Crispy, golden Captain D’s Coconut Shrimp made easy at home with a crunchy coconut coating and tender shrimp inside. Perfect appetizer or seafood dinner favorite.
Get ready to impress with this Captain D’s Coconut Shrimp Recipe that brings crispy, crunchy, and sweet flavors right to your table. Coated in a golden coconut batter, these shrimp deliver the perfect balance of tropical sweetness and savory crunch in every bite.
Whether you’re serving them as an appetizer or a main dish, this recipe is simple to make and guaranteed to satisfy your seafood cravings.
Why You Will Love This Recipe!
- Crispy, golden coconut coating with just the right crunch.
- Sweet and savory flavor that’s addictively delicious.
- Easy to make at home with simple ingredients.
- Perfect for appetizers, snacks, or a main course.
- Air fryer-friendly for a healthier, fuss-free cooking method.
Captain D’s Coconut Shrimp Ingredients
- Shrimp: Offers a tender and juicy base that pairs perfectly with the sweet and crispy coconut coating.
- Coconut Flour: Helps the batter stick to the shrimp, creating a base layer for the egg and coconut mixture.
- Granulated Sugar: For some added sweetness.
- Red Pepper Flakes: For added spice.
- Unsweetened Coconut Flakes: Adds a sweet, tropical flavor and a crispy texture to the shrimp when air-fried.
- Eggs: Acts as a binding agent, ensuring the coconut flakes stick to the shrimp.
- Sweet and Sour Sauce: For serving.
How To Make Captain D’s Coconut Shrimp
Prepare The Dredging Stations: If not already completed, peel and devein shrimp. Set up a dredging station for the shrimp. In a small bowl, mix coconut flour, sugar, and red pepper flakes. In a second bowl, lightly beat the eggs. Add coconut flakes to a third bowl.
Coat The Shrimp: Dredge the shrimp in the flour, evenly coat the surface and shake off any excess. Then, dip the shrimp into the whisked eggs. Hold the shrimp over the egg bowl to allow any excess egg to drip off. Then, dredge the shrimp in coconut flakes. Lightly press the coconut flakes into the shrimp to help it stick better.
Air Fry Coconut Shrimp: Place the shrimp in the air fryer and spray with canola oil or cooking spray. Do not stack the shrimp, and you may need to do a couple of batches depending on the size of your air fryer.
How Long To Cook Coconut Shrimp In Air Fryer: Set the air fryer to 400 degrees F and set cook time for 8-10 minutes. Flip the shrimp over (carefully) and spray with canola oil—halfway during the cooking process.
Captain D’s Coconut Shrimp Recipe Tips
- Use fresh or fully thawed shrimp for the best texture and even cooking.
- Peel and devein shrimp carefully to keep them clean and ready for coating.
- Press the coconut flakes firmly onto the shrimp for a crunchy, even coating.
- Don’t overcrowd the air fryer or pan — cook in batches to ensure crispiness.
- Serve immediately for maximum crunch, with your favorite dipping sauce on the side.
Storing, Freezing & Reheating Instructions
- Storing: Place leftover coconut shrimp in an airtight container and refrigerate for up to 2 days. Keep them on a paper towel to absorb moisture and maintain crispiness.
- Freezing: Cool shrimp completely before freezing in a single layer on a baking sheet. Transfer to a freezer-safe bag and freeze for up to 1 month.
- Reheating: Reheat in a preheated air fryer at 350°F for 3–5 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.
Captain D’s Coconut Shrimp Recipe Faqs
Can I use frozen shrimp for this recipe? Yes, just make sure to fully thaw and pat them dry before coating to ensure the batter sticks well.
What type of coconut flakes should I use? Use unsweetened, shredded coconut flakes for the best texture and flavor that’s not overly sweet.
Can I bake instead of air fry? Absolutely! Bake at 400°F for about 10-12 minutes, flipping halfway through until golden and crispy.
How do I keep the coconut flakes from falling off? Press the flakes firmly onto the shrimp after dipping in the egg wash to help them stick better.
What dipping sauces go best with coconut shrimp? Sweet chili sauce, tangy pineapple salsa, or classic cocktail sauce all pair perfectly.
Can I prepare the shrimp ahead of time? Yes, you can coat the shrimp and store them in the fridge for a few hours before cooking, but cook fresh for the best crunch.
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Captain D’s Coconut Shrimp Recipe
Description
Ingredients
- 1 pound raw large shrimp
- 1 cup coconut flour
- 1 teaspoon sugar
- 2 teaspoon red pepper flakes, optional
- 1 cup unsweetened coconut flakes
- 2 large eggs, whisked
- ¼ cup Sweet n sour sauce
Instructions
- If not already completed, peel and devein shrimp.
- Set up a dredging station for the shrimp. In a small bowl, mix coconut flour, sugar, and red pepper flakes. In a second bowl, lightly beat the eggs. Add coconut flakes to a third bowl.
- Dredge the shrimp in the flour, evenly coat the surface and shake off any excess. Then, dip the shrimp into the whisked eggs. Hold the shrimp over the egg bowl to allow any excess egg to drip off. Then, dredge the shrimp in coconut flakes. Lightly press the coconut flakes into the shrimp to help it stick better.
- Place the shrimp in the air fryer and spray with canola oil or cooking spray. Do not stack the shrimp, and you may need to do a couple of batches depending on the size of your air fryer. Set the air fryer to 400* and cook for 5 minutes. Flip the shrimp over (carefully) and spray with canola oil—Cook for an additional 5 minutes.
- Serve immediately with sweet n sour dip.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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david wooseh
amazing