18 Crispy Outback Coconut Shrimp Recipes Spicy

Oh, the irresistible crunch of Outback-style coconut shrimp! Whether you’re craving a tropical twist for dinner or planning your next game day spread, these 18 crispy recipes bring the heat and sweetness in every bite. From spicy kickers to family-friendly favorites, get ready to transform your kitchen into a flavor paradise. Let’s dive into these mouthwatering creations that will have everyone asking for seconds!

Spicy Coconut Beer-Battered Shrimp

Unbelievably crispy shrimp with a tropical kick—this is my go-to appetizer when I want to impress guests without spending hours in the kitchen. I first discovered this combination during a beach vacation where the local pub served something similar, and I’ve been perfecting my version ever since. The spicy coconut beer batter creates this magical crunch that gives way to perfectly tender shrimp inside.

Ingredients

Shrimp – 1 lb
Flour – 1 cup
Baking powder – 1 tsp
Salt – 1 tsp
Cayenne pepper – ½ tsp
Unsweetened shredded coconut – ½ cup
Beer – ¾ cup
Vegetable oil – 4 cups

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Heat vegetable oil in a deep pot to 375°F, using a thermometer to ensure accuracy.
3. Whisk together flour, baking powder, salt, and cayenne pepper in a medium bowl.
4. Stir in shredded coconut until evenly distributed.
5. Pour beer into the dry ingredients and mix until just combined—lumps are fine and actually create better texture.
6. Dip each shrimp into the batter, letting excess drip off for about 3 seconds.
7. Carefully lower battered shrimp into the hot oil, cooking no more than 4-5 at a time to maintain oil temperature.
8. Fry shrimp for 2-3 minutes until golden brown and crispy, flipping halfway through.
9. Remove shrimp with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crispy unlike paper towels which can make them soggy.
10. Repeat with remaining shrimp, allowing oil to return to 375°F between batches.

Remarkably crunchy on the outside with juicy shrimp inside, these have just the right amount of heat balanced by the tropical coconut notes. I love serving them with a simple lime wedge squeeze or dipping them in sweet chili sauce—they disappear faster than I can make them!

Sweet and Spicy Coconut Shrimp Skewers

Oh my goodness, you guys—these Sweet and Spicy Coconut Shrimp Skewers are my new go-to for easy entertaining! I first whipped them up last summer when friends dropped by unexpectedly, and now they’re a staple in my weeknight rotation because they come together in minutes but taste totally gourmet. Trust me, once you try that crispy coconut coating with a hint of heat, you’ll be hooked just like I am.

Ingredients

– Large shrimp – 1 lb
– Shredded coconut – 1 cup
– Panko breadcrumbs – ½ cup
– Sriracha – 2 tbsp
– Honey – 2 tbsp
– All-purpose flour – ¼ cup
– Eggs – 2
– Vegetable oil – 2 cups
– Salt – ½ tsp

Instructions

1. Pat the shrimp completely dry with paper towels to help the coating stick better.
2. Thread 4-5 shrimp onto each skewer, leaving small gaps between them.
3. Whisk the eggs in a shallow bowl until fully blended.
4. Place the flour in a separate shallow bowl.
5. Combine the shredded coconut, panko breadcrumbs, and salt in a third shallow bowl.
6. Dip each shrimp skewer first into the flour, shaking off any excess.
7. Next, dip the skewer into the egg mixture, letting the excess drip off.
8. Press the skewer firmly into the coconut-panko mixture, coating all sides evenly.
9. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
10. Carefully place 2-3 skewers into the hot oil and fry for 2-3 minutes until golden brown.
11. Flip the skewers halfway through frying to ensure even browning on both sides.
12. Remove the skewers and drain on a wire rack set over a baking sheet to keep them crispy.
13. Mix the sriracha and honey in a small bowl until fully combined.
14. Brush the warm skewers generously with the sriracha-honey glaze.

The texture is absolutely magical—crispy, golden coconut gives way to juicy, tender shrimp inside. That sweet-spicy glaze caramelizes slightly for a sticky finish that’s downright addictive. Try serving these over a bed of coconut rice or with a squeeze of fresh lime to brighten everything up!

Coconut Panko Crusted Shrimp with Mango Salsa

Picture this: I was hosting a last-minute summer gathering when I realized I had forgotten to plan an appetizer. Rummaging through my pantry, I found coconut flakes and panko, and inspiration struck—this crispy, tropical shrimp became an instant hit that my friends still request every time they visit.

