Say goodbye to spending $$$$$ at your favorite seafood restaurant because now you can make delicious restaurant Coconut Shrimp right at home! It’s easy to make and produces delicious, crispy, flavorful, irresistible results. 

To me seafood, particularly shrimp, lobster, and crab, are luxury dishes. This coconut shrimp recipe would be a perfect date night meal, or Mother’s Day or Father’s Day dinner idea. A recipe utilizing shrimp is just… special. I don’t know why, but that’s just how it is for me! For more delicious and special shrimp recipes, try my Easy Blackened Shrimp or my Shrimp Scampi with Linguine

Crispy coconut shrimp on a white parchment background.

Why This Recipe Works

  • Tender shrimp. Our Crispy Coconut Shrimp combines panko crumbs and shredded coconut for the perfect crispy texture.
  • Best coconut shrimp flavor. The batter is seasoned with garlic powder and a hint of salt for the perfect blend of savory and sweet.
  • Easy recipe. This restaurant coconut shrimp recipe is a breeze to prepare, taking less time than you might think, making them an ideal choice for a quick weeknight dinner or an impressive finger food appetizer.
  • Homemade coconut shrimp. Impress your guests or treat yourself to a restaurant-quality dish in the comfort of your home, all thanks to this foolproof recipe.

Ingredient Notes

Easy Coconut Shrimp ingredients portioned into glass bowls on a white background.
  • Jumbo Shrimp: Be sure the raw shrimp is peeled and deveined with the tails in tact. You can use fresh shrimp or frozen shrimp for this recipe, just be sure if you use frozen shrimp that they are thawed first. 
  • All-Purpose Flour: The flour will be divided in two — one for dipping the shrimp in plain flour, and the rest used in a batter for dipping. 
  • Baking Powder: The baking powder will help the batter cook and puff up in the oil, giving the coconut shrimp recipe that nice puffy look. 
  • Garlic Powder: This adds a perfect hint of flavor to the coconut shrimp recipe. 
  • Club Soda: The carbonation helps to tenderize the batter coating. 
  • Bread Crumbs: Thepanko breadcrumbs provides that crunchy crispy coconut coating. 
  • Shredded Coconut: Feel free to use sweetened coconut OR unsweetened coconut flakes. Combining the bread crumbs and coconut flakes is what will give the shrimp that crispy coconut flakes exterior. 

Step-by-Step Instructions

  1. Prep three bowls. Line a baking sheet with parchment and set aside. In the first medium-sized bowl add 1/2 cup flour. In the second bowl, combine 1/2 cup flour, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1 egg, and 1/2 cup club soda. Mix until thick. To the third bowl add 1 1/4 cups panko bread crumbs and 1 1/4 cups shredded coconut.
  2. Prepare the shrimp. Season the shrimp with salt and black pepper. Dredge each shrimp in the flour bowl, and shake off excess. Then dip in the batter and shake off excess. Finally, dip the battered shrimp in the bread and coconut and coat completely, pressing it in so it sticks to the shrimp. Place on the baking sheet and continue with the remaining shrimp.
  3. Freeze the shrimp. Once all the shrimp have been dipped in the three bowl, place the tray of shrimp in the freezer for 45 minutes until hard and frozen through. 
  4. Heat the pan. Fill a large pot with enough oil to be 3 inches deep. Heat over medium heat until 375ºF. 
  5. Fry the coconut shrimp. Remove the shrimp from the freezer and place in the hot oil, working in batches. Cook 2-3 minutes per side until golden brown. Using a slotted spoon, transfer each piece of shrimp to a paper towel-lined plate. Bring oil back to 375ºF before deep frying the next batch. 
  6. Serve! Serve the restaurant coconut shrimp immediately with your favorite dipping sauce and sticky rice. Enjoy! 
Raw coconut covered in shredded coconut and flour, on a tan parchment covered baking sheet.

Recipe Tips

When coating the shrimp, press the panko and coconut mixture onto each shrimp firmly to ensure it adheres well.

