This post contains affiliate links. Please see our disclosure policy.
Quick Summary
In This Recipe
These crispy coconut shrimp bring a little restaurant-style crunch to your kitchen. Extra-large shrimp get seasoned with Lookin’ Good seafood seasoning, dipped in buttermilk, and coated in panko and sweet coconut before a quick fry....
Category: Appetizers, Seafood Recipes | By: Matt Price, Mr. Make It Happen
These crispy coconut shrimp bring a little restaurant-style crunch to your kitchen. Extra-large shrimp get seasoned with Lookin’ Good seafood seasoning, dipped in buttermilk, and coated in panko and sweet coconut before a quick fry. Serve them hot with sweet chili sauce and a squeeze of lime.
Why You’ll Love This Coconut Shrimp
Sweet coconut and crunchy panko make a golden coating around juicy shrimp. The seafood seasoning adds savory flavor, while sweet chili sauce and fresh lime balance every bite. It’s a crowd-pleasing appetizer for game day or a fun seafood dinner.
Ingredients for Coconut Shrimp
- 1 pound extra-large shrimp, peeled and deveined
- Lookin’ Good seafood seasoning, to taste
- ½ cup all-purpose flour
- 1½ cups buttermilk
- ¾ cup panko breadcrumbs
- 1 cup sweetened coconut flakes
- Oil for frying
- Sweet chili sauce, for dipping
- Lime wedges, for serving
How to Make Coconut Shrimp
- Pat the peeled and deveined shrimp dry and season with Lookin’ Good seafood seasoning to taste.
- Set up three shallow dishes: flour in one, buttermilk in another, and panko mixed with sweetened coconut flakes in the third.
- Coat each shrimp in flour, dip in buttermilk, and press into the panko-coconut mixture. Arrange the coated shrimp on a tray.
- Heat frying oil to 350°F. Fry the shrimp in batches for 3–5 minutes, until golden and the centers reach 145°F. Avoid crowding the pan and let the oil return to temperature between batches.
- Drain on a wire rack and serve with sweet chili sauce and lime wedges.
Tips for Crispy Shrimp
Dry the shrimp before seasoning so the flour sticks. Press the coconut and panko onto each shrimp, and fry in batches to keep the oil hot. A wire rack helps preserve the crunch as the shrimp drain.
Storage and Reheating
Refrigerate leftover cooked shrimp in a covered container and enjoy within 3–4 days. Reheat in an oven or air fryer until hot and crisp; the microwave will soften the coating.
Frequently Asked Questions
Do I need eggs for coconut shrimp?
No. This recipe uses buttermilk between the flour and the panko-coconut coating.
What sauce goes with coconut shrimp?
Sweet chili sauce is an easy dipping sauce, and lime wedges add a bright finish.
How do I know when shrimp are done?
The coating should be golden and the shrimp should reach an internal temperature of 145°F. Cooking time can vary with shrimp size and oil temperature.
Love this recipe? You'll love my seasonings even more!
Level up your cooking with my signature AP Seasoning, Cajun Seasoning, and more.
Shop My SeasoningsMake It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
Crispy Coconut Shrimp with Sweet Chili Sauce
Ingredients
- 1 lb extra-large shrimp peeled and deveined
- Lookin’ Good seafood seasoning to taste
- ½ cup all-purpose flour
- 1 ½ cups buttermilk
- ¾ cup panko breadcrumbs
- 1 cup sweetened coconut flakes
- Oil for frying as needed
- Sweet chili sauce for dipping
- Lime wedges for serving
Instructions
- Pat the shrimp dry and season with Lookin’ Good seafood seasoning to taste.
- Set out flour in one shallow dish and buttermilk in another. Mix panko and sweetened coconut flakes in a third dish.
- Coat each shrimp in flour, dip in buttermilk, then press into the panko-coconut mixture. Arrange on a tray.
- Heat oil to 350°F. Fry shrimp in batches for 3–5 minutes, until golden and the centers reach 145°F. Let the oil return to temperature between batches.
- Drain on a wire rack and serve with sweet chili sauce and lime wedges.