Ingredients

• Large shrimp – 1 lb
• Flour – ½ cup
• Eggs – 2
• Panko breadcrumbs – 1 cup
• Sweetened coconut flakes – ¾ cup
• Vegetable oil – 2 cups
• Mango – 1
• Red onion – ¼ cup
• Cilantro – 2 tbsp
• Lime juice – 2 tbsp
• Salt – ½ tsp

Instructions

1. Peel and devein 1 lb of large shrimp, leaving tails intact.
2. Pat shrimp completely dry with paper towels to help coating adhere.
3. Dice 1 mango into ¼-inch pieces and place in medium bowl.
4. Finely chop ¼ cup red onion and add to mango.
5. Chop 2 tbsp fresh cilantro and mix with mango and onion.
6. Stir in 2 tbsp lime juice and ½ tsp salt until combined.
7. Set mango salsa aside to let flavors meld while preparing shrimp.
8. Place ½ cup flour in shallow dish.
9. Beat 2 eggs in second shallow dish until uniform.
10. Combine 1 cup panko breadcrumbs with ¾ cup sweetened coconut flakes in third dish.
11. Dredge each shrimp in flour, shaking off excess.
12. Dip floured shrimp in egg mixture, allowing excess to drip off.
13. Press shrimp firmly into panko-coconut mixture, coating all sides.
14. Heat 2 cups vegetable oil in heavy pot to 350°F, using thermometer for accuracy.
15. Fry shrimp in batches of 4-5 for 2-3 minutes until golden brown.
16. Transfer cooked shrimp to paper towel-lined plate to drain excess oil.

Nothing beats that satisfying crunch giving way to juicy shrimp, with the sweet mango salsa cutting through the richness perfectly. I love serving these piled high on a platter with extra lime wedges, or even stuffing them into warm tortillas for impromptu shrimp tacos that always disappear within minutes.

Outback-Style Coconut Shrimp with Pineapple Dip

Picture this: I was hosting a backyard luau last summer when I realized my usual shrimp recipe needed a tropical upgrade. After some delicious experimentation, I landed on this Outback-inspired version that’s become my go-to party pleaser. There’s something magical about that crispy coconut coating paired with sweet pineapple dip that transports you straight to island time.

Ingredients

• Large shrimp – 1 lb
• Flour – ½ cup
• Eggs – 2
• Sweetened shredded coconut – 1 cup
• Panko breadcrumbs – ½ cup
• Vegetable oil – 2 cups
• Crushed pineapple – 1 cup
• Apricot preserves – ¼ cup
• Dijon mustard – 1 tbsp

Instructions

1. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly.
2. Place the flour in a shallow bowl for the first coating station.
3. Beat the eggs in a second shallow bowl until fully combined.
4. Mix the shredded coconut and panko breadcrumbs together in a third bowl.
5. Dredge each shrimp first in flour, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs, letting excess drip off.
7. Press each shrimp firmly into the coconut-panko mixture, coating all sides evenly.
8. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
9. Fry shrimp in batches for 2-3 minutes until golden brown, turning once halfway through.
10. Transfer cooked shrimp to a wire rack set over a baking sheet to keep them crispy.
11. Combine crushed pineapple, apricot preserves, and Dijon mustard in a small bowl.
12. Stir the dip ingredients until fully incorporated and smooth.

Know that first bite will deliver that satisfying crunch giving way to tender shrimp, while the sweet-tangy dip cuts through the richness perfectly. I love serving these arranged around the pineapple half I scooped out for the dip – it makes for such a festive presentation that always gets compliments.

Thai-Inspired Coconut Shrimp with Sweet Chili Sauce

Diving into my recipe archives always brings back such delicious memories, and this Thai-inspired coconut shrimp recipe is one I discovered during a particularly rainy weekend when I was craving something tropical but stuck indoors. The combination of crispy coconut coating and sweet-spicy sauce became an instant favorite in our household, and I’ve been perfecting it ever since.

