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Polynesian-American

Coconut Shrimp

Jumbo shrimp in crispy coconut coating with sweet chili dipping sauce

hot_biteMediumPolynesian-American
Prep25 minCook15 minTotal40 minServes24Temphot
✓ gluten-free
⚠ Contains: 🦐 Shellfish, coconut
Recipe
Ingredients
  • 1 lbjumbo shrimp(peeled, deveined, tails on)
  • 1 cupunsweetened shredded coconut
  • 0.5 cuprice flour(for gluten-free)
  • 0.5 cupcornstarch
  • 2eggs(beaten)
  • 1 tspsalt
  • vegetable oil(for frying)
  • 0.5 cupsweet chili sauce(for dipping)
Instructions
  1. 1Set up breading station: rice flour mixed with cornstarch and salt in one bowl, beaten eggs in second, shredded coconut in third
  2. 2Pat shrimp completely dry with paper towels
  3. 3Dredge each shrimp in flour mixture, dip in egg, then press firmly into coconut
  4. 4Heat oil to 350°F in deep pan or fryer
  5. 5Fry shrimp in batches for 2-3 minutes until golden brown
  6. 6Drain on paper towels and serve immediately with sweet chili sauce
Notes
Pro Tips

Use unsweetened shredded coconut for best results—sweetened gets too dark. Gluten-free option uses rice flour and cornstarch instead of regular flour. Fry at 350°F for crispy coating without burning. Make sauce ahead to let flavors meld.

History & Origin

Coconut shrimp became a tiki restaurant staple in the 1960s and 70s, blending Southeast Asian flavors with American appetizer culture. The combination of sweet coconut and succulent shrimp, paired with a tangy-sweet dipping sauce, perfectly captures the tropical escapism of tiki dining.

Cocktail Pairings
Pairs Well With
rumvodka
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Polynesian-American◆Medium