Crispy Coconut Shrimp Recipe: Golden Fried Shrimp in a Coconut Milk Batter
This crispy coconut shrimp recipe delivers golden, crunchy shrimp coated in a creamy coconut milk batter and rolled in sweet shredded coconut — fried to absolute perfection in just minutes. Butterflied tail-on shrimp are dredged in Golden Dipt, dipped in a rich coconut milk batter, and pressed into sweetened shredded coconut before hitting the fryer at 350°F. The result is a shatteringly crispy, sweet-and-savory shrimp with a gorgeous golden crust. Perfect as an appetizer, party platter, or a restaurant-quality seafood dish you can pull off at home in under 30 minutes.
🥥 Party & Appetizer Essential: Skip the freezer bag — these crispy coconut shrimp look and taste like a seafood restaurant special and come together in under 30 minutes.
INGREDIENTS
6 ea. Shrimp (13–15 Tail-On)
2 cups Golden Dipt (divided)
2 cups shredded sweetened coconut
1 cup coconut milk
¼ cup water
Oil for frying (350°F)
INSTRUCTIONS
Step 1: Make the coconut batter. Place 1 cup of Golden Dipt, the coconut milk, and the water into a mixing bowl. Whisk until all ingredients are fully incorporated. Allow the batter to rest for 10 minutes.
Step 2: Butterfly the shrimp. Using a sharp knife, make a lengthwise cut along the back of each shrimp, cutting deep but not all the way through. Open the shrimp flat.
Step 3: Set up your breading station. Place the remaining 1 cup of Golden Dipt, the coconut batter, and the shredded sweetened coconut into three separate flat containers or shallow bowls.
Step 4: Dust the shrimp. Coat each butterflied shrimp thoroughly in the dry Golden Dipt. Tap off any excess.
Step 5: Dip in coconut batter. Place the dusted shrimp into the coconut batter, coating completely. Lift out and allow the excess batter to drip off.
Step 6: Coat in coconut. Once the batter stops dripping, press the shrimp firmly into the shredded sweetened coconut, coating all sides evenly.
Step 7: Fry the shrimp. Carefully lower the coated shrimp into 350°F oil. Fry for approximately 2 minutes until golden brown and the internal temperature reaches at least 145°F. Remove and drain on a wire rack. Serve immediately.
Why You’ll Love This Coconut Shrimp Recipe
**Shatteringly Crispy Coating:** Golden Dipt plus sweetened coconut creates a crust that fries up golden and crunchy with incredible texture in every bite
**Ready in Under 30 Minutes:** From batter to plate, this recipe comes together faster than any restaurant delivery with far better results
**Sweet and Savory in Every Bite:** The coconut milk batter and sweetened coconut bring a rich, tropical flavor that pairs perfectly with the savory fried shrimp
**Perfect for Parties:** A guaranteed crowd-pleaser — make a big batch and watch them disappear in minutes
**Simple Ingredients, Big Flavor:** Just five core ingredients deliver restaurant-quality results with no complicated technique
**Easy to Scale:** Double or triple the recipe for a crowd — the process is just as easy no matter how many shrimp you’re frying
**Endlessly Customizable:** Serve with sweet chili sauce, mango salsa, or honey mustard — this shrimp is the perfect base for your favorite dipping sauce
Perfect for Parties, Game Day & Date Night
This crispy coconut shrimp recipe is the go-to dish for:
**Party Appetizers:** A mouthwatering starter that disappears from the platter before the main course even hits the table
**Game Day Spread:** Serve alongside other finger foods for a seafood option that holds its own against wings and sliders
**Weeknight Dinner:** Fast enough for a Tuesday, impressive enough to feel like a special occasion
**Backyard Fry-Up:** Fire up the fryer outside and serve with dipping sauces for a casual, crowd-pleasing spread
**Holiday Entertaining:** A show-stopping appetizer for any gathering — these shrimp look stunning on a platter
**Date Night In:** Better than any chain restaurant’s coconut shrimp, made fresh in your own kitchen
**Lent & Meatless Fridays:** A satisfying seafood option that makes skipping meat feel like a reward, not a sacrifice
Ingredient Tips for Success
**Use Golden Dipt for the Batter and Dredge:** Golden Dipt is formulated specifically for seafood frying — it creates a light, even coating that crisps up beautifully and bonds the coconut to the shrimp.
**Coconut Milk is the Key:** Full-fat coconut milk gives the batter richness and helps the sweetened coconut adhere perfectly during frying.
**Use Sweetened Shredded Coconut:** The sugar in sweetened coconut caramelizes slightly in the hot oil, creating that gorgeous golden color and signature sweet crunch.
**13–15 Count Shrimp is the Right Size:** Large tail-on shrimp hold up in the batter without overcooking and give you a generous, satisfying bite every time.
**Let the Batter Rest:** Resting the batter for 10 minutes allows it to hydrate fully and thicken slightly — this helps it cling to the shrimp more evenly in the fryer.
Pro Chef Tips
**Hold the Oil Temperature:** 350°F is the sweet spot. Too low and the coconut absorbs grease and turns soggy. Too high and the coconut burns before the shrimp cooks through. Use a thermometer.
**Dry Dredge First:** Dusting the shrimp in dry Golden Dipt before the wet batter gives the batter something to grip — without it, the coating can slide right off in the oil.
**Don’t Overcrowd the Fryer:** Frying too many shrimp at once drops the oil temperature and leads to greasy, pale results. Fry in small batches for the best crust.