Ingredients

Shrimp – 1 lb
Flour – ½ cup
Egg – 1
Panko breadcrumbs – 1 cup
Shredded coconut – 1 cup
Vegetable oil – 2 cups
Sweet chili sauce – ½ cup

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Place the flour in a shallow bowl.
3. Beat the egg in a separate shallow bowl.
4. Combine the panko breadcrumbs and shredded coconut in a third shallow bowl.
5. Dredge each shrimp in the flour, shaking off any excess.
6. Dip the floured shrimp into the beaten egg.
7. Press the shrimp firmly into the coconut-panko mixture to coat thoroughly.
8. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer to ensure accuracy.
9. Fry the shrimp in batches of 4-5 pieces for 2-3 minutes until golden brown.
10. Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
11. Repeat with remaining shrimp, maintaining oil temperature between batches.
12. Serve the coconut shrimp immediately with sweet chili sauce for dipping.

Keeping these shrimp crispy is all about that immediate serving—the contrast between the crunchy coconut coating and the tender shrimp inside is pure magic. I love how the sweet chili sauce cuts through the richness, and sometimes I’ll serve them over a bed of jasmine rice with extra sauce drizzled over everything for a complete meal that feels like a tropical escape.

Coconut Shrimp Tacos with Lime Crema

Last week, I found myself craving something tropical and crispy after a long day, which led me to create these coconut shrimp tacos—they’re my new go-to for a quick, satisfying dinner that feels like a mini vacation. I love how the sweet coconut pairs with the zesty lime crema, and honestly, it’s become a staple in my kitchen because it’s so easy to whip up on busy nights. Trust me, once you try these, you’ll be hooked just like I am!

Ingredients

Shrimp – 1 lb
Flour – ½ cup
Egg – 1
Shredded coconut – 1 cup
Vegetable oil – ¼ cup
Corn tortillas – 8
Sour cream – ½ cup
Lime – 1
Salt – ½ tsp

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks better.
2. Place the flour in a shallow bowl.
3. Beat the egg in a separate shallow bowl.
4. Spread the shredded coconut in a third shallow bowl.
5. Dredge each shrimp in the flour, shaking off any excess.
6. Dip the floured shrimp into the beaten egg.
7. Press the shrimp into the shredded coconut, coating evenly on all sides.
8. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F.
9. Fry the shrimp in batches for 2–3 minutes per side until golden brown and crispy.
10. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
11. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Combine the sour cream, juice from the lime, and salt in a small bowl, stirring until smooth.
13. Assemble each taco by placing 2–3 shrimp on a warm tortilla.
14. Drizzle the lime crema over the shrimp.
You won’t believe how the crunchy coconut coating gives way to tender shrimp, while the lime crema adds a cool, tangy kick that balances everything perfectly. I sometimes serve these with a side of mango salsa for an extra burst of freshness, making it ideal for summer gatherings or a cozy night in.

Coconut Shrimp Curry with Jasmine Rice

Finally, after a long day at work, I find myself craving something comforting yet exciting—and this coconut shrimp curry always hits the spot. It reminds me of the first time I tried it at a friend’s potluck, where the creamy, aromatic sauce had everyone asking for the recipe. Now, it’s my go-to when I want to impress without stressing, and I love how the jasmine rice soaks up every bit of that flavorful curry.

Ingredients

Jasmine rice – 1 cup
Water – 2 cups
Shrimp – 1 lb
Salt – 1 tsp
Vegetable oil – 2 tbsp
Onion – 1, chopped
Garlic – 3 cloves, minced
Curry powder – 2 tbsp
Coconut milk – 1 can (13.5 oz)
Lime – 1, juiced

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch for fluffier rice.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove the saucepan from heat and let it sit, covered, for 5 minutes to steam the rice perfectly.
4. Pat 1 lb of shrimp dry with paper towels and season with 1 tsp of salt evenly on both sides.
5. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque, then transfer to a plate.
7. In the same skillet, add 1 chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
8. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them to avoid bitterness.
9. Stir in 2 tbsp of curry powder and cook for 30 seconds to toast the spices and deepen the flavor.
10. Pour in 1 can of coconut milk, bring to a simmer, and cook for 5 minutes until the sauce thickens slightly.
11. Return the cooked shrimp to the skillet, add juice from 1 lime, and stir to coat everything evenly, heating for 1 minute.
Just imagine the tender shrimp swimming in that velvety, spiced coconut sauce, with the fluffy jasmine rice balancing each bite. I love garnishing it with extra lime wedges for a zesty kick, and it’s even better the next day as the flavors meld together beautifully.

