Crispy Coconut Shrimp with the Most Addictive Dipping Sauce Ever
If you love shrimp like I do, then you’re going to be obsessed with this recipe. Coconut shrimp is one of those dishes that looks fancy, tastes amazing, but is surprisingly easy to make at home.
I still remember the first time I tried it at a restaurant—crispy outside, juicy shrimp inside, and that sweet dipping sauce that made me want to lick the bowl.
I thought, “Why not make this myself?” And trust me, once you try this homemade version, you’ll never crave the restaurant one again.
Why You’ll Love Coconut Shrimp
This dish is crunchy, golden, and full of tropical flavor. The coconut adds a natural sweetness that pairs perfectly with tender shrimp. It feels like something you’d eat on vacation by the beach.
And the best part? You don’t need a long list of ingredients or fancy cooking skills. It’s simple, fast, and guaranteed to impress anyone you serve it to—even if it’s just yourself on a cozy night in.
Ingredients You’ll Need
Making coconut shrimp doesn’t take much. Here’s the simple lineup:
- Shrimp – Large, peeled, and deveined. Leave the tails on for extra crunch.
- Flour – Helps the coating stick.
- Eggs – The glue for the coating.
- Panko breadcrumbs – For that extra crispy texture.
- Shredded coconut – Sweetened or unsweetened works, depending on your taste.
- Salt and pepper – To season.
- Oil for frying – Vegetable or canola oil works best.
That’s it. Just basic kitchen staples and shrimp.
Step-by-Step Instructions
Here’s how to make them perfectly crispy:
1. Prep the Shrimp
Pat your shrimp dry with a paper towel. This helps the coating stick better. Season them lightly with salt and pepper.
2. Set Up Your Coating Station
You’ll need three bowls:
- One with flour
- One with beaten eggs
- One with panko breadcrumbs mixed with shredded coconut
3. Coat the Shrimp
Take each shrimp, dip it in flour first, then egg, and finally press it into the coconut-panko mix until fully coated. Make sure it’s covered nicely.
4. Fry Until Golden
Heat oil in a pan until hot. Fry shrimp in small batches for about 2 minutes per side, or until golden and crispy. Don’t overcrowd the pan or they won’t crisp up.
5. Drain and Rest
Place fried shrimp on a paper towel-lined plate to soak up extra oil.
The Best Dipping Sauce Ever
Coconut shrimp is amazing on its own, but let’s be honest—the sauce is what makes it next-level good. My favorite is a sweet chili mayo sauce that’s creamy, tangy, and a little spicy.
Here’s what you need:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp lime juice
Just mix it all together in a small bowl. That’s it! You get a dipping sauce that’s sweet, zesty, and seriously addictive.
Tips for Perfect Coconut Shrimp
- Use fresh shrimp if you can—it makes a big difference in flavor.
- Don’t skip the panko—it gives you that restaurant-style crunch.
- Fry in batches—too many shrimp at once lowers the oil temperature.
- Serve right away—they’re best when hot and crispy.
What to Serve with Coconut Shrimp
These shrimp can be the star of your meal or a fun appetizer. Pair them with:
- White rice or coconut rice
- A fresh salad with tropical fruits like mango or pineapple
- Extra lime wedges for squeezing
- And of course, plenty of dipping sauce!
FAQs About Coconut Shrimp
Q: Can I bake coconut shrimp instead of frying?
Yes! Just place them on a baking sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes until golden.
Q: Can I use frozen shrimp?
Absolutely, just thaw them completely and pat dry before coating.
Q: What’s the best oil for frying?
Vegetable or canola oil works great because they handle high heat well.
Q: How do I store leftovers?
Keep them in the fridge in an airtight container for up to 2 days. Reheat in the oven or air fryer so they stay crispy.
Q: Can I make the dipping sauce ahead of time?
Yes! It actually tastes better when it sits in the fridge for a few hours.
That’s it—crispy, golden coconut shrimp with the best dipping sauce you’ll ever taste. I promise once you make these, you’ll want to cook them again and again.
