Coconut Shrimp


Coconut Shrimp

Coconut Shrimp

Camarones al Coco

Recipe Yield

6 servings

Cooking time

25 minutes

Rate this recipe

4.50 from 6 votes


  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce

To Prepare

  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.


28comments inCoconut Shrimp

  1. Linda

    Feb 15

    Hi Pati
    My husband and I had these shrimp for Valentine’s Day dinner along with a steak. It was a nice evening. We so enjoy your cooking. We have had many of your recipes please keep up the good work❤️💗💕

    1. Pati Jinich

      Feb 15

      Thanks so much Linda, so glad you enjoyed this recipe with your husband, yay!

  2. Jenny

    Jan 29

    Hola, Pati! Can I bake these instead??

    1. Pati Jinich

      Jan 30

      Hi Jenny! I like these fried because they get really crisp and crunchy, but I don’t see why you couldn’t bake them. Let me know how they come out if you try!

  3. Micciela

    Nov 02

    Hi Pati ,where can I find the video? I love your videos!

    1. Pati Jinich

      Nov 05

  4. Maria Caldeira

    Apr 19

    Hi Pati… Love your cooking shows, I try my very best not to miss them when they are aired.
    Got few questions for you…
    1. In your Coconut Shrimp recipe, can I use freshly grated coconut?
    2. In place of corn flakes can I used bread crumbs or samolina?

    1. Pati Jinich

      Apr 19

      Give it all a go, Maria!

  5. Michelle Johnson

    Jan 05

    We saw this on your show last night and had to try it. It turned out fantastic. The mango habanero sauce is like nothing I’ve ever had before. I wasn’t able to find any fresh habanero peppers (we live in northern Ontario) but I had some pickled habanero to substitute. Love the sweet and heat from the sauce! I will definitely make this recipe again. Thank you!!

    1. Pati

      Jan 07

      So happy to hear that you will make it again, Michelle.

  6. Anonymous

    Oct 19

    I didnt get sll recipe for habanero sauce for the shrimp

  7. Lluvia

    Oct 05

    Can I please have the recipe for the habanero sause you used on the shrimp?

  8. Leeanne

    Oct 05

    How do you make the mango habernero hot sauce? Recipe isn’t above on this page?

    1. Pati

      Oct 06

  9. Vince Amato

    May 15

    Hi Pati –
    I just saw the Campeche show and had to call my wife over to see it. We go to Mazatlan every year and Camarones al Coco con Salsa Picante de Mango y Habanero is one of our favorite things to get there. And now you showed us how to make it at home!
    Can’t wait to try it. Some restaurants we go to butterfly the huge shrimps before they batter them and you get a lot more crunchy coating.

    1. Pati

      May 18

      Vince, I’m so happy you now can make one of your favorite dishes at home!

  10. Kathy Stancampiano

    Apr 07

    Is this raw shrimp?

    I thought I saw you use coconut milk also??

    1. Pati

      Apr 07

      Yes use raw shrimp and then dredge them in the coconut mixture, eggs, and flour, fry them, and enjoy!

  11. Richard Riley

    Mar 22

    Huge fan of your show. This is the second time that I’ve made your coco shrimp. This last time, I told my son to invite his friends over. One of his friends does not even like shrimp. He ate them. Huge hit. I did make one slight modification with the flour, and that was using 1/2 gen purpose flour and 1/2 coconut flour, only because I had it. Also using 12/15 count is the perfect size for an even balance of shrimp to crunch.
    Family can’t wait for me to make it again. Thanks Pati !!

    1. Pati

      Mar 23

      So happy to hear your son and his friend enjoyed the shrimp!

  12. Kathy Knight

    Feb 10

    Looks so good! My n mom isn’t eating well. Family takes turns cooking for her. (lit’s of good cooks). I’m making coconut shrimp aND can’t stop thinking abut Patios coconut shrimp. Wish me luck!.Kathy Knight

    1. Pati

      Feb 13

      Good luck Kathy! I hope you and your mom like them.

  13. Sue Mastroianni

    Feb 09

    I made the coconut shrimp for the 1st time and they were excellent. Something I will definitely make again and may even try with chicken tenders.
    Since there are only 2 of us, I cut the recipe in half and still had left over topping,probably because it was less than 1 lb of shrimp (12 jumbo). I used less oil in a non stick pan so it was more of a saute but the topping was still very crispy.
    I served it with cocktail sauce as my husband is not a fan of mango 🙁

    Thanks Pati, we love you and your show. You’re adorable!

    1. Pati

      Feb 09

      Sue, thank you so much for your lovely message…Let me know how the coconut chicken turns out

  14. Susan Convenuto

    Feb 05

    My husband is salivating for fish ceviche he saw on your Campeche show. Can I please have the recipe? Thanks

    1. Pati

      Feb 06

      Here it is Susan…I hope you and your husband enjoy it!

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