For best results, allow the coated shrimp to freeze for 45 minutes in a single layer before frying to help the coating adhere better and prevent it from falling off during frying.

Use a kitchen thermometer to maintain the oil temperature at a constant 375ºF for perfectly crispy shrimp.

Serve the coconut shrimp immediately after frying for the best texture and flavor.

Make Ahead, Storing, and Freezing

You can prepare the coated shrimp in advance and freeze them for later use. Simply follow the instructions up to step 3, then transfer the frozen shrimp into an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to one month.

Storing: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or an air fryer to maintain their crispiness.

Freezing: Freeze any leftovers by placing them in an airtight container or a resealable freezer bag. Be sure to separate layers with parchment paper to prevent sticking. Frozen coconut shrimp can be reheated directly from the freezer in an oven or air fryer.

A bite taken out of a crispy coconut shrimp.

Recipe FAQs

What to serve with coconut shrimp?

We love serving our coconut shrimp with some parmesan roasted carrots, Feta corn salad, Cauliflower Gratin and some sticky jasmine rice.

Can I use smaller shrimp for this recipe?

While large shrimp are ideal, you can use smaller ones, but adjust the frying time to ensure they’re cooked through without overcooking the coating. The larger shrimp are easier to coat. 

What can I use as a dipping sauce?

Popular options include sweet chili sauce, tartar sauce, or a zesty mango salsa for a tropical twist.

Can I use fresh coconut instead of shredded coconut?

Fresh coconut can be used, but it’s important to grate it finely and combine it with the panko for a uniform coating.

What oil should I use for frying?

Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying these shrimp.

A pile of crispy coconut shrimp on a white plate.

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Fried coconut shrimp on a white plate.
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5 from 1 vote

Crispy Coconut Shrimp

You no longer need to go to your favorite seafood restaraunt to eat your favorite coconut shrimp. Making it at home is EASY, and you'll get delicious results!
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 5 servings


  • 1 lb jumbo shrimp - peeled and deveined, tails intact
  • 1/2 cup all purpose flour


  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup club soda

Bread Coating

  • 1 1/4 cups panko crumbs
  • 1 1/4 cups shredded coconut


  • Line a baking sheet with parchment paper, set aside. 
  • Season the shrimp with salt and pepper.
  •  Gather 3 medium sized bowls. In the first bowl add the all-purpose flour. 
  • In the second bowl whisk the batter ingredients: the flour, baking powder, garlic powder, salt, egg, and club soda. The batter should be medium thick, similar to pancake batter. 
  • In the third bowl stir the panko bread crumbs and the shredded coconut. 
  • Take the shrimp and dredge it in the flour (shake off any excess), then dip it in the batter (shake off any excess), and finally place it in the bread coating, pressing the coating to the shrimp so that it sticks. Place the coated shrimp on the parchment lined baking sheet. Continue dipping the shrimp until they have all been coated. 
  •  Place the shrimp in the freezer for 45 or until hard and frozen. 
  • Just before pulling the shrimp out of the freezer, heat a large pot over medium heat. Add enough oil to fill the pot about 3 inches deep. Heat the oil to 375°F. 
  • Fry the FROZEN shrimp (working in about 3 batches, depending on the size of your pot) for about 4 minutes, about 2-3 minutes per side. The coating will turn a golden brown when cooked.
  • Using a slotted spoon, transfer the cooked shrimp to a paper towel lined plate. Continue until all of the shrimp have been fried. Serve immediately with sweet chili sauce or your choice of dipping sauce. 


recipe adapted from Cafe Delites


Calories: 372kcal (19%)Carbohydrates: 41g (14%)Protein: 25g (50%)Fat: 11g (17%)Saturated Fat: 8g (40%)Cholesterol: 271mg (90%)Sodium: 1134mg (47%)Potassium: 301mg (9%)Fiber: 2g (8%)Sugar: 11g (12%)Vitamin A: 61IU (1%)Vitamin C: 4mg (5%)Calcium: 206mg (21%)Iron: 5mg (28%)
Course: Appetizer, Main Course
Cuisine: American
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