How To Fry Coconut Shrimp

To fry coconut shrimp, you coat shrimp in a seasoned flour, dip them in beaten eggs, roll them in shredded coconut, and fry them in hot oil until golden brown and crispy.
 
This gives you that crunchy, sweet, tropical bite that tastes like it came straight from a beachside restaurant.
 
If you’ve been wondering how to fry coconut shrimp at home without turning the kitchen into a greasy disaster zone, you’re in the right place.
 
In this post, we’ll walk through the steps to fry coconut shrimp perfectly, the best oil and temperature to use, and a few tricks to keep that coconut coating from falling off in the pan.
 
Let’s get to it.
 

How to Fry Coconut Shrimp Perfectly

To fry coconut shrimp properly, you need the right breading setup and a steady oil temperature, and here’s how to nail both.
 

1. Prep Your Shrimp First

Before you fry coconut shrimp, peel and devein your shrimp, but leave the tails on for that classic look and an easy handle for dipping.
 
Pat them completely dry with paper towels because any extra moisture will make the coating slide off when you fry coconut shrimp.
 

2. Set Up a Three-Step Breading Station

The secret to crispy coconut shrimp is a three-step coating: flour, then egg, then coconut.
 
First, season flour with salt, pepper, garlic powder and paprika in one bowl.
 
In a second bowl, beat a couple of eggs with a splash of milk.
 
In a third bowl, combine shredded coconut with panko breadcrumbs, because the panko helps the coconut stick and gives you extra crunch when you fry coconut shrimp.
 
Dredge each shrimp in flour, dip it in the egg, then press it firmly into the coconut mixture so every piece fries up evenly.
 

3. Heat the Oil to the Right Temperature

To fry coconut shrimp, use a neutral oil like vegetable or canola and heat it to 350°F (175°C).
 
If the oil is too cool, the coconut coating will soak up grease, and if it’s too hot, the coconut will burn before the shrimp cooks through.
 
A kitchen thermometer takes the guesswork out of knowing how to fry coconut shrimp consistently.
 
Pro tip: Fry a single test shrimp first to check your temperature before you commit to a whole batch.
 

4. Fry in Small Batches

Fry coconut shrimp a few at a time so the oil temperature doesn’t drop and the pieces don’t stick together.
 
Cook each batch for about 2 to 3 minutes per side until the coating is golden brown and the shrimp curl into a C shape.
 
That’s the easiest way to fry coconut shrimp without overcrowding the pan.
 

5. Drain and Serve Immediately

Once you fry coconut shrimp, transfer them to a wire rack or paper towels to drain, then serve them hot with sweet chili sauce or a pina colada dip.
 

Best Oil and Temperature for Frying Coconut Shrimp

Knowing what to fry coconut shrimp in and at what temperature makes all the difference, so let’s break it down.
 

1. Choose a High Smoke Point Oil

When you fry coconut shrimp, pick an oil with a high smoke point like canola, vegetable, peanut or refined coconut oil.
 
These oils hold up to the heat without smoking or turning bitter, which keeps your coconut shrimp tasting clean and crispy.
 

2. Keep the Oil at 350°F

Staying at 350°F is the sweet spot to fry coconut shrimp because it cooks the shrimp fast while browning the coconut to a crisp golden finish.
 

3. Use Enough Oil

You want about 2 inches of oil in a deep pan so the shrimp float freely as they fry coconut shrimp style, giving you that even, all-around crunch.
 

Common Mistakes to Avoid When You Fry Coconut Shrimp

Even a great recipe can go sideways if you make these common errors, so keep these in mind when you fry coconut shrimp.
 

1. Skipping the Flour Layer

If you skip the flour when you fry coconut shrimp, the egg won’t grip the shrimp and the whole coating can peel off in the oil.
 

2. Using Wet Shrimp

Wet shrimp steam in the hot oil and push the coating away, so dry them thoroughly before you fry coconut shrimp.
 

3. Overcrowding the Pan

Too many shrimp at once drops the oil temperature and leaves you with soggy, greasy coconut shrimp instead of light and crispy ones.
 

4. Frying at the Wrong Temperature

Low oil gives you greasy shrimp and high oil burns the coconut, so always check your temperature before you fry coconut shrimp.
 

So, How Do You Fry Coconut Shrimp?

You fry coconut shrimp by coating them in flour, egg and a coconut-panko mix, then frying them at 350°F until golden and crispy.
 
Keep the oil hot, fry in small batches, and drain on a wire rack for the best crunch.
 
Now that you know exactly how to fry coconut shrimp, grab some shrimp and shredded coconut and give this recipe a try tonight.