Coconut Shrimp Recipe

Last Update: September 28, 2022

It’s 4 p.m. and you need a quick appetizer idea that’s sure to surprise and delight at a last-minute party. Our suggestion? These golden encrusted coconut shrimp, which are rich in protein, full of tropical, summery flavor—and a breeze to make. Go ahead, put this dish out on the table and see how fast it disappears!

Coconut Shrimp

Yield: 4 to 6 servings
Active Time: 15 minutes


3/4 cup coconut oil
2 large eggs
Sea salt
Freshly ground peppper
2 cups shredded coconut
1 1/2 pounds shrimp, peeled and deveined


Pour coconut oil into a large heavy-bottomed pot or cast iron skillet (you want at least 2 to 3 inches of oil for frying), and heat over medium-high heat.

Beat eggs, a pinch of salt, and freshly ground pepper together in a small bowl. Place shredded coconut on a plate.

Pat shrimp dry, then dip in egg mixture and dredge in shredded coconut, pressing the coconut to the shrimp to cover all sides.

Working in batches, fry shrimp in hot oil until golden brown, about 3 minutes.

Photo credit: Paul Delmont

Share this article

Merce Muse

Thrive Market Food Editor

Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2023 All rights reserved.