Coconut Crisp Shrimp with Springy Rice

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Golden, crispy, and bursting with tropical flavor, these Coconut Crisp Shrimp with Springy Rice bring a delicious escape to your dinner table. Each bite delivers juicy shrimp enveloped in a coconut-laced coating, fried to perfection, and served alongside light, herby rice that balances the richness with fresh, zesty notes. It’s a meal that feels like vacation in a bowl.

Whether you’re planning a casual summer dinner or need a crowd-pleasing appetizer, this recipe checks all the boxes. The contrast of crunchy shrimp against fluffy, vibrant rice keeps things exciting, and the best part? It all comes together with simple ingredients and minimal prep. Add a sweet chili dipping sauce or a spritz of lime and you’re good to go!

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What Kind of Shrimp Should I Use?

Large or jumbo shrimp work best for this recipe—peeled and deveined, tail-on for presentation if you’d like. You can use fresh or frozen shrimp (just make sure they’re thawed completely and patted dry before coating).

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Ingredients for the Coconut Crisp Shrimp with Springy Rice

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• ½ cup all-purpose flour
• 2 large eggs
• ¾ cup shredded unsweetened coconut
• ¾ cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Oil for frying (vegetable or canola)

For the Springy Rice:

• 1 cup jasmine rice
• 2 cups water
• ½ teaspoon salt
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 tablespoon olive oil

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How To Make the Coconut Crisp Shrimp with Springy Rice

Step 1: Prep the Shrimp

Pat the shrimp dry with paper towels. This ensures the coating sticks well and crisps up nicely. Set up a dredging station with three shallow bowls: one with flour mixed with garlic powder, salt, and pepper; one with beaten eggs; and one with a mixture of panko breadcrumbs and shredded coconut.

Step 2: Coat the Shrimp

Dredge each shrimp in the seasoned flour, then dip in the egg wash, and finally press into the coconut-panko mixture until fully coated. Place coated shrimp on a plate and refrigerate for 10 minutes to help the coating adhere.

Step 3: Cook the Rice

In a medium saucepan, bring 2 cups of water and 1 cup of jasmine rice to a boil. Add salt, then reduce heat to low, cover, and let simmer for about 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and stir in chopped cilantro, lime juice, lime zest, and olive oil.

Step 4: Fry the Shrimp

Heat oil in a large skillet over medium heat until shimmering. Fry the shrimp in batches for 2-3 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate.

Step 5: Serve and Enjoy

Serve the hot coconut shrimp over a bed of springy rice. Garnish with extra cilantro or lime wedges if desired, and add a side of sweet chili sauce or aioli for dipping.

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How to Serve and Store Coconut Crisp Shrimp with Springy Rice

For the best experience, serve the coconut shrimp fresh and hot right after frying—that’s when the exterior is at its crunchiest. Pair it with the springy cilantro-lime rice while it’s warm and fluffy. You can elevate the presentation with a wedge of lime, a sprinkle of chili flakes, or a drizzle of your favorite dipping sauce.

If you have leftovers, store the shrimp and rice separately in airtight containers. The shrimp will keep in the fridge for up to 2 days and can be reheated in the oven or air fryer to maintain crispiness. The rice stays good for about 3 days and can be microwaved or lightly sautéed to reheat.

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Frequently Asked Questions

What kind of coconut should I use?

Use unsweetened shredded coconut for the best texture and balance of flavor. Sweetened coconut can make the dish overly sugary.

Can I make this shrimp in the air fryer?

Yes! Spray the coated shrimp with oil and air fry at 375°F for about 6-8 minutes, flipping halfway through. They won’t be quite as golden as pan-fried, but still delicious and crunchy.

Can I substitute another grain for the rice?

Absolutely. Quinoa or couscous would also work well with the coconut shrimp, and you can keep the same flavor profile with lime and herbs.

How do I make it spicier?

Add chili flakes to the coconut coating or serve the shrimp with a spicy aioli or sriracha-based dip.

Is this dish gluten-free?

You can easily make it gluten-free by swapping the flour and panko for your favorite gluten-free alternatives.

Can I prepare the shrimp in advance?

You can coat the shrimp and refrigerate them a few hours ahead of time. Wait to fry until right before serving for the best crisp.

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Want More Seafood Ideas?

If you love these Coconut Crisp Shrimp with Springy Rice, you’ll want to try out more of my shrimp and seafood creations:

• Garlic Butter Shrimp Scampi Lasagna for a bold pasta twist.
• Creamy Crab and Shrimp Seafood Bisque when you’re craving cozy elegance.
• Yummy Grilled Shrimp Bowl with Avocado Corn Salsa for a fresh and hearty meal.
• Healthy Lemon Butter Baked Cod for a light and zesty dinner.
• Air Fryer Bang Bang Salmon Bites if you want that perfect mix of crispy and creamy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest seafood board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go spicy or keep it classic? Did you pair it with mango salsa or something bold?

I love seeing your creations and swaps—your feedback helps everyone cook better.

Explore more of my daily recipes and kitchen experiments on Pinterest – Nina Dishes for even more tasty inspiration.

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