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Coconut Shrimp

Not just for the occasion of dining out, we encourage you to give this quick and easy coconut shrimp recipe a try at home. Thinking about the tasty crunch makes our mouths water.


homemade coconut shrimp on a serving platter with 2 bowls of homemade curry sauce and ginger mayo for dipping

The Best Coconut Shrimp Recipe Comes Home

There’s that one restaurant coconut shrimp dish you always order when you go out, because it’s delicious, but also because you didn’t think that homemade coconut shrimp could be this easy. That’s why we are bringing you this recipe for coconut shrimp. It’s golden. It’s sweet. It’s crispy. And it’s the finger food you can’t resist dipping in a spicy and a sweet dipping sauce, so we’re giving you both! Everyone is happy, especially because you can make this easy coconut shrimp recipe using frozen shrimp. You’ll just have to give yourself a little extra time to thaw the shrimp, and then follow along with the recipe from there.

ingredients for homemade coconut shrimp with curry sauce and ginger mayo in bowls on the counter

There’s Many Reasons To Love Homemade Coconut Shrimp

Does coconut shrimp taste good? Heck yeah it does. Once we pop one in our mouth, we can’t stop. We love this coconut fried shrimp because it’s a recipe that can be served as an easy side dish, main dish, or appetizer. We love a recipe that can do it all. It’s also a fairly flexible recipe in that it can be made using unsweetened shredded coconut if you don't want it to be as sweet. And you can make it gluten-free by using gluten-free Panko crumbs & gluten free flour. This crispy coconut shrimp recipe really does it all.

raw shrimp being dipped into bowls of beer with seasonings, panko, then coconut and set on a baking sheet
raw shrimp that have been dipped in beer with spices, panko and coconut flakes to make homemade coconut shrimp

How To Make Coconut Shrimp

Frying shrimp is especially quick work because they are small and easy to manage, making them less intimidating than frying a bigger piece of fish or meat. You’ll need to set up three bowls for the batter station. One bowl is for the initial flour coat, a second bowl for the batter, and a third bowl contains the panko and coconut crust. This portion is easiest if you work it like a production line, one piece of shrimp at a time. From here, you’ll be ready to fry up the battered shrimp in batches of three or four at a time. Once the oil in your pot is glistening (325°F), carefully add 3 to 4 shrimp to the oil at a time, and cook, until golden brown. More frying tips can be found in our recipe for Perfectly Crispy Fried Chicken and our Fried Chicken Sandwich. And if you’re not in the mood for frying (like you just cleaned the stovetop after making bacon), you can give our Baked Coconut Shrimp recipe a try to save on the splatter.

homemade coconut shrimp being fried in vegetable oil in a pot and scooped out to cool on a paper towel lined plate
homemade curry sauce made with sweet chili sauce, orange marmalade and red curry paste in a bowl with a spoon
homemade ginger mayo made with mayo, sweet chili sauce and grated ginger in a bowl with a spoon
homemade coconut shrimp on a serving platter with 2 bowls of homemade curry sauce and ginger mayo for dipping

Tools You’ll Need

Planning A Party? We Have More Great Recipes For You!

When your house is filled with guests, and you need food to feed a crowd, we have some great recipes to make everyone happy:

Or Maybe You’re Just Here For The Shrimp Recipes?

We’ve got plenty! There’s a million and one ways to make a shrimp (with thanks to Bubba), and here’s a few of the greats:

a plate of homemade coconut shrimp being dipped into homemade curry sauce and ginger mayo

Finger-Licking Good!

We hope you loved this coconut shrimp recipe and maybe even snapped a few photos of the spread. Tag us on Instagram using @themodernproper and #themodernproper. Happy dipping!

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Coconut Shrimp

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  15 min
  • Calories: 1218


For the coconut shrimp

  • 1 cup pilsner beer
  • 1½ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoons baking powder
  • 1 cup panko
  • 1 cup sweetened coconut flakes
  • Vegetable oil, for frying
  • 1 pound large, tail-on raw shrimp, peeled and deveined

For the curry sauce

  • ¼ cup sauce sweet chili
  • ½ cup apricot or orange marmalade
  • ½ teaspoon red curry paste

For the ginger mayo

  • ¼ cup mayonnaise
  • ⅓ cup sweet chili sauce
  • 1 teaspoon grated ginger


  1. Make the shrimp. In a medium bowl combine the beer, ¾ cup flour, ½ teaspoon salt, garlic powder, cayenne, and baking powder until smooth. In a second medium bowl, combine the panko and coconut flakes. Add the remaining flour and remaining salt to a third medium bowl, mix to combine.

  2. Working with one piece at a time, dip the shrimp into the flour mixture and turn to coat. Then dip it into the batter, letting the excess drip off. Then dip it into the coconut mixture, gently pressing to adhere.

  3. Heat 2 inches vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is glistening (or reaches 325°F on a deep-fry thermometer), carefully add 3 to 4 shrimp to the oil at a time, and cook, until golden brown, about 1 minute per side. Using a slotted spoon, transfer the shrimp to a paper-towel-lined plate. Repeat with remaining shrimp.

  4. Make the curry sauce. In a small bowl, whisk together the sweet chili sauce, apricot marmalade, and curry sauce until smooth.

  5. Make the ginger mayo. In a second small bowl, whisk together the mayonnaise, sweet chili sauce, and grated ginger.

  6. Serve the shrimp warm with sauces on the side for dipping.

Nutrition Info

  • Per Serving
  • Amount
  • Calories1218
  • Protein36 g
  • Carbohydrates187 g
  • Total Fat32 g
  • Dietary Fiber9 g
  • Cholesterol149 mg
  • sodium4555 mg
  • Total Sugars30 g

Coconut Shrimp

Questions & Reviews

Join the discussion below.

  • Barry

    Can an air fryer be used to make the coconut shrimp

    We would imagine yes but we haven't tested it in an air fryer.

  • Susanne

    They look amazing! Do you think this recipe would work using an air fryer? Thanks!

    Probably! We haven't tested it though.

  • Kim

    I have tried to make coconut shrimp in the past and never turned out. I am a real person who just picked this recipe out of the blue and I have to say it is PERFECT!!! Loved it! Crunchy, flavorful, incredible!

    Thanks Kim, we are so happy you enjoyed it!

  • Julia

    These are fantastic! I've made your baked coconut shrimp in the past (also great) but my fiance was feeling that coconut shrimp should always be fried, and this was a hit! The Ginger Mayo is almost like a yum yum/shrimp sauce I want to put on everything. And the Asian Sriracha Slaw is a great side to pair with. Thank you!

    Thanks Julia, so glad you loved it!

  • Jenn

    Absolutely delicious! I will be brining these to every party!

    Yay! So happy you loved this!