Crispy Camarones Coco (coconut shrimp) with the perfect crunch and hint of sweetness. An easy, restaurant-style recipe you can make right at home.
If you've been cooking with me for a while, you already know seafood has a permanent spot in my kitchen. Sometimes I like something a little special like my buttered lobster, langosta a la mantequilla, or my vieras de mar (bacon wrapped sea scallops) or just a simple pan of garlicky camarones al ajillo. And then there's these camarones coco. This recipe is not complicated or fussy with lots of ingredients. It's just perfectly crunchy, with a subtle hint of coconut sweetness and flat out delicious! Once you’ve made these at home, you'll realize you don't have to wait to go out to a restaurant to enjoy them!
Jump to:
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Step by Step Instructions
Step 1: Prep the shrimp.
Peel and devein the shrimp, leaving the tails on if desired. Rinse them under cool water, then drain them in a colander, pat dry with paper towels and set aside.
Step 2: Set up your breading station.
Place flour in one shallow bowl. In a second bowl, whisk the eggs. In a third bowl, combine the shredded coconut and breadcrumbs, mixing well.
Step 3: Bread the shrimp.
Working one at a time, dredge each shrimp in the flour, shaking off excess. Dip into the egg, allowing any excess to drip off, then coat thoroughly in the coconut mixture. Gently press the coating onto the shrimp to help it adhere. Place on a plate or baking sheet.
Step 4: Heat the oil.
In a deep skillet or heavy-bottomed pot, heat about 2 inches of oil to 350-375°F.
Fry in batches.
Carefully add shrimp to the hot oil without overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
Step 5: Drain.
Remove shrimp with a slotted spoon and place on a paper towel-lined plate or wire rack to drain.
Step 6: Serve immediately.
Serve hot with sweet chili sauce, lime wedges, or your favorite dipping sauce.
Cathy’s Expert Tips
- Use extra large or jumbo shrimp. Smaller shrimp cook too fast and will overcook before the coating gets perfectly golden. Large or jumbo shrimp give you a juicy center with a crispy exterior.
- Pat the shrimp completely dry. Moisture is the enemy of crispiness. Dry shrimp helps the flour stick better and keeps the coating from sliding off.
- Press the coating on firmly. After dipping in egg and coconut mixture, gently press the coating onto the shrimp. This helps it stay on while frying.
- Don't overcrowd the pan. Fry in batches. If the oil temperature drops too much, the shrimp absorb too much oil and turn greasy instead of crisp.
- Maintain oil temperature (350-375°F). If the oil is too hot, the coating will burn before the shrimp cooks. Too cool and it won't crisp properly.
- Serve immediately. Coconut shrimp is best hot and fresh. The longer it sits, the more the coating softens.
Recipe FAQ’s
Yes, spray lightly with oil and air fry at 375°F for 8-10 minutes, flipping halfway through, until golden and cooked through.
Yes, just place them on a wire rack over a baking sheet and bake at 400°F for about 12-15 minutes. Spraying them with oil helps them brown.
Sweetened shredded coconut gives the shrimp a more traditional flavor and better browning. Unsweetened works too if you prefer the shrimps less sweet.
You can bread them ahead and refrigerate for a few hours before frying. For best texture, fry just before serving.
Yes. Freeze them breaded and uncooked on a tray first, then transfer to a freezer bag. Fry or air fry straight from frozen, adding a few extra minutes of cooking.
I used classic, sweet chili sauce, but mango sauce, pineapple salsa, or a simple spicy mayo.
Other Shrimp Recipes You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don't forget to follow along on Pinterest and Facebook.
📖 Recipe
Camarones Coco (Coconut Shrimp)
Ingredients
- 1 pound extra large shrimp peeled and deveined
- 2 eggs
- ⅓ cup all purpose flour
- ½ cup panko bread crumbs
- 1½ cups shredded sweetened coconut
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- vegetable or corn oil for frying
- 2 limes cut into wedges
- your favorite dipping sauce
Instructions
- Prep the shrimp. Peel and devein the shrimp, leaving the tails on if desired. Rinse them under cool water, then drain them in a colander, pat dry with paper towels and set aside.
- Set up your breading station. Place flour in one shallow bowl. In a second bowl, whisk the eggs. In a third bowl, combine the shredded coconut and breadcrumbs, mixing well.
- Bread the shrimp. Working one at a time, dredge each shrimp in the flour, shaking off excess. Dip into the egg, allowing any excess to drip off, then coat thoroughly in the coconut mixture. Gently press the coating onto the shrimp to help it adhere. Place on a plate or baking sheet.
- Heat the oil. In a deep skillet or heavy-bottomed pot, heat about 2 inches of oil to 350-375°F.
- Fry in batches. Carefully add shrimp to the hot oil without overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Drain. Remove shrimp with a slotted spoon and place on a paper towel-lined plate or wire rack to drain.
- Serve immediately. Serve hot with sweet chili sauce, lime wedges, or your favorite dipping sauce.
Join the Discussion