Coconut Shrimp Recipe

This coconut shrimp recipe needs a handful of ingredients and yields crispy, crackly, succulent shrimp every time. It takes just 10 minutes.

Table of Contents

1. Ingredients needed
2. How to make coconut shrimp
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More elegant seafood dishes
7. Coconut Shrimp Recipe (Recipe Card)

While my family adores my air fryer coconut shrimp, sometimes, we want the real deal that is deep fried to perfection. This is where my classic coconut shrimp comes into play.

It turns out crispy and golden brown yet juicy and tender in the center. It’s super fast to make and comes with a simple 3-ingredient sauce that we love just as much as the shrimp. I like to deep fry it, but I’ve tested it in the oven too.

If you love cooking with shrimp like we do, try my sautéed shrimp, shrimp curry, blackened shrimp, and Hunan shrimp next. 

Ingredients needed

• Jumbo shrimp. Choose shrimp on the larger side so there is a good meat-to-batter ratio. I recommend U16, but U12 should also be okay. I also recommend keeping the tails on as everything is intact when frying.
• Oil. For frying, I like to use oil with a high smoke point, like peanut or vegetable oil. 
• Almond flour. Blanched almond flour or superfine almond flour, not almond meal. I tested this with all-purpose flour, but I found it wasn’t as crispy.
• Kosher salt and black pepper. To taste.
• Eggs. Room temperature, preferably. 
• Unsweetened coconut flakes. If you’re really into sweet flavor, you can use sweetened coconut flakes, but I prefer the natural flavor of unsweetened coconut. These can be found in the baking aisle of the grocery store.
• Panko breadcrumbs. For the breading. Please don’t swap this out for classic breadcrumbs, as it won’t have the same crunch.
• Coconut shrimp sauce. My not-so-secrey combination of ketchup, Sriracha, and honey. 

How to make coconut shrimp

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Assemble. Place the almond flour in one bowl, eggs in another bowl, and coconut and panko in the third.

Step 4- Make the sauce. Whisk together the ketchup, sriracha, and honey.

Arman’s recipe tips

• Keep an eye on the oil. I like to use a thermometer and make sure the oil stays around 180C/350F. If it dips any lower, the shrimp will soak up the oil and not turn out as crispy. If you notice it gets below 325F, fry in smaller batches. 
• Transfer the fried shrimp to a wire rack to remove excess oil and crisp up the shrimp. Please avoid paper towels because after they drain the oil, they actually soften the batter.
• Add some spices to the flour mixture, like cayenne pepper, smoked paprika, or garlic powder.
• Use a deep fryer. I like to use the stovetop as not all of us have a deep fryer, but I did test it out using one. It does reach 350F much quicker, and there is less splatter.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered in an airtight container, for up to 3 days. 

To freeze: Place the cooked and cooled shrimp in an airtight container and store them in the freezer for up to 2 months. 

Reheating: Reheat leftovers in the oven or air fryer at 350F until crispy. 

Frequently asked questions

More elegant seafood dishes

• Tuna tartare
• Pan-seared ahi tuna
• Chilean sea bass
• Salmon dip
• Or any of these seafood recipes

If you tried this Coconut Shrimp Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published January 2022, updated and republished March 2025