18 Crispy Coconut Shrimp Delicious Recipes

Dive into the crispy, golden world of coconut shrimp with our roundup of 18 irresistible recipes that promise to bring a taste of the tropics right to your kitchen! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these delicious variations are sure to satisfy. Get ready to impress your family and friends with dishes that are as fun to make as they are to eat. Let’s get cooking!

Spicy Coconut Shrimp with Mango Salsa

Get ready to tantalize your taste buds with this Spicy Coconut Shrimp with Mango Salsa, a perfect blend of sweet, spicy, and tropical flavors that’ll transport you straight to the beach.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the shredded coconut, panko breadcrumbs, cayenne pepper, and 1/2 tsp salt.
2. Dredge the shrimp in flour, dip into the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
4. For the mango salsa, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl. Stir well to combine.
5. Serve the spicy coconut shrimp hot with the mango salsa on the side.

The crunch of the coconut shrimp paired with the fresh, zesty mango salsa creates a delightful contrast that’s sure to impress at any gathering.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch more cayenne to the coconut coating.

Coconut Shrimp with Sweet Chili Sauce

These crispy Coconut Shrimp with Sweet Chili Sauce are a tropical twist on a classic appetizer that’s sure to impress at your next gathering.

Ingredients

• 1 pound large shrimp, peeled and deveined with tails on
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup shredded sweetened coconut
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sweet chili sauce
• Vegetable oil, for frying

Instructions

1. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, coconut, salt, and pepper.
2. Dredge each shrimp in flour, dip in egg, then coat with the panko-coconut mixture, pressing gently to adhere.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Serve hot with sweet chili sauce for dipping.

The combination of crunchy coconut and juicy shrimp, paired with the tangy sweetness of the sauce, creates a bite that’s irresistibly flavorful and texturally satisfying.

Tip: For an extra crispy coating, double coat the shrimp by repeating the dredging process.

Baked Coconut Shrimp with Pineapple Dip

Get ready to wow your guests with these crispy Baked Coconut Shrimp paired with a sweet and tangy Pineapple Dip—a tropical twist that’s surprisingly easy to make at home!

Ingredients

• 1 pound large shrimp, peeled and deveined (tails left on)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pineapple preserves
• 1 tablespoon lime juice
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko, coconut, salt, and black pepper.
3. Dip each shrimp first in flour, then eggs, and finally coat well with the panko-coconut mixture. Place on the baking sheet.
4. Bake for 15-20 minutes, flipping halfway, until the shrimp are golden and crispy.
5. While the shrimp bake, mix pineapple preserves, lime juice, and red pepper flakes in a small bowl for the dip.

The magic of this recipe lies in the contrast between the crunchy, coconutty shrimp and the dip’s spicy-sweet kick—perfect for dipping and devouring.

Tip: For extra crispiness, spray the coated shrimp lightly with cooking spray before baking.

Coconut Shrimp Tacos with Lime Crema

These Coconut Shrimp Tacos with Lime Crema bring a tropical twist to taco night, combining crispy, sweet shrimp with a zesty lime crema that’s downright irresistible.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tsp lime zest
• 8 small flour tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 tbsp vegetable oil

Instructions

1. In a shallow dish, mix together the shredded coconut, panko breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Dredge the shrimp in the flour, dip into the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
3. Heat the vegetable oil in a large skillet over medium heat. Cook the shrimp for 2-3 minutes per side until golden and crispy. Drain on paper towels.
4. In a small bowl, whisk together the sour cream, lime juice, and lime zest to make the lime crema.
5. Warm the tortillas according to package instructions. Assemble the tacos by placing the shrimp on the tortillas, topping with shredded cabbage, a drizzle of lime crema, and chopped cilantro.

The contrast between the crispy coconut shrimp and the creamy, tangy lime crema makes these tacos a standout dish that’s perfect for shaking up your weeknight dinner routine.

Tip: For an extra kick, add a pinch of cayenne pepper to the coconut breading mixture.

Thai Coconut Shrimp Curry

Dive into the creamy, aromatic world of Thai cuisine with this easy-to-make Coconut Shrimp Curry that brings a taste of Thailand to your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 tbsp red curry paste and stir for 1 minute until fragrant.
2. Pour in the can of coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
3. Add the shrimp and sliced red bell pepper to the skillet. Cook for 5 minutes, or until the shrimp are pink and cooked through.
4. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar, mixing well to dissolve the sugar.
5. Remove from heat and add 1/2 cup fresh basil leaves and the juice of 1 lime, stirring to incorporate.

