This recipe delivers crispy coconut shrimp with an extra layer of flavor from coconut milk in the batter. The double coconut approach creates a texture that’s both crunchy outside and tender inside.
Ready in under 30 minutes, this dish is simple yet impressive. Serve with sweet chili sauce or a side of lime for a perfect balance of flavors.
Ingredients for Coconut Shrimp Recipe with Coconut Milk
Double coconut goodness with crispy shrimp and a rich, creamy batter ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🍤 | 1 lb | Peeled, deveined, tails on |
| Coconut Milk 🥥 | ½ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | ½ cup | For batter base |
| Cornstarch 🌾 | 2 tbsp | For extra crispiness |
| Shredded Coconut 🥥 | 1 ½ cups | Sweetened or unsweetened |
| Large Egg 🥚 | 1 whole | For binding batter |
| Baking Powder 🧂 | ½ tsp | Helps batter puff |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Vegetable Oil 🫒 | 2 cups | For frying (or as needed) |
| Sweet Chili Sauce 🍯 | ½ cup | For serving (optional) |
| Lime 🍋 | 1 whole | Cut into wedges for serving |
The shrimp quality matters here. Wild-caught or sustainably sourced is ideal—look for 16/20 count (that’s 16-20 shrimp per pound) at Whole Foods or a trusted seafood counter. The coconut milk should be full-fat for the best texture; Native Forest or Thai Kitchen are reliable brands. For the shredded coconut, unsweetened keeps the flavor pure, but sweetened adds a nice contrast to the savory shrimp.
No coconut milk? Half-and-half with a splash of coconut extract works in a pinch. If you’re out of cornstarch, arrowroot powder at the same amount does the trick. For extra crunch, panko breadcrumbs can replace up to half the shredded coconut. The shrimp can be fresh or frozen (thawed completely first). If using frozen, pat them very dry to help the batter stick.
Fry in batches to keep the oil hot and crispy. Leftovers reheat best in a 400°F oven for 5-8 minutes—microwaving makes them soggy. Serve immediately for peak crunch. The batter keeps the shrimp fresh for 1-2 days in the fridge, but they’re best eaten right away.
Why You’ll Love This Recipe
- One Bowl Wonder: I toss the shrimp in coconut milk, dredge in flour, and roll in shredded coconut—no fancy steps, just a straight line to the pan.
- Creamy Crunch: That double coconut hit from the milk and shreds gives every bite a rich, toasty sweetness with a crisp edge.
- Party Starter: I’ve served these at potlucks and date nights alike—always the first thing to disappear.
- Budget Stretch: A pound of shrimp and a can of coconut milk feed four easily, with leftovers that reheat surprisingly well.
Step-by-Step Instructions for Coconut Shrimp With Coconut Milk
This method delivers crispy, golden shrimp with rich coconut flavor inside and out.
Step 1: Prepare the Coconut Milk Batter
In a medium bowl, whisk together the 0.5 cup Coconut Milk, 0.5 cup All-Purpose Flour, 2 tbsp Cornstarch, 0.5 tsp Baking Powder, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Garlic Powder until smooth. The batter should be thick enough to coat the back of a spoon but still pourable.
Add the 1 whole Large Egg and whisk vigorously for 30 seconds until fully incorporated. The egg acts as the binder, ensuring the coconut coating adheres properly to the shrimp during frying. Let the batter rest for 5 minutes to allow the baking powder to activate slightly.
Step 2: Bread the Shrimp with Shredded Coconut
Place the 1.5 cups Shredded Coconut in a shallow dish. Pat the 1 lb Large Shrimp completely dry with paper towels—this is crucial for the coating to stick. Moisture on the shrimp creates a barrier between the batter and coconut, leading to patchy coating.
Dip each shrimp into the batter, letting any excess drip off, then roll it in the shredded coconut, pressing gently to ensure full coverage. Place the breaded shrimp on a plate and let them rest for 5 minutes while you heat the oil. This brief rest helps the coating set before frying.
Step 3: Fry the Shrimp to Golden Perfection
In a deep skillet or Dutch oven, heat the 2 cups Vegetable Oil to 350-375°F. Use a deep-fry or candy thermometer for accuracy. To test the oil without a thermometer, drop in a pinch of shredded coconut—it should sizzle immediately and rise to the surface.
Working in batches to avoid crowding, carefully lower the breaded shrimp into the hot oil. Fry for 2-3 minutes per side until the coating turns deep golden brown and the shrimp are cooked through. The coconut should be crispy, not dark brown or burnt. Drain on a paper towel-lined plate.
Step 4: Serve with Sweet Chili Sauce and Lime
Transfer the fried shrimp to a serving platter while still hot. The contrast between the crispy exterior and tender shrimp inside is best enjoyed immediately. Serve with the 0.5 cup Sweet Chili Sauce for dipping and 1 whole Lime cut into wedges for a bright, citrusy finish.
The sweet chili sauce complements the rich coconut flavor, while the lime adds a refreshing acidity that cuts through the richness. Squeeze fresh lime juice over the shrimp just before serving for maximum freshness.
Pro Tips For Making Coconut Shrimp Recipe With Coconut Milk
- Pat Shrimp Dry: I learned this the hard way—wet shrimp makes the coconut coating slide right off. Blot them with paper towels until completely dry before dredging.
- Chill the Batter: After mixing the coconut milk, flour, and cornstarch, let it rest in the fridge for 15 minutes. It thickens up just enough to cling better to the shrimp.
- Skip Overcrowding: Fry in small batches or the oil temperature drops, leaving you with greasy, soggy shrimp instead of crispy ones. Two or three at a time max in a standard pan.
- Toast the Coconut: Sounds weird, but it works: Lightly toast the shredded coconut in a dry pan for 2-3 minutes before coating. It adds a deeper, nuttier flavor that pairs perfectly with the shrimp.
Best Sauces and Condiments for This Recipe
Elevate your coconut shrimp recipe with coconut milk with these delicious sauces and condiments! 🔥😋 Whether you prefer a fiery kick or a sweet, tangy twist, the right pairing can take your dish to the next level.
Spicy Options
For heat lovers, a Thai chili sauce or sriracha mayo adds a bold punch. Mix sriracha with mayo for a creamy, spicy dip, or try a homemade chili-lime sauce with lime juice, honey, and red pepper flakes. Store-bought options like Sambal Oelek work great too—just dilute with a touch of coconut milk for a smoother texture.
Sweet and Tangy
A classic honey mustard or mango chutney complements the coconut flavors beautifully. For a homemade touch, blend pineapple juice, soy sauce, and brown sugar for a tropical glaze. Brands like Major Grey’s Chutney offer a convenient store-bought alternative.
Creamy and Rich
Balance the crispiness with a coconut dipping sauce—mix coconut milk with lime, garlic, and a pinch of salt. Alternatively, a garlic aioli (store-bought or homemade) adds richness. For a lighter option, try a yogurt-based dip with cilantro and lime.
Nutrition Facts
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