Go Back
There’s something undeniably special about those moments when you gather around the table with family and friends, sharing laughter, stories, and of course, delicious food. One dish that never fails to steal the spotlight and evoke sunny memories of beach vacations is crispy coconut shrimp bites. I still remember the first time I tasted them at a seaside restaurant, the salty air mixing with the sweet scent of coconut. Each bite was a delightful crunch that transported me to a tropical paradise. This recipe captures that essence, allowing you to enjoy the flavors of the tropics right in your own kitchen.

Crispy Coconut Shrimp Bites

Elevate your next gathering with these delightful crispy coconut shrimp bites that bring a taste of the tropics right to your kitchen. Easy to make and irresistibly crunchy, each bite features succulent shrimp coated in a golden mixture of coconut and Panko breadcrumbs. The recipe is simple enough for all cooking levels and perfect for parties, cozy dinners, or casual get-togethers. Complete the experience with zesty lime and your favorite dipping sauces for a mouthwatering treat everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded unsweetened coconut

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional)

Vegetable oil (for frying)

Fresh lime wedges (for serving)

Sweet chili sauce or mango dipping sauce (for serving)

Instructions
 

Prep the Shrimp: If using frozen shrimp, ensure they are completely thawed and pat them dry with paper towels. This will help the coating stick better.

    Set up the Coating Stations: In three separate shallow bowls, place the flour in the first bowl, the beaten eggs in the second, and combine the shredded coconut, Panko breadcrumbs, garlic powder, paprika, salt, black pepper, and cayenne pepper (if using) in the third bowl.

      Dredge the Shrimp: Begin by dipping each shrimp into the bowl with flour, ensuring it is fully coated. Shake off any excess flour, then dip the shrimp into the beaten eggs, letting any excess egg drip off. Finally, roll the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure a good coating. Place the coated shrimp on a baking sheet lined with parchment paper. Repeat until all shrimp are coated.

        Heat the Oil: In a large skillet or deep frying pan, pour enough vegetable oil to cover the bottom by about 1/2 inch. Heat the oil over medium heat until it reaches 350°F (175°C).

          Fry the Shrimp: Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.

            Serve: Arrange the crispy coconut shrimp bites on a serving platter. Serve them hot with fresh lime wedges and your choice of sweet chili sauce or mango dipping sauce on the side for dipping.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4