How I Made Coconut Shrimp Once and Became the Queen of Potlucks
I really appreciate you checking out my blog! Just so you know, some of the links in this post are affiliate links. This means that if you buy something through them, I might earn a little bit of money, at no extra cost to you. There’s absolutely no pressure to buy anything, but if you do, it genuinely helps support the time and love I put into writing these posts.
Let me paint the scene for you.
It was a sunny Saturday, I had absolutely no business agreeing to bring a main dish to my friend’s pool party, and yet there I was—Googling “easy summer finger foods that don’t fall apart in the car.”
After scrolling past 17 versions of buffalo cauliflower and something that looked suspiciously like meatloaf-on-a-stick, I landed on a picture of golden, crispy coconut shrimp and literally said out loud, “That’s it. That’s the one.”
And friends, let me tell you—it was the best decision I’ve made since upgrading my Wi-Fi.
🦐 Why Coconut Shrimp Is the MVP of Party Food
It’s crunchy, it’s sweet, it’s savory, and it goes with just about any sauce you throw at it. Plus, you can eat it standing up with one hand while balancing a paper plate and a seltzer in the other—which is exactly the kind of multitasking I support.
Coconut shrimp looks fancy but is surprisingly easy to make. You don’t need a culinary degree, just a few pantry staples and the willingness to get a little messy. And the best part? You can bake, fry, or even air-fry them—depending on your level of adulting that day.
🧂 What You’ll Need (Amazon Links Included for Lazy Grocery Days)
Here’s my go-to recipe and the exact products I keep ordering on repeat:
🔹 Ingredients:
• 1 lb large raw shrimp, peeled and deveined, tails on
🛒 Wild Caught Gulf Shrimp – Frozen
• ½ cup all-purpose flour (or gluten-free if needed)
🛒 King Arthur Gluten-Free Measure for Measure Flour
• 2 eggs, beaten
🛒 Vital Farms Pasture-Raised Eggs
• ¾ cup shredded unsweetened coconut
🛒 Let’s Do Organic Shredded Coconut
• ¾ cup panko breadcrumbs
• ½ tsp garlic powder
• Salt and pepper, to taste
• Avocado oil or any neutral oil for frying
🛒 Chosen Foods 100% Pure Avocado Oil
Optional Sauce Ideas:
• Sweet chili sauce
• Mango chutney
• Or mix Greek yogurt + lime + honey for a tangy dip!
🍤 How I Make ‘Em (and Look Like I Know What I’m Doing)
Step 1: Set Up Your Breading Station
I like to use three bowls:
• Bowl 1: Flour + garlic powder + a pinch of salt and pepper
• Bowl 2: Two beaten eggs
• Bowl 3: Mix coconut + panko breadcrumbs
Now, this next part is key: I put on a podcast, pour a little iced coffee, and get into the zone.
Dip each shrimp first in flour, then egg, then the coconut-panko mix. Press that coating on real good—like, give it a little hug.
Step 2: Fry, Bake, or Air-Fry
For deep frying:
Heat avocado oil in a skillet (about ½ inch deep) until it sizzles when you flick a breadcrumb in. Cook shrimp 2–3 mins per side, until golden brown.
For baking:
Lay them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 15 minutes, flipping halfway.
For air-frying:
My new favorite method. Spray the basket, lay in the shrimp, air fry at 375°F for 10–12 minutes. Crispy with less oil and cleanup!
🛒 COSORI Air Fryer Max XL – I swear by this one.
😋 Sauce It Up: What to Serve It With
Here’s where you make it fun. I put out little ramekins with 3–4 sauce options so guests can “dip their mood.”
Yes, I call it that. Yes, people roll their eyes. No, I don’t care.
• Sweet chili sauce = crowd-pleaser
• Mango chutney = tropical twist
• Sriracha + honey = spicy lovers unite
• Lime yogurt dip = creamy, zesty balance
Sometimes I’ll even make a coconut rice or simple green salad to go with it if I’m pretending to be a balanced adult.
🧊 Can You Make It Ahead? Yes, and Please Do
I’ve learned that frying shrimp at the last minute while your guests arrive is a recipe for a kitchen meltdown.
So now, I make the shrimp earlier in the day, let them cool completely, and reheat them in the oven or air fryer for 5 minutes right before serving.
Still crispy. Still delicious. No stress.
Also, if you’re hosting a backyard thing and someone shows up 45 minutes late (you know who they are), they’ll still think the shrimp just came out fresh. 😉
🥂 Pro Tips from Me to You
1. Keep the tails on – Not just for looks. It makes them easier to pick up and dip.
2. Use large shrimp – Small ones get lost in the coating.
3. Don’t crowd the pan – Give each little shrimp its space to shine.
4. Serve with cocktail napkins – Coconut crumbs get everywhere and I do not want to see shrimp grease on anyone’s jeans.
🛒 Quick Amazon Shopping Recap
• King Arthur Gluten-Free Flour
• Let’s Do Organic Shredded Coconut
🎉 Final Thoughts: Your Signature Dish Has Arrived
So here’s the deal. Coconut shrimp is now my thing.
Every friend group has that person who always brings “the good deviled eggs” or “those perfect brownies.” I’m now known as Shrimp Girl, and honestly—I’m okay with it.
This dish has saved me from cooking anxiety more times than I can count, and it’s guaranteed to impress anyone with taste buds.
Even if they’re gluten-free.
Even if they’re dairy-free.
Even if they’re just there for the dip.
So next time you’re invited to something, skip the chips and salsa.
Make coconut shrimp instead—and get ready to be complimented like never before.
Shrimply the best. (Sorry, had to.)
Disclosure: As an Amazon Associate, I may earn from qualifying purchases, but this does not affect my recommendations.I only suggest products I’ve personally vetted.
If you’re into real talk about life’s messier moments, loneliness, starting over, and figuring it all out. I host a podcast called Alone-ish where I get into all that and more. It’s basically me, some unfiltered thoughts, and a reminder that you’re not the only one feeling a little… alone-ish. https://open.spotify.com/show/0Ju9x9j8Q4RiONDf5XJ0g5?si=LYOFRkenSn-Pg4VTClRoog
Be Inspired..!! 
Leave a comment