Air Fryer Coconut Shrimp with Apricot Glaze

There’s something magical about that satisfying crunch when you bite into perfectly cooked shrimp, and this air fryer version with tropical coconut and sweet apricot glaze has become my go-to appetizer for busy weeknights. I actually discovered this combination when I ran out of my usual dipping sauces and had to improvise with what was in my pantry—now it’s a household favorite that comes together in under 20 minutes.

Ingredients

– Large shrimp – 1 lb
– Shredded coconut – 1 cup
– Panko breadcrumbs – ½ cup
– All-purpose flour – ½ cup
– Eggs – 2
– Apricot preserves – ⅓ cup
– Soy sauce – 1 tbsp
– Lime juice – 1 tbsp
– Cooking spray

Instructions

1. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly.
2. Set up three shallow bowls: place flour in the first bowl, beaten eggs in the second, and combine shredded coconut with panko breadcrumbs in the third.
3. Dredge each shrimp in flour, shaking off any excess.
4. Dip the floured shrimp into the beaten eggs, letting excess drip off.
5. Press each shrimp firmly into the coconut-panko mixture, coating all sides evenly.
6. Arrange coated shrimp in a single layer in your air fryer basket, making sure they don’t touch.
7. Lightly spray the shrimp with cooking spray to help them crisp up.
8. Air fry at 400°F for 8 minutes, flipping halfway through cooking time.
9. While shrimp cook, whisk together apricot preserves, soy sauce, and lime juice in a small saucepan.
10. Heat the glaze mixture over medium heat for 3-4 minutes until it becomes smooth and slightly thickened.
11. Check shrimp after 8 minutes—they should be golden brown and the internal temperature should reach 145°F.
12. Transfer cooked shrimp to a serving plate and drizzle with the warm apricot glaze.
You’ll love how the crispy coconut coating gives way to juicy shrimp, while the sweet-tangy apricot glaze adds just the right balance of flavors. Yesterday I served these over a bed of greens for a light lunch, and they’d also be fantastic as party appetizers with extra glaze for dipping.

Coconut Shrimp Po’ Boy Sandwich

Growing up near the Gulf Coast, I’ve always had a soft spot for crispy fried shrimp, but it wasn’t until I experimented with coconut that I found my ultimate sandwich obsession. Getting that perfect crunch without overwhelming the delicate shrimp took some practice, but this version has become my go-to for summer gatherings and casual weeknight dinners alike.

Ingredients

Shrimp – 1 lb
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1 cup
Shredded coconut – ½ cup
Vegetable oil – 2 cups
Hoagie rolls – 4
Lettuce – 2 cups
Mayonnaise – ¼ cup
Hot sauce – 1 tbsp
Lime – 1

Instructions

1. Peel and devein 1 lb of shrimp, leaving tails intact if desired.
2. Pat shrimp completely dry with paper towels to ensure maximum crispiness.
3. Place ½ cup flour in a shallow bowl.
4. Beat 2 eggs in a separate shallow bowl.
5. Combine 1 cup panko breadcrumbs and ½ cup shredded coconut in a third bowl.
6. Dredge each shrimp first in flour, shaking off excess.
7. Dip floured shrimp into beaten eggs, allowing excess to drip off.
8. Press shrimp firmly into panko-coconut mixture, coating thoroughly on all sides.
9. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F.
10. Fry shrimp in batches for 2-3 minutes until golden brown and crispy.
11. Remove shrimp with slotted spoon and drain on paper towel-lined plate.
12. Split 4 hoagie rolls lengthwise without cutting completely through.
13. Toast rolls cut-side down in a dry skillet for 1-2 minutes until lightly golden.
14. Mix ¼ cup mayonnaise with 1 tbsp hot sauce in a small bowl.
15. Spread spicy mayonnaise mixture generously on both sides of toasted rolls.
16. Arrange ½ cup lettuce on bottom half of each roll.
17. Place fried shrimp evenly over lettuce on each sandwich.
18. Squeeze fresh lime juice from 1 lime over the shrimp.
19. Close sandwiches and press gently to compact.

My favorite thing about this sandwich is how the crispy coconut coating gives way to juicy shrimp, while the spicy mayo adds just enough kick to balance the sweetness. Serve these immediately with extra lime wedges for squeezing, or pack them for a beach picnic where the tropical flavors really shine.

Baked Coconut Shrimp with Honey Mustard Sauce

My family’s annual beach vacation always inspires me to recreate our favorite coastal flavors at home, and this baked coconut shrimp has become our go-to celebration dish that’s surprisingly simple to make.

