This quick and easy Coconut Fried Shrimp is crisp, flavorful, and even better than what you might order at a restaurant. Ready in minutes once the shrimp are prepped, this recipe is paired with a bright, yogurt-based dipping sauce that adds sweet heat and tang.
After peeling and deveining, these coconut fried shrimp come together in under eight minutes of active frying time. The recipe yields about 18 large shrimp—serve six per person for an entrée portion, or offer three per person as an appetizer.
Batter ingredients
Simple pantry items make a light, crispy batter: beer (or club soda), all-purpose flour, baking powder, egg, salt, and sweetened shredded coconut flakes. Use sweetened coconut—not unsweetened—for the proper caramelized sweetness when frying.
The type of beer doesn’t change the flavor much; it’s the carbonation that creates a fluffy batter. If you prefer not to use beer, substitute sparkling water or club soda.
How to make coconut fried shrimp
This recipe is ideal for a quick weeknight meal or for entertaining—crispy, sweet, and satisfying.
- Peel, devein and butterfly the shrimp; leave the tails on and pat the shrimp very dry with paper towels so the batter adheres.
- Set up a dredging station: a bowl for the wet batter (beer, flour, baking powder, salt and egg) and a shallow plate for the coconut/flour mixture.
- Dip each shrimp into the batter, then press into the coconut mixture so flakes stick evenly.
- Place coated shrimp on a wire rack or parchment-lined tray and freeze for 15–20 minutes—this helps the coconut adhere and prevents shedding in the hot oil.
- Heat oil in a heavy skillet to about 325–350ºF and fry shrimp in a single layer for about one minute per side until golden brown.
Yogurt dipping sauce ingredients
A quick dipping sauce combines plain Greek yogurt, drained crushed pineapple, and sweet Thai chili sauce for sweet-heat contrast that complements the coconut. Mix and season with salt to taste.
Sweet Chili Sauce is typically found in the international or Asian aisle of most grocery stores.
Drain the yogurt before combining with a few tablespoons of crushed pineapple and sweet chili sauce. Adjust the proportions to your taste for sweetness and heat—this sauce brightens the coconut flavor without overpowering the shrimp.
Recipe tips — read before you start
Batter notes
- This recipe yields enough batter for about 18 large shrimp. You may need to refresh the coconut/flour mixture during coating because it can become clumpy after several shrimp.
- Divide the coconut into two portions when coating: start with 2 cups coconut and 1/4 cup flour; if the mixture clumps, discard and use the second portion with the remaining flour.
- If you don’t have beer, use sparkling water or club soda. As an alternative, add 2 teaspoons baking soda to the batter to simulate carbonation.
Shrimp prep
- Use fresh or fully thawed frozen shrimp; large or jumbo work best.
- Pat the shrimp completely dry so the batter will cling.
- Leave the tails on for a convenient handle.
- Butterflying by slicing the back increases surface area for coating and speeds cooking—optional but helpful.
Frying guidance
- Do not skip the freezing step—chilling helps the coconut stay attached in hot oil.
- Use long-handled tongs, a heavy-bottomed skillet, and a high-heat oil like canola, vegetable, grapeseed, or walnut oil.
- Heat oil to 325–350ºF and fry in small batches (about five at a time) for 1–2 minutes total per shrimp, until golden.
- The second and third batches may brown faster; lower the heat slightly if needed to prevent burning.
Substitutions
Short on ingredients? Try these swaps:
- No beer: substitute club soda or sparkling water for the same carbonation effect.
- No sparkling water: add 2 teaspoons baking soda to the batter to mimic carbonation.
Storage and reheating
To reheat leftovers, preheat the oven to 325ºF and place shrimp on an uncovered parchment-lined or foil-lined baking sheet for 15–20 minutes. Reheating wrapped in foil can make the coating soggy, so keep them uncovered for best texture.
Serve this Chinese-style coconut fried shrimp as a main dish alongside a creamy pasta or rice, or present it as an appetizer at your next gathering. The crisp coconut crust and sweet-spicy yogurt dip make it a crowd-pleaser.
Related recipes:
- Chinese Sticky Ribs
- Orange Shrimp and Scallop Ceviche
- Grilled Sesame Chicken Kabobs
- Smoked Paprika Chicken with Basmati Rice
- Creamy Coconut Shrimp
If you make this recipe, please leave a rating and comment below—I love to hear how it turned out!
Fried Coconut Shrimp with Dipping Sauce
Restaurant-quality coconut fried shrimp with a yogurt-based sweet-heat dipping sauce.
Equipment
- Thermometer
- Long-handled tongs
Ingredients — Shrimp & Batter
- 1½ pounds shrimp, peeled and deveined; leave tails on (large, about 18 shrimp)
- 1 large egg, lightly beaten
- ¾ cup all-purpose flour, divided (½ cup for wet batter; ¼ cup for coconut mixture)
- ⅔ cup beer or club soda (any kind)
- 1½ teaspoons baking powder
- ½ teaspoon salt, divided (¼ teaspoon for batter; ¼ teaspoon for coconut)
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups oil for frying (high-heat oil such as canola or vegetable)
- 4 cups sweetened shredded coconut, divided
Dipping Sauce Ingredients
- ⅔ cup plain Greek yogurt, drained
- 2 tablespoons sweet chili sauce
- 2 teaspoons crushed pineapple, drained
- Salt to taste
Instructions
- Peel, devein and butterfly the shrimp. Leave tails on and pat very dry.
- In a large bowl whisk together ½ cup flour, beer (or club soda), the beaten egg, baking powder, ¼ teaspoon salt and cayenne if using.
- On a shallow plate combine 2 cups coconut with ¼ cup flour and ¼ teaspoon salt; set aside. Reserve the remaining coconut and flour for a second batch if needed.
- Dip each shrimp in the batter, then press into the coconut mixture. Place on a parchment-lined tray and freeze for 15–20 minutes.
- Heat oil in a heavy skillet to 325–350ºF. Fry shrimp in small batches (about five at a time) for about 1 minute per side until golden. Drain on paper towels.
- Repeat until all shrimp are cooked. Garnish with parsley and serve immediately with the dipping sauce.
Dipping Sauce
- Drain the Greek yogurt and place it in a medium bowl.
- Stir in sweet chili sauce and crushed pineapple. Season with salt to taste.
Notes
Pat the shrimp dry—wet shrimp prevent the batter from sticking. Use long-handled tongs to avoid oil splatter. If the coconut mixture clumps while coating, discard the clumpy portion and use the reserved coconut and flour to finish coating the shrimp. Use enough oil to almost cover the shrimp; adjust oil quantity to your skillet size.