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The Ultimate Crispy Coconut Shrimp with Three Dipping Sauces (Fried, Baked, and Air Fryer Options)

A pile of perfectly golden brown, crispy coconut shrimp, with one piece broken open showing the white shrimp meat inside.
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Make perfectly crispy coconut shrimp using your preferred method: deep-fried for maximum crunch, baked for a lighter option, or air-fried for speed. Serve with sweet chili, mango, and pineapple dipping sauces.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil for frying (if frying)
  • Cooking spray (if baking or air frying)

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry with paper towels. This step is crucial for crispiness.
  2. Set up the dredging station: Place flour on one plate. Whisk eggs in a shallow bowl. Mix coconut, Panko, salt, pepper, and cayenne (if using) on a third plate.
  3. Dredge the shrimp: Coat each shrimp first in flour, shaking off excess. Dip into the egg mixture. Finally, press firmly into the coconut-Panko mixture to coat completely. Place coated shrimp on a wire rack.
  4. Choose your cooking method:
  5. For Frying: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
  6. For Baking: Preheat oven to 400°F (200°C). Arrange shrimp on a baking sheet lined with parchment paper. Spray generously with cooking spray. Bake for 12-15 minutes, flipping halfway, until golden.
  7. For Air Frying: Preheat air fryer to 380°F (195°C). Lightly spray the basket. Arrange shrimp in a single layer (work in batches). Spray the tops with cooking spray. Air fry for 8-10 minutes, flipping halfway, until crispy.
  8. Serve immediately with your choice of dipping sauce.

Notes

  • For the crispiest coating, chill the breaded shrimp for 15 minutes before cooking.
  • To make a main dish, serve over rice or alongside a tropical slaw.
  • For a restaurant-style version, use unsweetened coconut flakes mixed with Panko.

Nutrition

Find it online: https://spoonfulsnap.com/crispy-coconut-shrimp-recipe-fried-baked-air/