Coconut Shrimp

By Margaux Laskey

Total Time: 30 minutes
Rating: 4(810)
Notes: Read community notes

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.

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Ingredients

Yield:About 24 shrimp

For the Dip

½cup orange marmalade or apricot preserves
1tablespoon Dijon mustard
1teaspoon Sriracha or other chile sauce (optional)
1teaspoon fresh lime juice, plus more as needed
Pinch of salt

For the Shrimp

½cup cornstarch
1tablespoon fresh lime zest (from 2 to 3 limes)
1½teaspoons fine sea salt
⅛teaspoon ground cayenne (optional)
4large egg whites
1cup finely shredded unsweetened coconut
½cup panko bread crumbs
Kosher salt and black pepper
1pound large raw shrimp (21 to 25 count), peeled and deveined, with tails attached
4 to 5tablespoons coconut or canola oil, for frying, plus more as needed

Ingredient Substitution Guide

Preparation

Step 1
Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.
Step 2
Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
Step 3
Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
Step 4
Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
Step 5
Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
Step 6
Serve immediately with dip.

Tip

To freeze, let cooked shrimp cool completely after frying, transfer to a baking sheet in a single layer and freeze until firm. Place frozen shrimp in a resealable plastic bag and freeze for up to 3 months. To reheat from frozen, place on a baking sheet and bake in a 400-degree oven until crisp, 20 to 25 minutes.)

Ratings

4 out of 5

810 user ratings

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Private Notes

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Cooking Notes

EJ3 years ago

I made this as written...however I did bake them at 400 degrees for about 12 minutes, and they came out perfectly baked.

TOM G3 years ago

very good. I did bake the shrimp instead of frying them. As another noted, 400 degrees for 12 min. I did coat parchment paper with coconut oil and the shrimp turned out crisp and delicious. I made this on Christmas Eve and tonight, New Year's eve. My partner and I enjoyed them, Happy New Year to all. So long 2020..

PhilippaQ4 years ago

Fabulous recipe!I was especially impressed by the quality of the coconut breading and how crispy it was. Only caveat was that I forgot to buy limes so omitted the zest. This coating could definitely be used for chicken as well. I served the shrimp with Melissa Clarke’s cold sesame noodles with celery salad and some sautéed baby bok choy. Great dinner!

Jade Platzer1 year ago

My name is Jade Platzer and my grandfather created the recipes for Coconut shrimp and beer battered shrimp. And I think the world should know! I was so excited when I found this out. I thought you might appreciate this. https://www.nytimes.com/1993/02/11/nyregion/ferdinand-platzer-a-restaurateur-68-and-innovative-chef.html

cj3 years ago

Add hot sauce to the egg wash for some flavor. I also used a whole egg instead of whites

Tiffany4 years ago

Made a few dietary modifications (arrowroot instead of cornstarch and chickpea panko...yes, this is a thing!) but otherwise followed the recipe. I have to say...this was really, really good. The coating turned out so light and crispy! We figured we'd have some leftovers...but nope...ate the whole thing. We randomly happened to have half a jar of apricot preserves that we picked up in Switzerland...and the sauce was perfect! A great way to "cheat" on fried foods without feeling too guilty.

PizzaQueen3 years ago

quick and easy. I used two whole eggs and a little water instead of whipping the whites. Turned out really nice. Would make this again.

Meg McAlister1 year ago

I ran out of cornstarch, so I used rice flour for the breading. Worked great, tasted good. I also made a habanero mango dipping sauce to use up the peppers and fruit I had on hand. This works best with small shrimp so save the big ones for another recipe.

Carolyn1 year ago

This works great with Salmon strips too! Tip: Refrigerate your coated shrimp for at least an hour. This insures the breading stays attached (and gives you time to clean up!)

Natalie J.1 year ago

So so good. Baked at 400 for 14 minutes, flipped at the 7 minute mark for equal golden-y goodness. Served with sriracha aioli and veggie fried rice. Going to try with a spicy avocado dipping sauce next time...

Judy11 months ago

First time I made these I fried them. Made them again yesterday in the oven as recommended (400 degrees, 12 minutes) and they weren’t nearly as good as the fried ones. Because, well, oil.

Amy2 months ago

Made as written. Excellent recipe! I pulsed the coconut and panko together in the food processor to get a finer dredge. Delicious!

Ophélie4 months ago

My husband made this recipe pretty much as written, fried with coconut oil, and it was the best coconut shrimp I ever had. The outside was crispy and the lime zest made it taste very fresh.

Michelle4 months ago

Halve panko and coconut. Use 2 whites to start.

Adrienne5 months ago

I did half a batch baked - as others suggested - and half fried. Not shocking, but the fried came out so much better. Delicious, perfect. Crowd-pleaser.

Lisa M.7 months ago

Make as shown and omit any salt. Do not BAKE them as some reviewers recommend (I tried a few baked and they were mushy). These need to be fried to get a crisp crust, Highly recommend a dipping sauce to up the yum.

sue8 months ago

starting out with defrosted shrimp, can I refreeze them after fried? I want to do these for thanksgiving. thanks

Air Frying9 months ago

I made this in the airfrier, set for 400 and cook about 8 minutes and you're golden

Hailey10 months ago

I used large shrimp and they turned out perfectly crispy! I recommend adding a dash of water to the egg whites as well as a little hot Cajun seasoning to the corn starch mixture. I also used the zest of one whole lime- definitely the way to go. So good! Definitely will make again.

Judy11 months ago

First time I made these I fried them. Made them again yesterday in the oven as recommended (400 degrees, 12 minutes) and they weren’t nearly as good as the fried ones. Because, well, oil.

JR11 months ago

Really great texture and just so fun to make!! Would opt for coconut oil over canola next time to impart more coconutty flavor

Stephanie1 year ago

We really enjoyed this! I had to sub orange juice and a little brown sugar for the marmalade in the dipping sauce since I made this recipe impromptu and didn’t have any. It made for a thin, but still very tasty sauce. Breading each shrimp was proving a little labor intensive for a weeknight, so I eventually dumped the shrimp in each coating in large batches and tossed—it worked just fine. We ate the shrimp over sticky rice. Now to find the perfect vegetable accompaniment.

Natalie J.1 year ago

Michele T.1 year ago

I've made this recipe many times. I love it so much and so does everyone I've served them to. I usually double the cayenne and fresh lime zest for the shrimp, and double the Sriracha and lime juice for the dip. This is so good and easy.

andi1 year ago

Made this for Super Bowl LVII and it was a hit. The shrimp definitely do not need two minutes per side - it’s more like a minute give or take to get a lovely golden crunch. Used homemade Meyer lemon marmalade instead of orange (because I had it) and it was divine. This recipe is much easier than it sounds; while there are a number of steps, they are simple and the outcome delicious. I was especially and pleasantly surprised by the lime zest in the cornstarch.

Carole Cassidy1 year ago

Looks like the shredded coconut was briefly run through a food processor to make it ‘finely shredded’. That should work better than straight from the store.

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