Coconut Shrimp

I know it seems like all I do is bake, but sometimes, I actually cook. In fact, I probably cook more than I bake, but it’s usually not as pretty or post-worthy as what I bake, so I don’t really talk about it.

However, I have to tell you about these coconut shrimp. I’ve been on a kick lately where I dip things into egg and flour batter and fry them. Mostly, this pays off; as we all know, frying things makes them extra delicious. This coconut shrimp is no exception. They are tender on the inside and crispy and flaky on the outside. There’s definitely a tropical vibe happening with these, which is great in the middle of winter in the Midwest.

If you decide to make these, I would use the best shrimp you can find. Peel and devein them, leaving the tails on, and then dip them in egg and flour and coat them in shredded coconut. Fry them in oil until they’re golden brown on both sides. You’ll know when the shrimp is done by how brown the outsides are, but also by how the whole shrimp looks; they should curl up slightly in the pan before you remove them.

I like to serve these plain with some basmati rice and a simple green salad, but feel free to get creative. I’m sure hot sauce or some kind of citrus dressing for dipping would also taste great.

Here’s a song to get you started on your coconut shrimp journey. I love Tennis, and this is one of their latest songs. I really like the theme of taking a risk.

Coconut Shrimp


1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3–4 Tbsp vegetable oil


Select three medium bowls. In one bowl, whisk together the flour, salt, and pepper. In the second bowl, beat two eggs. In the third bowl, whisk together the Panko bread crumbs and coconut. Set the three bowls in a straight line side by side.

Going one shrimp at a time, dredge the shrimp through the flour, then the egg, and then toss it in the coconut breadcrumb mixture until it’s well coated. Set it on a plate. Repeat this process until you’ve gone through all the shrimp.

In a large skillet, heat the oil over medium heat. Working in batches, fry the shrimp until they’re golden brown, about two to three minutes per side. Remove the shrimp to a paper towel-lined plate. Repeat the process until you’ve fried all the shrimp. Serve them with rice and a green salad. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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