Coconut Crisp Shrimp with Springy Rice

Save this recipe on:

Golden, crisp, and utterly irresistible — this Coconut Crisp Shrimp with Springy Rice is the kind of dish that turns a regular weeknight into something truly special. Juicy shrimp are coated in a seasoned coconut crust, seared to perfection, and nestled on a bed of fluffy, fragrant rice. Each bite delivers a perfect mix of crunch, tenderness, and the subtle sweetness of coconut.

This dish is not just easy on the eyes — it’s packed with flavor and texture. The shrimp are pan-fried until beautifully crisp, while the rice adds a soft, starchy balance. Finished with a scatter of fresh herbs and maybe even a drizzle of chili-lime sauce, it’s a tropical treat that comes together quickly and satisfies deeply.

Why You’ll Love This Coconut Crisp Shrimp with Springy Rice

• Bold, tropical flavor: The toasted coconut and tender shrimp are a match made in culinary heaven.
• Quick to make: This dish is weeknight-dinner easy yet fancy enough for company.
• Great texture contrast: Crispy coating meets soft rice in the best way.
• Customizable: Swap herbs, adjust spice levels, or even switch the rice for quinoa or noodles.

What Kind of Coconut Should I Use?

For the best crisp and flavor, go with unsweetened shredded coconut. It gives a cleaner, more balanced taste and won’t burn as quickly as sweetened coconut. If all you have is sweetened, reduce the amount and watch the heat when cooking. As for shrimp, medium to large peeled and deveined shrimp work best for both bite and presentation.

---

Ingredients for the Coconut Crisp Shrimp with Springy Rice

This recipe balances a short, simple ingredient list with maximum flavor payoff. Each item serves a purpose in layering texture and taste:

• Large shrimp (peeled and deveined) – The star of the dish. Go for fresh or high-quality frozen shrimp for best results.
• Unsweetened shredded coconut – Adds a golden, crispy coating with toasty flavor.
• Panko breadcrumbs – Light and airy, they help achieve that ultra-crunchy texture.
• Eggs – Used for dredging and helping the coating stick to the shrimp.
• All-purpose flour – Helps bind the coconut and panko to the shrimp.
• Salt and pepper – Basic seasoning to enhance the shrimp and crust.
• Garlic powder and paprika – Adds savory depth and a subtle kick.
• Vegetable oil – For frying; choose one with a high smoke point.
• Cooked jasmine or long-grain rice – Soft, springy rice that soaks up the flavor beautifully.
• Fresh chives or parsley – Optional garnish that adds freshness and color.

How To Make the Coconut Crisp Shrimp with Springy Rice

Step 1: Prep the Breading Station

In three separate bowls, place flour seasoned with salt, pepper, garlic powder, and paprika; beaten eggs; and a mix of shredded coconut and panko breadcrumbs. Set them up assembly-line style.

Step 2: Coat the Shrimp

Pat the shrimp dry. Dredge each piece in flour, then dip in egg, and finally press into the coconut-panko mixture. Make sure each shrimp is well-coated for maximum crisp.

Step 3: Fry to Golden Perfection

Heat a skillet over medium-high heat and add enough oil to lightly coat the bottom. Fry the shrimp in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.

Step 4: Prepare the Rice Base

Warm your cooked rice and fluff with a fork. Spoon into serving bowls to make a soft bed for the shrimp.

Step 5: Assemble and Serve

Place the crispy shrimp on top of the rice. Garnish with chopped chives or parsley. Optional: add a squeeze of lime or a drizzle of spicy mayo or chili oil for an extra kick.

---

Serving and Storing Coconut Crisp Shrimp with Springy Rice

This recipe serves 4 people generously, making it a fantastic option for family dinners or easy entertaining. Serve the shrimp hot and crisp, directly over freshly cooked rice for the best texture experience. If you’re prepping ahead, you can make the rice in advance and reheat it before serving.

To store leftovers, let everything cool completely. Store the shrimp and rice separately in airtight containers in the refrigerator for up to 3 days. To reheat, crisp the shrimp in a skillet or toaster oven to bring back that texture — microwaving can make the coating soggy.

What to Serve With Coconut Crisp Shrimp with Springy Rice?

Mango Avocado Salsa

A refreshing fruit-based salsa adds color, brightness, and sweetness that balances the savory shrimp.

Simple Cucumber Salad

Crisp cucumbers with rice vinegar and sesame seeds add crunch and contrast.

Chili-Lime Mayo

Whip up a quick dip using mayo, lime juice, and sriracha or chili garlic sauce. Great for drizzling or dipping.

Garlic Green Beans

Sauteed green beans with garlic and soy sauce round out the plate with a veggie hit.

Pineapple Fried Rice

For an extra tropical twist, skip plain rice and go for pineapple fried rice as a vibrant base.

---

Frequently Asked Questions

Can I bake the shrimp instead of frying?

Yes! While pan-frying gives the crispiest result, you can bake the shrimp at 425°F on a parchment-lined baking sheet. Spray the coated shrimp lightly with oil and bake for about 12-15 minutes, flipping halfway through. They won’t be quite as golden, but they’ll still be delicious.

Is there a gluten-free version of this recipe?

Absolutely. Use gluten-free panko breadcrumbs and a gluten-free flour blend in place of all-purpose flour. Be sure your coconut is also certified gluten-free.

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat dry before breading. Excess moisture can make the coating soggy and cause splattering when frying.

What kind of rice is best for this recipe?

Jasmine rice or long-grain white rice works beautifully. They stay fluffy and absorb sauces well. For a twist, you could also try coconut rice or cauliflower rice if you’re keeping it low-carb.

How can I make this spicier?

To add heat, mix a pinch of cayenne or red pepper flakes into the flour or coconut coating. You can also pair the dish with a spicy dipping sauce like the Chili-Lime Mayo mentioned earlier.

---

Print

Save this recipe on: