These crunchy coconut shrimp are fried to golden perfection in a coconut panko crust for the perfect appetizer or snack

What are coconut shrimp?

Coconut shrimp is a popular appetizer or entrée that consists of shrimp coated in a batter and a mixture of shredded coconut and breadcrumbs before being fried until golden and crispy. The combination of sweet coconut and savory shrimp creates a delightful contrast in flavors and textures.

Typically, coconut shrimp is served with dipping sauces such as sweet chili sauce, mango salsa, or a creamy coconut-based sauce to complement the dish. It’s a favorite in many coastal and tropical cuisines, often enjoyed for its crunchy exterior and juicy, tender shrimp inside.

Ingredients

• Self-raising flour: Provides the structure and puffiness in the batter, thanks to the included leavening agents (usually baking powder and salt).
• Cornstarch: Helps to create a light, crispy texture in the batter.
• Water: Acts as a liquid base to mix with the dry ingredients, forming a smooth batter.

• Hot sauce: Adds a subtle heat and flavor to the batter, enhancing the overall taste.
• Chicken powder: Adds a savory umami flavor to the shrimp, enhancing their taste.
• Large or jumbo prawns, tail on: The main ingredient; shrimp provide the protein and primary flavor of the dish. Keeping the tails on makes them easier to handle and adds visual appeal.

• Shredded coconut flakes: Adds a sweet, nutty flavor and crispy texture to the coating. Make sure you use unsweetened not sweetened coconut flakes as we’re making a savory dish!
• Panko breadcrumbs: Contributes to the crispy texture of the coating, creating a light and airy crunch.

How to make coconut shrimp

1. In a mixing bowl, combine the self-raising flour and cornstarch.
2. Gradually add the water while stirring to avoid lumps.
3. Mix in the hot sauce until the batter is smooth and well combined.

1. Sprinkle the chicken powder over the prawns and toss to coat evenly.
2. In a shallow dish, combine the shredded coconut flakes and panko breadcrumbs.
3. Dip each prawn into the batter, allowing any excess to drip off.
4. Roll the battered prawn in the coconut and panko mixture, pressing lightly to ensure an even coating.

1. Heat oil in a deep pan or fryer to 350°F (175°C).
2. Carefully add the coated prawns to the hot oil, a few at a time, to avoid overcrowding.
3. Fry until golden brown and crispy, about 2-3 minutes per side.
4. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.

Tips for perfect coconut shrimp

Use Fresh Shrimp: Fresh shrimp will provide the best texture and flavor. If using frozen shrimp, ensure they are fully thawed and patted dry before coating.

Dry the Shrimp: Pat the shrimp dry with paper towels before coating to help the batter and coconut mixture adhere better.

Even Coating: Make sure the shrimp are evenly coated in the batter and the coconut-panko mixture. Press the coating lightly to ensure it sticks well.

Chill Before Frying: After coating, place the shrimp in the refrigerator for about 10-15 minutes. This helps the batter and coating set, reducing the chances of it falling off during frying.

Maintain Oil Temperature: Use a deep-fry thermometer to maintain the oil at a steady 350°F (175°C). If the oil is too hot, the coating will burn before the shrimp is cooked. If it’s too cool, the shrimp will absorb more oil and become greasy.

Fry in Batches: Avoid overcrowding the pan, as this can lower the oil temperature and lead to uneven cooking. Fry the shrimp in small batches for the best results.

Drain Properly: Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil. This helps keep them crispy.

Coconut Shrimp

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Print Recipe

These crunchy coconut shrimp are fried to golden perfection in a coconut panko crust for the perfect appetizer or snack

• Total Time: 30 minutes
• Yield: 10 Shrimp 1x

Ingredients

Scale 1x2x3x

Batter

• 1/2 cup Self-raising
• 1/4 cup Cornstarch
• 1 cup Water
• 1 tbsp Hot sauce

Shrimp

• 1 tsp Chicken powder
• 10 Large shrimp, tail on

Coconut

• 1/2 cup Shredded coconut flakes
• 1/2 cup Panko breadcrumbs

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Instructions

1. In a mixing bowl, combine the self-raising flour and cornstarch.
2. Gradually whisk in the water while stirring to avoid lumps.
3. Mix in the hot sauce until the batter is smooth and well combined.
4. Peel and remove the vein from the prawns, leaving the tails on.
5. Sprinkle the chicken powder over the prawns and toss to coat evenly.
6. In a shallow dish, combine the shredded coconut flakes and panko breadcrumbs.
7. Dip each prawn into the batter, allowing any excess to drip off.
8. Roll the battered prawn in the coconut and panko mixture, pressing lightly to ensure an even coating.
9. Heat oil in a wok, deep pot or fryer to 350°F (175°C).
10. Carefully add the coated prawns to the hot oil, a few at a time, to avoid overcrowding.
11. Fry until golden brown and crispy, about 2-3 minutes per side.
12. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
13. Serve the coconut shrimp hot with your favorite dipping sauce or lime wedges

• Author: Vincent Yeow Lim
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Easy
• Cuisine: American

Nutrition

• Serving Size: 1 shrimp
• Calories: 102
• Sugar: 0.8 g
• Sodium: 178.9 mg
• Fat: 2.5 g
• Carbohydrates: 12.8 g
• Fiber: 0.9 g
• Protein: 7.3 g
• Cholesterol: 45.6 mg