**Rest on a Rack, Not Paper Towels:** A wire rack lets steam escape from all sides, keeping the bottom crust crispy. Paper towels trap steam underneath and soften the coating.
**Butterfly Carefully:** Cut deep enough to open the shrimp flat, but not all the way through — this gives the shrimp a larger surface area for maximum coconut coverage.
**Let the Excess Batter Drip:** A thick batter pool on the shrimp will fall off in the oil and burn. Let it drip fully before pressing into the coconut.
**Serve Immediately:** Coconut shrimp is best eaten right out of the fryer. The crust softens as it sits, so plate and serve without delay.
Serving Suggestions
Serve your crispy coconut shrimp with:
– Sweet chili sauce — the classic pairing that cuts through the richness of the coconut
– Mango salsa for a fresh, tropical contrast
– Honey mustard or orange marmalade dipping sauce
– A squeeze of lime for brightness
– Pineapple fried rice on the side for a full tropical-inspired plate
– A simple green salad with citrus vinaigrette to balance the richness
– Coconut rice for an extra layer of coconut flavor
– A cold tropical cocktail — a piña colada or mango mojito makes the perfect pairing
Storage & Reheating
**Storage:** Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Keep them in a single layer to prevent the coating from getting crushed.
**Reheating in the Oven:** Place the shrimp on a wire rack over a baking sheet and reheat at 375°F for 6–8 minutes until hot and re-crisped. This is the best method for restoring crunch.
**Reheating in an Air Fryer:** Air fry at 375°F for 3–4 minutes for fast reheating that brings back a good amount of the original crispiness.
**Avoid the Microwave:** Microwaving coconut shrimp makes the coating steam and turn soft and rubbery. Use the oven or air fryer instead.
**Freezing:** Fully cooked coconut shrimp can be frozen for up to 1 month. Freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Reheat directly from frozen at 400°F for 10–12 minutes.
**Make-Ahead Tip:** The coconut batter can be mixed and refrigerated up to 2 hours ahead. Re-whisk before using, as it may settle.
Variations to Try
**Spicy Coconut Shrimp:** Add cayenne or chili flakes to the batter and serve with a sriracha-honey dipping sauce for a sweet-heat combination
**Coconut Shrimp Tacos:** Skip the platter and load the fried shrimp into warm flour tortillas with mango slaw and lime crema for a tropical taco night
**Toasted Coconut Upgrade:** Lightly toast the shredded coconut before breading for a deeper, nuttier coconut flavor in the finished crust
**Unsweetened Coconut Option:** Swap sweetened for unsweetened shredded coconut for a less sweet, more savory-leaning crust that pairs well with bold dipping sauces
**Coconut Chicken Tenders:** Use the exact same batter and coconut breading on chicken tenders for a crowd-pleasing kid-friendly variation
**Coconut Scallops:** Apply the same technique to large sea scallops for an elegant appetizer with the same crispy coconut crust
**Air Fryer Version:** Spray the coated shrimp generously with cooking spray and air fry at 400°F for 8–10 minutes, flipping halfway, for a lighter alternative
Frequently Asked Questions
**What size shrimp is best for coconut shrimp?**
13–15 count (extra-large) tail-on shrimp are ideal. They’re large enough to hold up in the batter and coconut coating without overcooking, and the tail gives you a natural handle for dipping and eating.
**Do I have to butterfly the shrimp?**
Butterflying is strongly recommended. It opens the shrimp flat, giving you a larger surface area for the coconut coating to adhere to, which means more crunch and more coconut flavor in every bite.
**Can I use unsweetened coconut instead of sweetened?**
Yes. Unsweetened shredded coconut produces a less sweet, more savory crust. It won’t caramelize as much in the oil, so the color will be slightly paler, but the texture will still be crispy.
**What oil temperature should I fry coconut shrimp at?**
350°F is the correct frying temperature. It cooks the shrimp through and crisps the coconut coating golden brown in about 2 minutes without burning the delicate shredded coconut.
**Why do you let the batter rest for 10 minutes?**
Resting allows the Golden Dipt to fully hydrate and the batter to thicken slightly. This makes it cling more evenly to the shrimp and produces a more consistent coating after frying.
**How do I keep coconut shrimp crispy?**
Drain on a wire rack instead of paper towels so steam escapes from all sides. Serve immediately after frying. Avoid stacking the shrimp, which traps moisture and softens the crust.
**Can I make coconut shrimp without a deep fryer?**
Yes. Use a heavy-bottomed pot or Dutch oven with at least 3 inches of oil. Monitor the temperature with a thermometer and fry in small batches. The results are just as good as a dedicated fryer.
**Can I use frozen shrimp?**
Yes. Thaw completely in the refrigerator overnight and pat very dry before dredging. Any excess moisture will prevent the batter and coconut from adhering properly and cause the coating to fall off in the oil.
**What’s the best dipping sauce for coconut shrimp?**
Sweet chili sauce is the classic go-to. Orange marmalade with a pinch of horseradish, mango salsa, or honey mustard are all excellent alternatives. Avoid heavy cream-based sauces, which can overwhelm the delicate coconut flavor.
**Can I make this recipe for a large group?**
Absolutely. The batter and breading station scale up easily. Fry in batches, keeping finished shrimp warm on a rack in a 250°F oven while you fry the rest. Maintain your oil temperature between batches for consistent results.