5.0 (3 reviews)
Joe's Crab Shack Coconut Shrimp (Copycat)
Crispy coconut-crusted shrimp with sweet tropical flavor. Perfect copycat of Joe's Crab Shack's famous appetizer with pineapple sauce.
Joe's Crab Shack Coconut Shrimp is a copycat recipe that brings the restaurant's sweet, crispy shrimp appetizer home. The dish traces back to the Tiki bar boom that followed Prohibition, when Ernest Gantt, known as Donn Beach, returned from a deckhand stint in the Far East and South Pacific and opened Don's Beachcomber in Hollywood in 1933. Four years later he moved across the street to open Don the Beachcomber, where coconut fried shrimp became one of the most popular items. That same combination of crunchy coconut and tender shrimp is what makes this version so appealing.
Why you’ll love this easy coconut shrimp recipe
- The three-step breading, cornstarch, egg wash, then coconut mixture, gives a coating that stays put and turns golden and crisp.
- The sweet flaked coconut pairs with the tangy pineapple dipping sauce for a tropical flavor combo.
- It's a true copycat of the restaurant favorite, so you can skip the trip and make it at home.
Key ingredients for authentic coconut shrimp
- Raw large shrimp provide the tender bite and hold up to the coating. Look for peeled and deveined shrimp to save time. You can use medium shrimp, but adjust frying time.
- Flaked coconut creates the signature sweet crust. Use sweetened flaked coconut for the classic flavor; unsweetened works if you want less sugar. Check the package for freshness.
- Cornstarch does double duty, dusting the shrimp and mixing into the coating for extra crispness. No direct substitute in the dusting step, but you can use potato starch.
Kitchen tools for making coconut shrimp
- Deep fryer or heavy-bottomed pot for even heat and enough oil for frying
- Deep-fry thermometer to monitor oil temperature, though the recipe doesn't specify a number, it helps keep the oil hot enough
- Slotted spoon for lifting the shrimp out of the oil
- Wire rack set over a baking sheet to drain the fried shrimp
Tips for making the best coconut fried shrimp
- Dust the shrimp with cornstarch first. This dry layer helps the egg wash cling, so the coconut coating doesn't slide off during frying.
- Watch for the shrimp to float to the top of the oil. That's your sign they're cooked, and it also means you should pull them out quickly to avoid overcooking.
- Use flaked coconut as the recipe calls for. It gives the right texture and sweetness; shredded coconut will change the coating.
- Fry in small batches so the oil temperature stays steady and the shrimp cook evenly.
Coconut shrimp variations to try
- Add a pinch of cayenne or chili powder to the coconut mixture for a spicy kick.
- Try the same breading on chicken tenders for a non-seafood version.
- Add a teaspoon of lime zest to the coconut mixture for extra brightness.
What to serve with this coconut shrimp recipe
This shrimp appetizer is best served hot with a dipping sauce. The restaurant pairs it with pineapple sauce, but cocktail sauce works too.
Dipping sauces and toppings
- Pineapple dipping sauce for the sweet tropical flavor
- Cocktail sauce for a tangy contrast
- Lime wedges for a bright squeeze
Side dishes
- Coleslaw for a cool crunch
- Steamed rice or coconut rice to round out the meal
- A simple green salad with citrus vinaigrette
How to store leftover coconut shrimp
Leftover coconut shrimp keep in the fridge for up to 2 days in an airtight container. Place a paper towel in the container to absorb moisture, though the coating will soften.
Can you freeze coconut shrimp?
Yes, you can freeze cooked coconut shrimp for up to a month. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw in the fridge before reheating.
Best way to reheat coconut shrimp
To reheat, place the shrimp on a baking sheet in a 350°F oven for 5 to 7 minutes, flipping once, until hot and crisp. Avoid the microwave, which will make the coating soggy.
Source recipe: Joe’s Crab Shack Coconut Shrimp (Copycat) (SnapChef ID 446b6c12-fe8e-4f9f-82e3-bf490130c575). Nutrition is estimated per serving.
Recipe
Joe's Crab Shack Coconut Shrimp (Copycat)
Ingredients
Instructions
- Mix eggs and water. Set aside. Place 1/3 cup of cornstarch in a bowl for a dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend well.
- Heat oil for deep frying. Roll shrimp in cornstarch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked.
- Take care not to overcook shrimp. Serve with Joe's Crab Shack Pineapple dipping sauce or cocktail sauce.
Notes
- This shrimp appetizer is best served hot with a dipping sauce. The restaurant pairs it with pineapple sauce, but cocktail sauce works too. Dipping sauces and toppings Pineapple dipping sauce for the sweet tropical flavor Cocktail sauce for a tangy contrast Lime wedges for a brigh
- Leftover coconut shrimp keep in the fridge for up to 2 days in an airtight container. Place a paper towel in the container to absorb moisture, though the coating will soften.
Nutrition per serving, estimated
| Calories | 622 kcal | 31% DV |
|---|---|---|
| Protein | 31 g | 62% DV |
| Fat | 35 g | 45% DV |
| Carbs | 46 g | 17% DV |
| Fiber | 8 g | 29% DV |
| Sugar | 6 g | — |
| Sodium | 1515 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, thaw the shrimp completely and pat them dry before breading. Excess moisture will make the coating slide off. If the shrimp are already peeled and deveined, you're ready to go.
Can I make this coconut shrimp gluten-free?
Yes, swap the all-purpose flour for an equal amount of cornstarch. The rest of the coating is already gluten-free, but check your coconut and other ingredients for any cross-contamination.
What's the best oil for frying coconut shrimp?
Use a neutral oil with a high smoke point, like vegetable or canola oil. The recipe calls for vegetable oil, and it works well because it doesn't overpower the coconut flavor.
Why does the recipe use both cornstarch and flour?
Cornstarch adds crispness and helps the coating adhere, while flour gives the crust structure. Together they create a light, crunchy shell that doesn't fall off during frying.