The magic of this dish lies in the balance of creamy coconut milk with the tangy lime and spicy curry paste, creating a symphony of flavors that’s irresistibly delicious.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Coconut Shrimp and Rice Bowl

Dive into the tropics with this Coconut Shrimp and Rice Bowl, a dish that brings a sweet and savory escape to your dinner table.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 cup pineapple chunks
• 1/4 cup chopped cilantro
• 2 tablespoons sweet chili sauce

Instructions

1. In a medium saucepan, combine jasmine rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. While rice cooks, prepare shrimp. Dredge shrimp in flour, dip in beaten eggs, then coat with a mixture of shredded coconut, panko breadcrumbs, and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
4. Divide cooked rice among bowls. Top with coconut shrimp, pineapple chunks, and chopped cilantro. Drizzle with sweet chili sauce.

The crispy coconut shrimp paired with the sweet and tangy pineapple creates a harmony of flavors that’s irresistibly delightful.

Tip: For an extra crunch, toast the shredded coconut before coating the shrimp.

Coconut Shrimp Stir Fry with Vegetables

This Coconut Shrimp Stir Fry with Vegetables is a tropical twist on a classic, combining juicy shrimp with crisp veggies and a creamy coconut sauce that’s sure to transport your taste buds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp coconut oil. Stir in red bell pepper, snap peas, and carrot. Cook for 3-4 minutes until veggies are crisp-tender.
3. Add garlic and ginger, cooking for 1 minute until fragrant.
4. Pour in coconut milk, soy sauce, lime juice, and red pepper flakes. Bring to a simmer and cook for 2 minutes.
5. Return shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes until everything is heated through. Season with salt to taste.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the balance of creamy coconut with the zing of lime and heat from red pepper flakes, creating a symphony of flavors in every bite.

Tip: For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Coconut Shrimp Po’ Boy Sandwich

Dive into the flavors of the Gulf Coast with this Coconut Shrimp Po’ Boy Sandwich, a crispy, creamy, and utterly satisfying twist on the classic.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tbsp honey
• 4 French bread rolls, split
• 1 cup shredded lettuce
• 1 large tomato, sliced
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper.
2. Dip each shrimp first into the flour mixture, then into 2 beaten eggs, and finally into a mixture of 1 cup shredded coconut and 1 cup panko breadcrumbs, pressing gently to adhere.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp hot sauce, and 1 tbsp honey to make the spicy mayo.
5. Spread the spicy mayo on the cut sides of 4 French bread rolls. Layer with 1 cup shredded lettuce, 1 large tomato sliced, and the crispy coconut shrimp.
6. Serve immediately, enjoying the crunch of the coconut shrimp against the soft bread and creamy sauce.

The combination of crispy coconut shrimp with the spicy-sweet mayo brings a delightful contrast of textures and flavors that’s hard to resist.

Tip: For an extra crunch, toast the French bread rolls lightly before assembling the sandwiches.

Coconut Shrimp Salad with Citrus Dressing

This Coconut Shrimp Salad with Citrus Dressing is a tropical escape on a plate, combining crispy shrimp with fresh greens and a zesty dressing that’ll brighten any day.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed salad greens
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the shredded coconut, panko breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip each shrimp first in the flour, then the beaten egg, and finally coat with the coconut mixture. Place on the prepared baking sheet.
4. Bake for 12-15 minutes, flipping halfway through, until the shrimp are golden and crispy.
5. While the shrimp bake, whisk together the olive oil, orange juice, lime juice, honey, and red pepper flakes in a small bowl to make the dressing.
6. Toss the mixed greens with half of the dressing, then top with the baked coconut shrimp. Drizzle the remaining dressing over the top before serving.

The crunch of the coconut shrimp against the soft greens and the punchy citrus dressing creates a symphony of textures and flavors that’s irresistibly refreshing.

Tip: For an extra crunch, toast the shredded coconut before mixing it with the breadcrumbs.

