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Coconut shrimp

Easy Coconut Shrimps


  • 1.5 Pounds Raw Shrimps (peeled, deveined, tail-on)
  • 1 Cup All-purpose flour (divided)
  • 1/2 Cup Breadcrumbs
  • 1 Egg
  • 1 Cup Shredded coconut
  • 1 Teaspoon Paprika
  • 1/2 Cup Water
  • 1 Teaspoon Baking powder
  • Salt and pepper
  • Coconut oil for frying (or your choice)


  1. Clean the shrimps; peel, deveined, and leave the tails on.

  2. Slightly put a knife through the shrimp (one side) to open it like a butterfly (or flat). Set aside.

    Coconut shrimp
  3. In a small bowl, add a 1/2 cup of flour season with salt and pepper. Set aside.

    Coconut shrimp
  4. In a medium-size bowl, whisk paprika, baking powder, salt, and pepper.

    Coconut shrimp
  5. Add water and combine.

  6. Add an egg and whisk together, set aside.

  7. In another bowl, add the shredded coconut and breadcrumbs. Mix to combine.

    Coconut shrimp
  8. You can also use a ziplock bag for the coconut and breadcrumbs.

  9. Assemble the dredge station. From the left-hand side, flour, egg mixture then coconut mixture last.

  10. Dredge the shrimp in the flour

    Coconut shrimp
  11. Then egg mixture

    Coconut shrimp
  12. Lastly the coconut mixture

  13. If you're using a ziplock bag for the coconut mixture after the shrimps have been dredged in the flour and egg mixture drop them in the bag, coat and shake the excess off.

  14. Line a baking sheet or a tray with parchment paper and place the shrimps.

    Coconut shrimp
  15. Place the coated shrimps in the refrigerator for at least 15 minutes, this will help with the coating, it will stick to the shrimps and also help with the crunchiness.

  16. Add oil to a large skillet over medium-high heat, when the oil is hot about 375 degrees F, fry the shrimps on both sides until golden brown and crispy.

  17. Line a plate with a paper towel and drain the shrimps on it.

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  18. Serve with your favorite sauce and enjoy!

    Coconut shrimp