Coconut Shrimp

A crunchy, thick crust of aromatic coconut surrounding a center of juicy, perfectly cooked shrimp.

Updated August 22, 2023

Why It Works

Using shrimp sized as 12/15 a pound guarantees an accurate breading-to-shrimp ratio.
Mixing a bit of panko-style bread crumbs in with the coconut gives the shrimp an extra-crisp crust.
Adding a couple of tablespoons of flour to the egg step also creates a slightly thicker, crisper coating.

It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be Caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find 'em everywhere from Thai restaurants to Irish pubs.

Conceptually, they're simple: replace the crumbs in a standard breading with dried, shredded coconut, and deep fry. When done perfectly, you end up with a significantly crunchy, thick crust of aromatic coconut surrounding a center of juicy, perfectly cooked shrimp without a hint of rubberiness.

You can use whatever dipping sauce you like, but my favorite is a sweet chili sauce loosely based on a Thai nam prik pao, made with dried chilis, palm or brown sugar, vinegar, garlic, and fish sauce.

There are just a couple of keys to keeping your shrimp perfectly juicy and crisp. First, use large shrimp that are at least 12/15 count to a pound. In most places, these shrimp will be labeled "jumbo," though shrimp size labels are not regulated, so always make sure to check the count-per-pound instead of the sizing. If your shrimp are too small, the ratio of breading to shrimp will be off, and they'll cook through too quickly, turning rubbery as the crust crisps up.

The standard breading procedure of flour, followed by egg, followed by coconut works here, but I like to mix a bit of panko-style bread crumbs in with my coconut to give the shrimp an extra-crisp crust. Adding a couple of tablespoons of flour to the egg step also creates a slightly thicker, crisper coating.

Finally, make sure to clean off the tails before you take'em for a plunge in the fryer, which'll give you a convenient handle to pick'em up by when you're knocking them back.

April 2011

Recipe Details

Coconut Shrimp Recipe

Active 45 mins

Total 45 mins

Serves 4 to 6 servings

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Ingredients

For the Shrimp:

Twenty-Four 12/15 count jumbo shrimp (about 2 pounds), peeled and deveined
Kosher salt
1 cup shredded unsweetened coconut
1/2 cup panko-style bread crumbs
2 whole eggs
3/4 cup flour

For the Sweet Chili Sauce:

2 cloves garlic, grated on a microplane
1 tablespoon dried red chile flakes, or 2-3 Thai bird chiles, finely sliced
1/2 cup palm sugar or brown sugar
1/2 cup rice wine vinegar
1/2 cup plus 1 tablespoon water
1 tablespoon cornstarch
1 tablespoon Thai fish sauce

To Finish:

2 quarts canola, vegetable, or peanut oil

Directions

Season shrimp with salt and set aside. Mix coconut and panko in a large mixing bowl and whisk to combine. Mix eggs and 2 tablespoons flour in a large mixing bowl and whisk until homogenous. Place remaining flour in a large mixing bowl.
Add shrimp to bowl with flour and toss to coat evenly. Transfer shrimp to egg mixture, shaking off excess flour. Toss to coat thoroughly. Hold the bowl with the coconut mixture in your let hand, and tossing constantly, pick up shrimp one at a time with your right hand, allow excess batter to drip off, and toss in the coconut mixture. The shrimp should end up evenly coated without sticking to each other.
Serious Eats / J. Kenji López-Alt
Transfer the shrimp to a plate, wiping batter and crumbs off of their tails as you go. Set aside for 10 minutes.
Meanwhile, make the sauce. Combine the garlic, chili flakes, sugar, vinegar, and 1/2 cup water in a small saucepan and heat until sugar is dissolved. Mix together remaining water and corn starch in a small bowl to create a smooth slurry. Whisk it into the sauce and bring to a boil over medium high heat to thicken. Remove from heat and whisk in fish sauce. Set aside.
Heat oil in a large wok or Dutch oven to 375°F as measured on an instant read thermometer. Lower shrimp into oil one at a time and fry, agitating constantly with a metal spider until deep golden brown and crisp on all sides, about 3 minutes total. Transfer shrimp to a bowl lined with paper towels, season with kosher salt, and toss to coat. Serve immediately, with dipping sauce on the side.
Serious Eats / J. Kenji López-Alt

Make-Ahead and Storage

Shrimp can be stored in the freezer after frying. Let them cool to room temperature, transfer to a large plate, then place in the freezer until frozen. Transfer to a zipper-lock bag and store for up to three months. To reheat, bake frozen shrimp on a pre-heated 400°F oven on a rimmed baking sheet until crisp, about 25 minutes, flipping once halfway through baking. Alternatively, fry directly from freezer in 375°F oil until crisp and heated through, about 3 minutes.

Nutrition Facts (per serving)
448	Calories
25g	Fat
31g	Carbs
24g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	448
% Daily Value*
Total Fat 25g	32%
Saturated Fat 8g	39%
Cholesterol 221mg	74%
Sodium 1298mg	56%
Total Carbohydrate 31g	11%
Dietary Fiber 2g	6%
Total Sugars 18g
Protein 24g
Vitamin C 1mg	6%
Calcium 108mg	8%
Iron 1mg	8%
Potassium 267mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut Shrimp

Why It Works

April 2011

Coconut Shrimp Recipe

Make-Ahead and Storage

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