Coconut Shrimp Skewers with Peanut Sauce

These Coconut Shrimp Skewers with Peanut Sauce are a tropical twist on your usual shrimp appetizer, perfect for impressing guests or treating yourself to something special.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 cup coconut milk
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the shredded coconut and panko breadcrumbs. In another bowl, place the flour. In a third bowl, beat the egg with salt and black pepper.
3. Dip each shrimp first in the flour, then in the egg mixture, and finally coat with the coconut-panko mixture. Place on the prepared baking sheet.
4. Bake for 12-15 minutes, flipping halfway through, until the shrimp are golden and crispy.
5. While the shrimp bake, whisk together the peanut butter, soy sauce, honey, lime juice, and coconut milk in a small saucepan over low heat until smooth and warm.
6. Thread the baked shrimp onto the soaked skewers and serve with the warm peanut sauce for dipping.

The combination of crispy coconut shrimp with the creamy, tangy peanut sauce creates a delightful contrast that’s sure to be a hit.

Tip: For an extra crispy coating, lightly spray the shrimp with cooking oil before baking.

Coconut Shrimp with Coconut Rice

Dive into the tropics with this Coconut Shrimp and Coconut Rice duo, a perfect pair that brings a sweet and savory escape to your dinner table.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, prepare the shrimp. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of shredded coconut, panko, garlic powder, and black pepper.
3. Dredge each shrimp in flour, dip in egg, then coat with the coconut mixture, pressing gently to adhere.
4. Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
5. Serve the crispy coconut shrimp over the fluffy coconut rice for a dish that’s as visually stunning as it is flavorful, with the shrimp’s crunch contrasting beautifully with the rice’s creamy texture.

Tip: For an extra tropical twist, serve with a side of mango salsa or a drizzle of sweet chili sauce.

Coconut Shrimp Ceviche

Dive into the tropics with this refreshing Coconut Shrimp Ceviche, a perfect blend of sweet, tangy, and spicy flavors that’ll transport your taste buds to a beachside paradise.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup coconut milk
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp are opaque and cooked through.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Return the shrimp to the bowl.
3. Add the coconut milk, red onion, jalapeño, cilantro, avocado, salt, black pepper, and honey to the shrimp. Gently toss to combine.
4. Chill for an additional 10 minutes to allow the flavors to meld. Serve cold with tortilla chips or over a bed of lettuce.

The creamy coconut milk and sweet honey balance the acidity of the lime, creating a ceviche that’s both vibrant and comforting.

Tip: For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Coconut Shrimp Bisque

Dive into the creamy, dreamy world of this Coconut Shrimp Bisque, where tropical flavors meet comforting warmth in every spoonful.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Cook for 5 minutes until softened.
2. Add the shrimp to the pot and cook for 2 minutes on each side until pink. Remove shrimp and set aside.
3. Pour in the coconut milk and chicken broth, stirring to combine. Add 1 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes.
4. Return the shrimp to the pot and add 2 tbsp fresh cilantro and the juice of 1 lime. Simmer for another 2 minutes.
5. Serve hot, garnished with additional cilantro if desired. The bisque’s velvety texture and the hint of lime make it a standout dish that’s as luxurious as it is easy to make.

Tip: For an extra creamy texture, blend half of the bisque before adding the shrimp back in.

Coconut Shrimp Spring Rolls

These Coconut Shrimp Spring Rolls are a tropical twist on the classic, offering a crispy, sweet, and savory bite that’s perfect for impressing guests or treating yourself.

Ingredients

• 12 large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 rice paper wrappers
• 1 cup lettuce, shredded
• 1/2 cup mango, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup sweet chili sauce, for serving
• Oil for frying

Instructions

1. In a bowl, mix the shredded coconut and panko breadcrumbs. In another bowl, whisk together the flour, egg, salt, and black pepper.
2. Dip each shrimp into the flour mixture, then roll in the coconut mixture until fully coated.
3. Heat oil in a deep fryer or large pan to 350°F. Fry the shrimp for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Soak one rice paper wrapper in warm water for about 10 seconds until soft. Lay it flat on a clean surface.
5. Place a few pieces of lettuce, mango slices, and cilantro leaves on the wrapper. Add two coconut shrimp on top.
6. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling.
7. Repeat with the remaining wrappers and ingredients. Serve with sweet chili sauce.

The combination of crispy coconut shrimp with fresh mango and cilantro in these spring rolls creates a delightful contrast of textures and flavors that’s irresistibly good.

Tip: For an extra crunch, toast the shredded coconut before coating the shrimp.