Ingredients

Large shrimp – 1 lb
Shredded coconut – 1 cup
Panko breadcrumbs – ½ cup
Flour – ½ cup
Eggs – 2
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp
Honey – ¼ cup
Dijon mustard – 2 tbsp
Mayonnaise – 2 tbsp
Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel and devein 1 lb of large shrimp, leaving the tails intact for easy handling.
3. Pat the shrimp completely dry with paper towels – this helps the coating stick better.
4. In a shallow bowl, whisk together ½ cup flour, 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika.
5. In a second bowl, beat 2 eggs until fully combined.
6. In a third bowl, mix 1 cup shredded coconut with ½ cup panko breadcrumbs.
7. Dredge each shrimp in the flour mixture, shaking off any excess.
8. Dip the floured shrimp into the beaten eggs, letting any extra drip off.
9. Press the shrimp firmly into the coconut-panko mixture, ensuring even coating on all sides.
10. Arrange the coated shrimp in a single layer on the prepared baking sheet.
11. Bake for 12-15 minutes until the coconut is golden brown and the shrimp are opaque.
12. While the shrimp bake, combine ¼ cup honey, 2 tbsp Dijon mustard, 2 tbsp mayonnaise, and 1 tbsp lemon juice in a small bowl.
13. Whisk the sauce ingredients until smooth and well combined.
14. Flip the shrimp halfway through baking for even browning on both sides.
15. Remove the shrimp from the oven when the internal temperature reaches 145°F. For perfectly crisp coconut shrimp every time, make sure your oven is fully preheated before baking and don’t overcrowd the baking sheet. Freshly squeezed lemon juice in the sauce really brightens up the sweet and tangy flavors. Finally, flipping the shrimp halfway ensures that beautiful golden color we all love.
From the satisfying crunch of that coconut crust to the tender, juicy shrimp inside, this dish delivers restaurant-quality results with minimal effort. I love serving these with the honey mustard sauce for dipping and a simple green salad – they’re also fantastic as appetizers for parties when you want something that feels special but comes together quickly.

Coconut Shrimp Stir-Fry with Bell Peppers

Unbelievably quick and satisfying, this coconut shrimp stir-fry has become my go-to weeknight dinner when I’m craving something tropical but don’t want to spend hours in the kitchen. I first discovered this combo during a beach vacation last summer, and now it’s my little escape from reality when the weather turns gloomy.

Ingredients

Shrimp – 1 lb
Bell peppers – 2 cups, sliced
Coconut milk – 1 cup
Soy sauce – 2 tbsp
Garlic – 3 cloves, minced
Vegetable oil – 2 tbsp
Salt – ½ tsp

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add shrimp to the hot skillet in a single layer, cooking for exactly 2 minutes per side until pink and opaque.
4. Remove shrimp from skillet and set aside on a clean plate.
5. Add sliced bell peppers to the same skillet, stirring constantly for 4 minutes until slightly softened but still crisp.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Pour in coconut milk and soy sauce, scraping any browned bits from the bottom of the skillet.
8. Bring the sauce to a gentle bubble, then reduce heat to medium-low and simmer for 3 minutes until slightly thickened.
9. Return cooked shrimp to the skillet, stirring to coat with sauce and heat through for 1 minute.
10. Season with salt, tasting and adjusting if needed.
What I love most is how the creamy coconut sauce clings to each shrimp while the bell peppers retain just enough crunch. The sweet coconut balances perfectly with the salty soy sauce, making it fantastic served over jasmine rice or even wrapped in warm tortillas for a tropical twist on taco night.

Coconut Shrimp Ceviche with Avocado

Sometimes the best recipes come from happy accidents in the kitchen, like the time I tried to make traditional ceviche but discovered I was out of limes and had to improvise with coconut milk instead. Now this tropical twist has become my go-to summer dish that always impresses guests.

