to meld beautifully, making it an ideal complement to your crispy coconut shrimp. Enjoy experimenting with different variations of the dipping sauce for an extra kick! Crispy Coconut Shrimp That Will Transport You to Paradise Delight in Crispy Coconut Shrimp, a tropical appetizer that brings joy and flavor to any gathering. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 10 minutes minsBrining Time 15 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: TropicalCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 lb Raw Shrimp (jumbo size 21/25) Firm fish like tofu can be an alternative.2 tsp Salt Essential for the brining process.1 large Egg Acts as a binder.2 tbsp Water Helps thin the batter.For the Breading40 g All-Purpose Flour Swap with gluten-free flour for dietary preferences.1 cup Shredded Dried Unsweetened Coconut Always choose unsweetened for the best taste!For Frying1 cup Vegetable Oil Select oil with a high smoke point. Equipment Medium bowlShallow BowlDeep potSlotted spoonWire Rack Method Step-by-Step Instructions for Crispy Coconut ShrimpIn a small bowl, combine 3 tablespoons of orange marmalade, 3 tablespoons of Thai sweet chili sauce, and 2 teaspoons of fresh lemon juice. Mix until smooth and set aside.In a medium bowl, dissolve 2 teaspoons of salt in 1 cup of water. Peel and devein the shrimp, then immerse in the brine for 10-15 minutes.In a shallow bowl, whisk together 1 large egg and 2 tablespoons of water until smooth. Gradually stir in 40 grams of all-purpose flour until free of lumps.Rinse the shrimp under cold water and pat dry. Dip each shrimp in the batter, then roll in shredded coconut and lay on a plate.Heat 1 inch of vegetable oil to 360°F (180°C) in a deep pot. Fry shrimp in batches for 2-3 minutes until golden brown, flipping halfway.Use a slotted spoon to transfer shrimp to a wire rack lined with paper towels to drain excess oil. Serve immediately with dipping sauce. Nutrition Serving: 4piecesCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg NotesFor gluten-free shrimp, replace all-purpose flour with rice flour or a gluten-free blend. Store leftovers in an airtight container for up to 3 days. Tried this recipe?Let us know how it was!