Coconut Shrimp with Avocado Cream Sauce

Dive into the tropics with this crispy Coconut Shrimp paired with a creamy Avocado Sauce—it’s a party in your mouth that’s surprisingly easy to whip up at home.

Ingredients

• 1 lb large shrimp, peeled and deveined with tails on
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Pat the shrimp dry with paper towels. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko, shredded coconut, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Dredge each shrimp in flour, dip in egg, then coat with the panko-coconut mixture. Place on a plate.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
4. For the sauce, mash the avocado in a bowl. Stir in sour cream, lime juice, garlic powder, and 1/4 tsp salt until smooth.
5. Serve the crispy shrimp hot with the avocado cream sauce on the side.

The contrast between the crunchy coconut crust and the smooth, tangy avocado sauce makes this dish a standout. Perfect for when you’re craving something a little indulgent yet fresh.

Tip: For an extra crispy texture, toast the shredded coconut lightly before mixing it with the panko.

Coconut Shrimp and Quinoa Salad

Dive into the tropics with this Coconut Shrimp and Quinoa Salad, a dish that brings a burst of flavor and texture to your table with minimal fuss.

Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups water
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup shredded coconut
• 1/4 cup coconut flour
• 1 egg, beaten
• 2 tbsp coconut oil
• 1/4 cup lime juice
• 2 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed greens
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. While quinoa cooks, prepare the shrimp. Dip each shrimp in beaten egg, then coat with a mixture of coconut flour and shredded coconut.
3. Heat coconut oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until golden and crispy. Remove from skillet and set aside.
4. In a small bowl, whisk together lime juice, honey, salt, and black pepper to make the dressing.
5. In a large bowl, combine cooked quinoa, mixed greens, cilantro, and green onions. Drizzle with dressing and toss to coat.
6. Divide salad among plates and top with coconut shrimp. Serve immediately.

The crunch of coconut shrimp against the fluffy quinoa and crisp greens creates a symphony of textures that’s as satisfying as it is nutritious.

Tip: For an extra tropical twist, add diced mango or avocado to the salad.

Coconut Shrimp with Garlic Butter Sauce

Get ready to dive into the tropical flavors of this crispy Coconut Shrimp with a rich Garlic Butter Sauce that’s surprisingly simple to whip up at home.

Ingredients

• 1 pound large shrimp, peeled and deveined with tails on
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Set up three bowls: one with the flour, another with the beaten eggs, and a third with a mix of coconut, panko, salt, and black pepper.
3. Dip each shrimp first into the flour, then the eggs, and finally coat well with the coconut mixture. Place on the baking sheet.
4. Bake for 15-20 minutes, flipping halfway, until the shrimp are golden and crispy.
5. While the shrimp bake, melt the butter in a small saucepan over medium heat. Add the minced garlic, lemon juice, and red pepper flakes, cooking for 2 minutes until fragrant.
6. Serve the shrimp hot with the garlic butter sauce for dipping.

The magic of this dish lies in the contrast between the crunchy coconut exterior and the tender shrimp, all brought together by the zesty garlic butter sauce.

Tip: For an extra crispy finish, give the shrimp a quick broil for the last 2 minutes of baking.

Coconut Shrimp with Spicy Aioli

Get ready to dive into the crispy, creamy world of Coconut Shrimp with Spicy Aioli—a dish that brings a tropical twist to your dinner table with minimal fuss.

Ingredients

• 1 pound large shrimp, peeled and deveined with tails on
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup shredded sweetened coconut
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, salt, and black pepper. In another dish, place the beaten eggs. In a third dish, combine the panko breadcrumbs and shredded coconut.
2. Dredge each shrimp in the flour mixture, dip into the eggs, then coat with the panko-coconut mixture, pressing gently to adhere.
3. Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
4. For the spicy aioli, whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
5. Serve the crispy coconut shrimp hot with the spicy aioli on the side for dipping.

The magic of this recipe lies in the perfect crunch of coconut paired with the kick of homemade aioli—making it a standout dish that’s as fun to make as it is to eat.

Tip: For an extra crispy coating, refrigerate the breaded shrimp for 15 minutes before frying.

Conclusion

We hope this roundup of 18 Crispy Coconut Shrimp recipes inspires your next kitchen adventure! Each dish offers a unique twist on this beloved favorite, perfect for sharing with family and friends. Don’t forget to try them out, share your top picks in the comments, and pin your favorites on Pinterest. Happy cooking!