Ingredients

Shrimp – 1 lb
Lime juice – ½ cup
Coconut milk – ¼ cup
Red onion – ½ cup
Cilantro – ¼ cup
Avocado – 1
Salt – 1 tsp

Instructions

1. Peel and devein 1 lb of raw shrimp, removing the tails completely.
2. Chop the shrimp into ½-inch pieces and place in a glass bowl.
3. Pour ½ cup of fresh lime juice over the shrimp, ensuring all pieces are fully submerged.
4. Cover the bowl with plastic wrap and refrigerate for exactly 25 minutes until shrimp turn opaque and pink.
5. While shrimp marinate, finely dice ½ cup of red onion and ¼ cup of fresh cilantro leaves.
6. Drain excess lime juice from the shrimp, reserving 2 tablespoons in the bowl.
7. Add ¼ cup of coconut milk to the shrimp and stir gently to combine.
8. Mix in the diced red onion and cilantro until evenly distributed.
9. Dice 1 ripe avocado into ½-inch cubes and gently fold into the mixture.
10. Sprinkle 1 teaspoon of salt over the ceviche and stir once more to incorporate.
11. Chill the completed ceviche in the refrigerator for 10 minutes before serving.

Nothing beats the creamy texture of avocado against the firm, citrus-cured shrimp, while the coconut milk adds a subtle sweetness that balances the sharp lime. I love serving this in chilled martini glasses with plantain chips for scooping, or as a bright topping for crispy tostadas on warm evenings.

Coconut Shrimp Lettuce Wraps with Peanut Sauce

Whenever I’m craving something light yet satisfying, these coconut shrimp lettuce wraps always hit the spot. I first discovered this combo during a beach vacation where fresh seafood and tropical flavors ruled every menu, and I’ve been making my own version ever since.

Ingredients

• Shrimp – 1 lb
• Shredded coconut – 1 cup
• Panko breadcrumbs – ½ cup
• Egg – 1
• Flour – ¼ cup
• Butter lettuce – 1 head
• Peanut butter – ⅓ cup
• Soy sauce – 2 tbsp
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Water – 3 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly.
3. Set up three shallow bowls: one with flour, one with beaten egg, and one with mixed shredded coconut and panko breadcrumbs.
4. Dredge each shrimp first in flour, then dip in egg, and finally press into the coconut-panko mixture until fully coated.
5. Arrange the coated shrimp in a single layer on the prepared baking sheet.
6. Bake for 12-15 minutes until the shrimp are opaque and the coating is golden brown, flipping halfway through for even cooking.
7. While shrimp bake, whisk together peanut butter, soy sauce, lime juice, honey, and water in a small bowl until smooth.
8. Separate butter lettuce leaves carefully to keep them intact for serving.
9. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
10. Quickly sear the baked shrimp for 30 seconds per side to add extra crispness to the coconut coating.
11. Place 2-3 shrimp inside each lettuce cup and drizzle generously with peanut sauce.

Here’s what makes these wraps special: the crispy coconut shrimp against the cool, crisp lettuce creates fantastic texture contrast, while the peanut sauce brings that perfect balance of savory, sweet, and tangy. I love serving these family-style with extra sauce for dipping and letting everyone build their own wraps—it makes for such a fun, interactive meal that feels both indulgent and refreshingly light.

Coconut Shrimp and Pineapple Fried Rice

Finally, after years of experimenting with tropical flavors, I’ve perfected this restaurant-worthy coconut shrimp and pineapple fried rice that always reminds me of our Hawaii vacation. My family now requests it every Friday—it’s become our official start to the weekend celebration dish that never fails to impress even our pickiest dinner guests.

Ingredients

Shrimp – 1 lb
Sweetened shredded coconut – 1 cup
Panko breadcrumbs – ½ cup
All-purpose flour – ¾ cup
Eggs – 2
Cooked white rice – 3 cups
Fresh pineapple – 1 cup diced
Soy sauce – 3 tbsp
Vegetable oil – ¼ cup
Green onions – 3 chopped
Garlic – 2 cloves minced

Instructions

1. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly.
2. Set up three shallow bowls: place flour in the first bowl, beaten eggs in the second, and combine coconut and panko in the third.
3. Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally press into coconut-panko mixture until fully coated.
4. Heat vegetable oil in a large skillet to 350°F, checking temperature with an instant-read thermometer.
5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
6. Transfer cooked shrimp to a wire rack set over a baking sheet to keep them crispy while you prepare the rice.
7. Drain all but 1 tablespoon of oil from the skillet and return to medium-high heat.
8. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
9. Add the cooked rice, breaking up any clumps with a spatula.
10. Stir-fry the rice for 3 minutes until lightly toasted and grains separate easily.
11. Add diced pineapple and cook for 1 more minute to warm through.
12. Pour soy sauce evenly over the rice mixture and toss to combine thoroughly.
13. Stir in chopped green onions and cook for 30 seconds to wilt slightly.
14. Remove from heat and serve immediately with the coconut shrimp arranged on top.

