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Ultimate Crispy Coconut Shrimp with Two Essential Dipping Sauces (Air Fryer, Baked, and Fried Options)

A plate piled high with golden brown, crispy coconut shrimp served next to a small cup of orange dipping sauce.
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You can make restaurant-style coconut shrimp at home that is perfectly crispy, juicy, and tropical. This recipe gives you options for frying, baking, or air frying to achieve maximum crunch, plus two simple dipping sauces.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened flaked coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (if frying)

Instructions

  1. Set up your dredging station. Place flour, salt, and pepper in one shallow dish. In a second dish, place the beaten eggs. In a third dish, combine the flaked coconut and panko breadcrumbs.
  2. Pat the shrimp completely dry with paper towels. This step helps the coating stick and promotes crispiness.
  3. Take one shrimp and dredge it lightly in the flour mixture, shaking off any excess.
  4. Dip the floured shrimp into the egg wash, letting excess drip off.
  5. Press the shrimp firmly into the coconut-panko mixture, coating it completely. Place the coated shrimp on a baking sheet lined with parchment paper.
  6. For Frying: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Remove and drain on a wire rack.
  7. For Baking: Preheat your oven to 400°F (200°C). Lightly spray the coated shrimp with cooking spray. Bake for 12-15 minutes, flipping halfway, until golden.
  8. For Air Frying: Preheat the air fryer to 380°F (195°C). Lightly spray the shrimp with cooking spray. Cook in a single layer for 8-10 minutes, flipping halfway, until crispy.
  9. Serve your crispy coconut shrimp immediately with your choice of dipping sauce.

Notes

  • For the crispiest coating, chill the breaded shrimp for 15 minutes before cooking.
  • If you want a less sweet coating, use unsweetened coconut flakes.
  • For a weeknight seafood dinner, serve these over rice with a side of steamed broccoli.

Nutrition

Find it online: https://yumdrizzle.com/coconut-shrimp-ultimate-crispy-recipe/