4 ratings

Easy Coconut Shrimp


Another delicious favorite of our clients who ask for these year-round! Yeah, they’re that awesome… Serve them with our apricot Sriracha dipping sauce.

Click here to see 7 Frozen Shrimp Recipes


For the shrimp

  • Vegetable oil, for deep-frying
  • 1/2 Teaspoon ground ginger
  • 1 Cup Japanese panko breadcrumbs
  • 1/2 Cup unsweetened shredded coconut flakes
  • 2 Cups shredded coconut
  • 3 egg whites
  • 1/2 Teaspoon salt
  • 3/4 Cups flour
  • 12 large, uncooked frozen shrimp, peeled and deveined

For the dipping sauce

  • 1/4 Cup apricot jam
  • 2 Tablespoons orange juice
  • 1 Teaspoon Sriracha
  • 1 Tablespoon rice-wine vinegar
  • 1 Teaspoon soy sauce


For the shrimp

Heat oil in deep skillet to 325 degrees. In a shallow bowl, combine flour, salt, and ginger. 

In another shallow bowl, combine panko and coconut. 

Beat egg whites, just until foamy. Coat shrimp with flour mixture then dip into egg whites.

Dredge shrimp in coconut panko mixture. Fry, turning once, about 2-3 minutes, until golden brown.

Transfer the shrimp out with a slotted spoon, onto a servingware lined with paper towels.

For the dipping sauce

Combine all ingredients for dipping sauce in a bowl, and chill until ready to use.