Perfectly crispy coconut shrimp pairs beautifully with the sweet and savory pineapple fried rice—the contrasting textures make each bite exciting. I love serving this in shallow bowls with extra pineapple wedges for squeezing over everything, and the vibrant colors always make it Instagram-worthy before we devour it family-style.

Coconut Shrimp Salad with Citrus Dressing

Nothing beats the combination of crispy shrimp and fresh greens on a warm afternoon—I first fell in love with this salad during a beach trip to Florida, where the citrus dressing made everything taste brighter. Now, I make it whenever I need a quick, satisfying meal that feels both light and indulgent.

Ingredients

• Shrimp – 1 lb
• Shredded coconut – ½ cup
• Panko breadcrumbs – ½ cup
• Egg – 1
• Flour – ¼ cup
• Vegetable oil – 2 tbsp
• Mixed greens – 4 cups
• Orange juice – 3 tbsp
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Pat the shrimp dry with paper towels to help the coating stick better.
2. Set up three shallow bowls: one with flour, one with beaten egg, and one with a mix of shredded coconut and panko breadcrumbs.
3. Dredge each shrimp in flour, shaking off any excess.
4. Dip the floured shrimp into the beaten egg, letting excess drip off.
5. Coat the shrimp evenly in the coconut-panko mixture, pressing gently to adhere.
6. Heat vegetable oil in a skillet over medium heat until it shimmers, about 350°F.
7. Fry the shrimp for 2–3 minutes per side until golden brown and crispy.
8. Transfer the shrimp to a paper towel-lined plate to drain excess oil.
9. Whisk together orange juice, lime juice, honey, olive oil, and salt in a small bowl until emulsified.
10. Toss the mixed greens with half of the citrus dressing in a large bowl.
11. Arrange the dressed greens on plates and top with the crispy coconut shrimp.
12. Drizzle the remaining dressing over the shrimp just before serving to keep them crunchy.

Keep the shrimp extra crispy by serving them immediately after frying—the contrast with the cool, zesty greens is pure magic. I love adding sliced avocado or mango for a creamy, sweet twist that makes this salad feel like a vacation on a plate.

Coconut Shrimp Spring Rolls with Dipping Sauce

Tropical flavors always transport me right back to that beach vacation where I first fell in love with fresh spring rolls. These coconut shrimp versions have become my go-to when I’m craving something light yet satisfying, and they’re surprisingly simple to make once you get the rolling technique down.

Ingredients

Rice paper wrappers – 8
Medium shrimp – 1 lb
Shredded coconut – 1 cup
All-purpose flour – ½ cup
Egg – 1
Rice vermicelli noodles – 4 oz
Carrot – 1
Cucumber – 1
Fresh mint – ¼ cup
Fresh cilantro – ¼ cup
Vegetable oil – 2 cups
Water – 1 cup

Instructions

1. Peel and devein all shrimp, leaving tails intact if desired.
2. Set up three shallow bowls: place flour in the first, beaten egg in the second, and shredded coconut in the third.
3. Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally coat thoroughly with coconut.
4. Heat vegetable oil to 350°F in a deep skillet or pot.
5. Fry coconut shrimp in batches for 2-3 minutes until golden brown and crispy, turning once halfway through.
6. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
7. Cook rice vermicelli noodles according to package directions, then rinse under cold water to stop cooking.
8. Julienne carrot and cucumber into thin matchsticks.
9. Fill a large bowl with 1 cup warm water for softening rice papers.
10. Dip one rice paper wrapper into warm water for 10 seconds until pliable but still slightly firm.
11. Lay softened wrapper on a clean, damp kitchen towel.
12. Place 2-3 mint leaves and 2-3 cilantro sprigs in the center of the wrapper.
13. Add a small handful of noodles, some carrot, and cucumber strips.
14. Top with 2-3 coconut shrimp arranged horizontally.
15. Fold bottom edge of wrapper over filling, then fold in sides, and roll tightly upward.
16. Repeat with remaining wrappers and ingredients.
17. Serve immediately or cover with a damp paper towel to prevent drying.Making these ahead? Keep them moist by storing between damp paper towels—they’ll stay fresh for a few hours. The contrast between the crispy coconut coating and cool, fresh vegetables is absolutely addictive, and I love serving these arranged on a platter with colorful dipping sauces for a stunning appetizer that always impresses guests.

