Fried Coconut Shrimp

5 from 4 votes

Fried coconut shrimp are made with a crunchy golden brown, slightly sweet coating, fried until perfectly crisp on the outside and juicy inside!

Prep Time25

Cook Time20

Freezing Time45

Total Time1 30

Course: Appetizer, Main Course

Cuisine: American

Keyword: coconut crusted, fried shrimp recipe

Servings: servings

Calories: 604kcal

Combine marmalade sauce ingredients in a small mixing bowl. Cover and refrigerate for now.

Set up a breading station by lining up 3 shallow bowls next to the baking sheet. In the farthest bowl from the baking sheet, add 1/2 cup of the flour.
In the next bowl, add remaining 1/2 cup of flour, baking powder, garlic powder, onion powder, egg, and beer. Whisk until combined. Batter should be similar to a pancake batter consistency. If it’s way too thick, add a small splash of additional beer and whisk again.
In the third bowl, add the coconut and panko and stir to combine well.
Pat the shrimp dry, then holding a shrimp by the tail, add to the first bowl with the flour and dredge, shaking off the excess.
Next, dip the shrimp into the batter (holding by the tail), shaking off the excess. Finally, add the shrimp to the last bowl with the coconut breadcrumbs. Press gently so it coats all sides.
Transfer shrimp to the prepared baking sheet, then repeat with remaining shrimp.

Place baking sheet in the freezer and freeze for about 45-60 minutes, until firm.

While shrimp is freezing, add enough peanut or vegetable oil to fill a heavy bottomed pot (I use a dutch oven) about 2-3 inches.
Heat oil over MED heat, until about 370°F (or until oil is shimmering, and a pinch of the coconut/panko mixture sizzles and browns easily).
Line a baking sheet with a paper towel and top it with a wire cooling rack. Set this nearby the pot of oil, as this will be where you put the shrimp after frying.

Fry the frozen coconut shrimp in batches, being careful not to overcrowd the pot, for about 2 - 2.5 minutes per side, or until golden brown and crispy and shrimp is cooked through.
Remove shrimp to cooling rack topped baking sheet, then repeat with remaining frozen shrimp.

I've estimated that this recipe serves approximately 4 people, with about 6 shrimp per person. However, you're free to divide this recipe up into as many servings as you'd like.
Calorie count doesn't include the oil, as that amount will vary from individual to individual.
Prep time does not include the time for the oil to come up to temperature, as this will vary from individual to individual.
Using a candy or frying thermometer (or even an instant read one) is highly recommended to ensure proper oil temperature.
When adding shrimp to hot oil, gently lower the shrimp until the bottom end is in the oil a bit, then gently lay it down in the oil, moving your hand away from you. This causes the shrimp to drop away from you as well, and saving you from any oil splashes that could potentially happen.
Avoid overcrowding the pan when frying. Overcrowding causes the oil’s temperature to drop too low, which means the shrimp will end up soggy, oily, and not cook evenly.
To remove shrimp from the hot oil, I highly recommend a spider, but a slotted spoon will do.