Craving something crunchy, tropical, and just a little elevated? Today, we’re whipping up crispy infused coconut shrimp, Chronic Style—a golden, crunchy dish finished with a sweet and spicy twist and a drizzle of infused coconut oil. Whether you’re hosting a crew or just treating yourself, this recipe delivers bold flavor with mellow vibes.
Let’s get into it.
🎥 Watch: How to Make Cannabis Infused Coconut Shrimp
What You’ll Need
Before you start cooking, let’s get your ingredients and setup in order. You don’t need anything fancy—just a few bowls, a pan, and an appetite.
🦐 Ingredients:
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2 lbs shrimp (peeled and deveined)
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1½ cups shredded coconut
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¾ cup Panko breadcrumbs
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⅔ cup all-purpose flour
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2 eggs
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¼ tsp salt
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¼ tsp garlic powder
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¼ tsp cayenne pepper
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Salt and red pepper flakes, to taste
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Vegetable oil (for frying)
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Infused coconut oil or infused coconut butter, for finishing
💡 Need help making the infused oil? Check out our guide on infused coconut oil.
Shrimp Prep: Quick & Clean
Start by rinsing, peeling, and deveining your shrimp. Once they’re clean, pat them dry—this helps the coating stick better and keeps the texture crisp.
Season lightly with a pinch of salt and some red pepper flakes for a little kick.
Set Up Your Dredging Station
This is where things start getting messy—in a good way.
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In Bowl #1, whisk together the flour, garlic powder, cayenne, and salt.
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In Bowl #2, crack and beat your eggs until smooth.
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In Bowl #3, combine the shredded coconut and Panko breadcrumbs.
Now you’re ready to bread.
Take each shrimp and dip it into the flour mixture first, then the egg, and finally press it into the coconut-Panko mix. Make sure each one is fully coated—no naked shrimp here.
🧤 Pro tip: Use one hand for dry steps and one for wet to avoid turning your fingers into glue.
Want extra crunch? Pulse the Panko and coconut in a food processor for a coarser texture. And if you’ve got time, chill the breaded shrimp for 10 minutes before frying—it helps the coating stick.
Let’s Fry
Heat your oil in a pan over medium heat—aim for about 350°F to 375°F if you’re using a thermometer. Too hot, and your coconut will burn before the shrimp is done.
Fry in small batches for 2–3 minutes per side, or until the shrimp are golden brown and curl into a “C” shape. Transfer each batch to a paper towel-lined plate and let the oil come back up to temp before starting the next one.
🍤 Overcrowding the pan leads to soggy sadness. Give your shrimp room to breathe.
Time to Infuse
Once everything’s cooked and golden, it’s time to finish strong.
Melt your infused coconut oil or butter gently over low heat. Don’t rush it—high heat can damage cannabinoids and reduce potency.
Place the fried shrimp in a large bowl. Drizzle the infused oil over the top and toss gently until every piece is coated in that elevated flavor.
Serving Suggestions
You can serve your infused coconut shrimp with just about anything, but here are a few favorites:
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Thai sweet chili sauce
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Mango salsa
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Spicy mayo
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Fresh slaw or seasoned fries
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A squeeze of lime or sprinkle of lime zest for brightness
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Fresh cilantro for color and herbal flair
🥭 Tip: These are best served right away while the coating’s still crisp.
Final Thoughts
You’ve got the steps, the infusion, and now the ultimate tropical treat: crispy cannabis infused coconut shrimp. The sweet coconut crunch meets savory shrimp and wraps it all up with a mellow, infused kick—what’s not to love?
As always, dose responsibly. Start with a small amount of infused oil and see how you feel before going back for seconds (or thirds). Store any leftovers in an airtight, clearly labeled container, and keep them out of reach of kids or pets.
Frequently Asked Questions
How much infused oil should I use?
Start with a light drizzle—around 1–2 teaspoons per serving. You can always increase the dosage next time if needed.
Can I bake these instead of frying?
Yes! Bake at 375°F for about 15–18 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
How do I know when the shrimp are done?
They’ll turn golden brown and curl into a “C” shape. If they form a tight “O,” they’re probably overcooked.
Can I prep the shrimp ahead of time?
Definitely. Bread the shrimp and refrigerate them for up to 24 hours before frying.
Is store-bought infused oil okay to use?
Absolutely—just check the THC per serving and adjust your drizzle to match your comfort level.