Coconut Shrimp Pizza with Spicy Mayo Drizzle

Recently, I discovered this incredible flavor combination during a beach vacation when I impulsively topped my pizza with leftover coconut shrimp—it was a game-changer that’s become my go-to Friday night treat. I love how the tropical twist makes ordinary pizza night feel like a special occasion, and my family now requests it whenever we’re craving something different but comforting.

Ingredients

Pizza dough – 1 lb
Shrimp – ½ lb
Shredded mozzarella – 2 cups
Sweetened coconut flakes – ¾ cup
Panko breadcrumbs – ½ cup
Flour – ¼ cup
Egg – 1
Mayonnaise – ⅓ cup
Sriracha – 2 tbsp

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Pat the shrimp completely dry with paper towels to ensure the coating sticks properly.
3. Set up three shallow bowls: place flour in the first, beaten egg in the second, and combine coconut flakes with panko breadcrumbs in the third.
4. Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally press into the coconut-panko mixture until fully coated.
5. Arrange coated shrimp on a parchment-lined baking sheet and bake at 475°F for 8-10 minutes until golden and crispy.
6. While shrimp bake, stretch pizza dough into a 12-inch circle on another piece of parchment paper.
7. Sprinkle mozzarella evenly over the dough, leaving a ½-inch border around the edges for the crust.
8. Remove partially cooked shrimp from oven and arrange them evenly over the cheese-covered pizza.
9. Carefully transfer the pizza on parchment to the preheated pizza stone and bake at 475°F for 12-15 minutes until crust is golden and cheese is bubbly.
10. Whisk together mayonnaise and sriracha in a small bowl until smooth and uniformly pink.
11. Drizzle the spicy mayo in zigzag patterns over the hot pizza using a spoon or squeeze bottle. Knowing how the crispy coconut coating contrasts with the chewy pizza base makes every bite exciting. The creamy spicy mayo cuts through the richness beautifully, and I sometimes serve it with extra lime wedges for squeezing over individual slices—it really brightens up all the flavors.

Coconut Shrimp Sliders with Coleslaw

Perfect for summer gatherings or when you’re craving something tropical, I first made these coconut shrimp sliders during a beach vacation last year and now they’re my go-to party food. There’s something magical about that crispy coconut coating paired with creamy coleslaw that always gets rave reviews from my friends.

Ingredients

Shrimp – 1 lb
Flour – ½ cup
Eggs – 2
Panko breadcrumbs – 1 cup
Shredded coconut – 1 cup
Vegetable oil – for frying
Slider buns – 8
Coleslaw mix – 2 cups
Mayonnaise – ⅓ cup
Lime juice – 2 tbsp
Salt – 1 tsp

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Set up three shallow bowls: place flour in the first bowl.
3. Beat the eggs in the second bowl.
4. Combine panko breadcrumbs and shredded coconut in the third bowl.
5. Dredge each shrimp in flour, shaking off excess.
6. Dip the floured shrimp into the beaten eggs.
7. Press each shrimp firmly into the coconut-panko mixture to coat thoroughly.
8. Heat vegetable oil in a large skillet to 350°F.
9. Fry shrimp in batches for 2-3 minutes per side until golden brown.
10. Transfer cooked shrimp to a wire rack to maintain crispiness.
11. In a medium bowl, combine coleslaw mix, mayonnaise, lime juice, and salt.
12. Let the coleslaw sit for 5 minutes to soften slightly.
13. Toast slider buns lightly in a dry skillet for 1 minute.
14. Place one fried shrimp on the bottom half of each bun.
15. Top each shrimp with a generous spoonful of coleslaw.
16. Cover with the top bun halves.
Zesty and satisfying, these sliders offer the perfect crunch from the coconut coating that gives way to tender shrimp, while the creamy coleslaw adds a refreshing contrast. I love serving them with extra lime wedges for squeezing over the top, and they’re even better when enjoyed outdoors with a cold drink in hand.

Summary

Whether you’re craving a tropical appetizer or a showstopping main course, these 18 crispy coconut shrimp recipes deliver incredible flavor and crunch. We hope you find your new favorite among these spicy creations! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for your next cooking adventure.