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Crispy Coconut Shrimp – Tropical Seafood Delight

about 10 minutes. Cook
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In the world of culinary delights, few dishes capture the essence of a tropical paradise as brilliantly as Crispy Coconut Shrimp. With a rich history rooted in coastal cuisine, this dish combines the succulence of fresh shrimp with the irresistible crunch of shredded coconut. Whether you’re planning a beachfront barbecue or simply want to bring a taste of the tropics to your dining table, this recipe promises a burst of flavors that will transport you to sun-soaked shores. So, let’s embark on a culinary journey and dive into the preparation of this delightful dish.

Historical Context

The origins of coconut shrimp can be traced back to the coastal regions of Southeast Asia, where coconut palms thrive in the tropical climate. Coconut has been a staple ingredient in the cuisine of these regions for centuries, and its use in savory dishes is a testament to its versatility.

Shrimp, being a bountiful seafood option in these coastal areas, naturally found its way into the coconut-rich culinary repertoire. The combination of fresh shrimp and the natural sweetness of shredded coconut proved to be a match made in culinary heaven.

Over time, this delectable dish spread its wings and became a favorite in various parts of the world. Today, you can find variations of coconut shrimp on menus in beachside shacks and upscale seafood restaurants alike. Each region adds its own unique twist, but the heart of this dish remains the same – succulent shrimp coated in a crispy, coconutty crust.


Step 1: Prepare the Shrimp

  1. Start by patting the shrimp dry with paper towels to remove excess moisture. This will help the coating adhere better.
  2. In a large mixing bowl, combine the all-purpose flour, paprika, salt, and black pepper. Mix well to create a seasoned flour mixture.
  3. In another bowl, beat the eggs until they are well combined.

Step 2: Coat the Shrimp

  • Take each shrimp and dip it first into the seasoned flour mixture, making sure it’s evenly coated. Shake off any excess flour.
  • Next, dip the flour-coated shrimp into the beaten eggs, allowing any excess to drip off.
  • Finally, roll the shrimp in the shredded coconut, pressing gently to ensure the coconut adheres to the shrimp. Place the coated shrimp on a plate, and repeat this process until all the shrimp are coated.

Step 3: Fry the Shrimp

  • In a deep frying pan or skillet, heat vegetable oil to a temperature of 350°F (175°C). You’ll need enough oil to submerge the shrimp, about 1.5 to 2 inches deep.
  • Carefully place the coated shrimp into the hot oil using tongs. Do not overcrowd the pan; fry in batches if necessary. Fry for about 2-3 minutes on each side, or until they turn golden brown and crispy.
  • Once the shrimp are cooked, use the tongs to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 4: Prepare the Dipping Sauce

  1. In a small saucepan, combine the apricot preserves, Dijon mustard, honey, soy sauce, and grated fresh ginger. Heat over low heat, stirring continuously until the mixture is well combined and heated through.
  2. Transfer the dipping sauce to a serving bowl.

Step 5: Serve and Enjoy

  1. Arrange the crispy coconut shrimp on a serving platter, garnish with fresh cilantro or a wedge of lime if desired.
  2. Serve the shrimp with the delectable apricot dipping sauce on the side, allowing your guests to dip and savor this tropical seafood delight.


prep time
approximately 30 minutes.
cooking time
about 10 minutes.
4 servings.
total time
about 30 minutes.


  • Large mixing bowls (2)

  • Whisk

  • Deep frying pan or skillet

  • Tongs

  • Plate lined with paper towels

  • Small saucepan

  • Mixing spoon

  • Serving platter


  • 1 pound large shrimp, peeled and deveined, tails left on

  • 1 cup all-purpose flour

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 large eggs

  • 1 1/2 cups shredded coconut (sweetened or unsweetened, depending on your preference)

  • Vegetable oil for frying

  • For the Dipping Sauce:

  • 1/2 cup apricot preserves

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 1 teaspoon soy sauce

  • 1/2 teaspoon grated fresh ginger


Pat shrimp dry.
Coat in flour, egg, and coconut.
Fry until golden brown.
Prepare dipping sauce.
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