Before you cook
Background Recipe story & origin
Coconut shrimp became an American restaurant staple in the 1980s-90s, popularized by chains like Outback Steakhouse and Red Lobster. The dish draws loosely from Southeast Asian and Caribbean influences but is distinctly American in execution. Large shrimp are coated in sweetened coconut flakes mixed with breadcrumbs, fried until golden, and served with sweet-and-sour dipping sauce. The combination of crispy, sweet coating with tender shrimp made it an enduring appetizer.
Before you start Equipment you'll need
- deep fryer or dutch oven — Holds large volume of hot oil for deep-frying coconut shrimp until golden and crispy
- thermometer — Monitors oil temperature precisely to ensure proper frying without burning coconut coating
Safety Safety & allergen notes
- Coconut browns quickly; watch temperature carefully.
- Shrimp cook fast; do not overcook.
- Hot oil splatters; ensure shrimp are dry.
Non-negotiables Rules for success
-
Use sweetened coconut.
Sweetened coconut caramelizes and adds flavor
-
Mix coconut with panko.
Panko adds crunch; straight coconut can be too soft
-
Fry at 350F.
Lower than typical frying; coconut burns at higher temps
-
Leave tails on.
Tails provide a handle for dipping
Prep Get set first
About 10 min of prep
- Set up three-bowl breading station
- Peel and devein shrimp, leave tails
- Mix coconut and panko
- Heat oil to 350F
- Have dipping sauce ready
This is a simple breading and frying technique. The key is even coating and proper oil temperature.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Set up breading station
Mix flour with 0.5 teaspoon salt in one bowl. Beat eggs in second bowl. Mix coconut and panko in third bowl. Pat shrimp dry and season with remaining salt.
-
Bread and fry shrimp
Heat oil to 350F. Holding by tail, dredge each shrimp in flour, then egg, then coconut mixture, pressing to adhere. Fry in batches 2 to 3 minutes until golden. Drain on wire rack.
-
Serve hot
Arrange shrimp on platter. Serve immediately with sweet chili sauce and lime wedges.
Chef's notes
This is American tiki-bar style.
Sweet chili sauce is available bottled.
Can be baked at 400F for lighter version.
Popular at chain restaurants since the 1990s.