Coconut Shrimp

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coconut shrimp recipe
Photo: Liz Andrew/Styling: Erin McDowell

If there’s one thing a huge group of people can agree on ordering at a restaurant, it’s coconut shrimp. The popular appetizer may be a special treat, but why should you have to go out to enjoy it? Stay in and make this version instead.


Vegetable oil, for frying

1 cup all-purpose flour

1½ teaspoons salt

1 teaspoon freshly ground black pepper

Pinch of chile powder

2 eggs, lightly whisked

2½ cups shredded coconut

2 pounds peeled and deveined shrimp

1 lemon, cut into wedges

¾ cup store-bought sweet chile sauce, for dipping


1. In a large pot, heat 3 inches of vegetable oil until it reads 350°F on a thermometer. Line a baking sheet with several layers of paper towels.

2. Prepare three shallow bowls. In one, whisk the flour with the salt, pepper and chile powder to combine. In another, whisk the eggs. In the last, place the shredded coconut.

3. Working one at a time, dip each shrimp first into the flour mixture, then into the egg and then into the coconut. Repeat with all shrimp.

4. Fry the shrimp until they are golden and cooked through, 4 to 5 minutes. Remove them from the oil and drain on the paper towels.

5. Serve immediately with lemon wedges and sweet chile sauce.

Nutrition Facts
  • 594 calories

  • 49g fat

  • 21g carbs

  • 20g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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