Coconut Fried Shrimp with Dipping Sauce

Total Time:
40 min
5 min
15 min
20 min

4 to 6 servings


Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.

In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.

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4.9 48
The best dipping sauce, easy, sweet and zingy, perfect contrast against the sweet coconut shrimp. Egg-free batter means I can use this for fish coating for my allergic g'daughter. I later realized I could use unsweetened coconut in lieu of the panko, bc it is finer textured, it behaves like breadcrumbs do...that way your 'breading' is totally coconut based. They fry for 4 mins. at a temp of 325-330, any higher and it burns b4 it cooks. I use the electric deep fryer so it fries at a constant temp setting w/o babysitting it and the shrimp never get overcooked. It's the only way to "fry." Made this as an appetizer, 4 each, for a ladies lunch; it was a WOW. Used the "16-20 size" large shrimp. Another reviewer said this was hard? Couldn't be easier. Make a good size of dip and freeze it, you can also make extra coconut/crumbs mix and freeze it for battering more fish or shrimp later on. Then your next party is already done. item not reviewed by moderator and published
Found the recipe tasty, and enjoyed the dipping sauce, however, we have a Red Lobster in our home town, and frankly, it would be cheaper to go there for the two of us and order coconut shrimp than to make it, for me, anyway. I seldom fry food. Saving the peanut oil is really not an option, and it is very expensive, as is the shrimp. It was just a lot of work and effort when you consider that I could have spent less and not had to work, or clean up. item not reviewed by moderator and published
East to make. great taste item not reviewed by moderator and published
Very good except for the temperature. I started at 330 with my shrimp (size 21-25 at room temperature. As soon as I added a few the temperature dropped to 300 and it took several minutes to brown. By then the shrimp were over cooked. Next time I will start higher to compensate for the drop. Other than that I loved them! item not reviewed by moderator and published
Just what I was hoping for! I cannot fry anything -- but since the recipe gave me a temperature setting, I felt like I would try it. So armed with a candy thermometer -- I jumped right in. I wish more recipes listed the temperature at which to cook. My family loved it and I could not have been happier. I followed the recipe exactly and was thrilled with the results. Lovely batter and no grease whatsoever. item not reviewed by moderator and published
My first time making Coconut Shrimp and my husband loved it! My husband rated this because I am allergic to shellfish and did not eat any (In case you are wondering, I use utensils and/or gloves when handling or cooking shellfish. I made a dipping sauce out of orange marmalade, Heinz chili sauce and white wine vinegar; my husband liked it so much, he said we could bottle it. Will for sure make this again. item not reviewed by moderator and published
Yummy! Panko and coconut makes it. Dipped in egg wash then the panko and coconut. Put in refrige for about an hour so breading sticks. Dipping sauce used the marmalade with fresh mango and horseradish to taste. Mixed in food processor and served with shrimp. item not reviewed by moderator and published
Agree with the Panko! This is the perfect recipe that matches what we like to order when going out! item not reviewed by moderator and published
I've been looking for a coconut shrimp recipe for some time. I came across this one. No need to look any further. These were delicious. The only changes to the recipe I made were that I used already peeled and deveined shrimp, Panko crumbs and apricot preserves. I plan to make these as an appetizer for the holidays and it's nice to know that I can freeze them ahead of time. Thanks to everyone's great advice in the reviews. item not reviewed by moderator and published
This is the best coconut shrimp recipe but used panko bread crumbs instead and it made it so light and crispy My neighbor who does not like shrimp devoured them and wants me to make some more tonite!!! Thanks Bobby!!! item not reviewed by moderator and published

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