Fried Coconut Shrimp (Super EASY!)

Hosting a party soon? Need an easy crowd-pleaser? Or maybe you’re just in the mood for something seafood-y tonight? These fried coconut shrimp are exactly what you need!

They’re coated in crispy panko breadcrumbs and sweet desiccated coconut, and every bite feels like a mini escape to a tropical beach. Honestly, it’s freezing here right now, and I’m just chilling at home, but these totally brought the summer vibes 😄

Butterfly shrimp vs whole shrimp

For this recipe, I butterflied the shrimp by making a deep incision along the back. Butterflying them helps reduce the frying time compared to cooking them whole. The thinner surface cooks faster, which is super handy when you’re frying a batch.

Besides cooking time, butterflied shrimp just feel bigger and lighter to eat compared to the smaller, thicker texture of whole shrimp. It’s totally a personal preference, but I’m all about those thinner, more delicate bites. It’s just my style for pretty much everything I eat!

What type of shrimp should I use?

Go for jumbo shrimp if you can, or at least medium-sized ones. Shrimp tend to shrink when cooked, so starting with a larger size ensures you’ll still have a decent bite left to snack on. If you’re using smaller shrimp, I’d recommend keeping them whole. Trying to butterfly tiny shrimp can be a real hassle.

When it comes to buying shrimp, fresh is always the best choice. But if you’re going for frozen, which is totally fine, look for ones that are already deveined – it’ll save you loads of time. And one more thing: make sure the shrimp still have their tails on for that perfect presentation (and easier handling).

How to fry these shrimp?

I don’t own a deep fryer (too cumbersome to clean and maintain for how rarely I fry), so I use a regular frying pan (an old one) filled with vegetable oil. You can also use this type of Asian deep fryer pot which is super convenient. Heat the oil to 355°F / 180°C — it only takes a few minutes for the shrimp to cook. Remove them as soon as they turn golden brown.

If you do have a deep fryer, that’s great, it’ll make frying a big batch so much easier. Just be sure to set the temperature to 355°F / 180°C and you’re good to go!

How to make fried coconut shrimp?

1. Prepare the shrimp – Peel and devein the shrimp (if needed) but leave the tails on. Make 3 vertical incisions at the bottom of each shrimp to flatten them more easily. On the back of each shrimp, make an incision alongside the body, being careful not to cut all the way through—just up to ¾ of the way. Turn the shrimp around and flatten it gently with your fingers.
2. Season the shrimp with a pinch of salt.
3. Make the batter – In a bowl, mix together all the ingredients for the batter. If it’s too thick, add an extra 2-3 tbsp of water. The batter should be thick but still pourable.
4. Prepare the coating – In another bowl or plate, combine the desiccated coconut and panko breadcrumbs. In a separate plate, add the flour.
5. Coat the shrimp – First, coat each shrimp with flour. Then, dip them in the batter and coat them well with the coconut/panko mix. Set the shrimp aside.
6. Fry the shrimp – Heat the frying oil in a pan (or use a fryer) until it reaches 355°F / 180°C. Fry the shrimp until golden brown and crispy, around 3-4 minutes.
7. Once fried, remove the shrimp from the oil and place them on a cooling rack to drain.
8. Prepare the sauce – Prepare the sauce by mixing all ingredients together.
9. Serve – Serve the crispy fried coconut shrimp with the chili apricot sauce on the side.

Storage

• Refrigeration – Store fully cooked shrimp in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 355°F / 180°C for about 5 minutes to regain crispiness. Avoid microwaving to prevent sogginess.
• Freezing – If you used fresh shrimp, you can freeze them for up to 2 months. Half-cook the shrimp (breadcrumbs should be pale golden), let them cool completely, and store them in airtight containers or ziplock bags.

More easy-to-eat appetizers?

• Gyozas (Japanese dumplings)
• Korean Sweet and Crunchy Tofu (Dubu Gangjeong)
• Ham and Cheese Fried Macaroni Balls
• Gochujang Garlic Bread