The Best Coconut Shrimp EVER

salad with fried shrimp in cafe

Lover of coconut shrimp? Every time I would go to Hawaii, I caught myself ordering the same thing. Coconut shrimp with chili sauce. YUMMMMM. Thinking about it has me craving it as I type. So of course soon as we got back I hopped on Pinterest and found the BEST recipe, with a couple tweeks of my own! I definitely am always going to give the original author credit, and THANK YOU! 

Again, I did make a couple of tweaks so I’m sharing my version below; 


  • 1 lb large shrimp peeled de veined with tails on
  • 2 eggs
  • ⅓ cup plain flour
  • 1 teaspoon garlic powder
  • ¾ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 ½ cup sweetened shredded coconut
  • ½ cup Panko bread crumbs
  • Vegetable oil for frying

Before you make this, make sure you have a thermometer to take the temperature of your oil. It’s key to put the shrimp in at the optimal temperature so it doesn’t get too oily and not too burnt. I’ve made this a couple of times and made the mistake both ways!

Also, one bag of shrimp is typically 2lbs, another hard lesson I learned. Mainly because dipping the shrimp in egg and flour and all of the above is tiring after 2lbs. I DO NOT recommend doing more than one bag for this reason. 


First, you will need THREE mixing bowls; 

  • Bowl 1 – mix flour, garlic powder, salt and pepper to taste, and smoked paprika together.
  • Bowl 2 – whisk eggs.
  • Bowl 3 – mix shredded coconut and Panko bread crumbs

First coat shrimps in flour-spices mix. Then coat in beaten eggs. Finally, coat in coconut-panko bread crumbs mix. Place breaded shrimps on to tray. Repeat. 

Heat oil in a wide shallow pan. Once the oil temperature reaches between 350 -375 degrees Fahrenheit. Carefully transfer breaded shrimp into hot oil. Only make a few shrimp at a time, as it will cause the oil temperature to lower. Also, make sure your shrimp is cleaned and DRY or oil will splatter onto you. 

The Secret Ingredient: Dipping Sauce

Save this recipe not only for coconut shrimp but for spring rolls or anything else you typically use. 

Head to and make sure to give her page a follow and thank you!

<3 happy cooking!


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