Coconut Shrimp Recipe

Learn how to make my coconut shrimp recipe with a handful of ingredients and get crispy, crackly, succulent shrimp every time! Three cooking methods are included. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 192kcal

Author Arman Liew

Ingredients

1 1/2 pounds shrimp extra large with shells removed
1/2 cup almond flour or white flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 cup shredded coconut flakes
1/2 cup panko breadcrumbs
1/4 cup oil to fry * see notes

For the coconut shrimp sauce

1/4 cup ketchup
2 tablespoons sriracha
2 tablespoons honey

Instructions

In one bowl, add the flour, salt, and pepper. In a separate bowl, add the two eggs and in the third bowl, add the shredded coconut and bread crumbs.
Dip the shrimp in the almond flour mix, everything except the tail. Shake off excess flour then dip in the egg mix, then the coconut mix. Repeat the process until all the shrimp is battered.
Add the oil to a deep pot and once it reaches 350F, add the shrimp in batches for about 2-3 minutes, until golden. Repeat the process until all the shrimp is cooked.
Serve with the coconut shrimp sauce. To make the sauce, whisk the ketchup, sriracha, and honey together.

Video

Notes

Oven method- Preheat the oven to 180C/350F. Place the battered shrimp on a lined baking sheet and bake for 25-30 minutes, flipping halfway through.

To air fry, try my air fryer coconut shrimp.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.

TO FREEZE: Place the cooked and cooled shrimp in an airtight container and store them in the freezer for up to two months.

TO REHEAT: Either reheat in the oven or in the air fryer until crispy and hot.

Nutrition