Best Coconut Shrimp Recipe – How To Make Coconut Shrimp

Caitlin Bensel

Coconut Shrimp will transport you to the tropics via this fun finger food! It starts with a classic breading of flour, eggs and milk, and panko breadcrumbs, but takes a twist with the addition of unsweetened shredded coconut. Although you can fry them in vegetable oil only, adding a spoonful of coconut oil adds extra coconut flavor. It’s the perfect crispy, salty and tangy starter for any Christmas dinner menu!

What are coconut shrimp made of?

Start with jumbo shrimp tails off, so your guests have a little something to hold on to when they take their first crispy bite. This shrimp recipe follows a standard three-step breading process: first, dredge the shrimp in flour, then dip them in a mixture of eggs and milk, before coating them in a breading consisting primarily of shavings of coconut and a little panko breadcrumbs. Batch fry the prawns in a mixture of coconut oil and vegetable oil, and serve with a dip made from orange marmalade, Thai sweet chili sauce, soy sauce and lime juice . It’s like your favorite shrimp cocktail, only better!

How long does it take to cook shrimp?

Shrimp cook quickly and this recipe is no exception. Heat the oil to 350° and use a thermometer to make sure the oil is not too hot (which will burn the breading and dry out the prawns!) At this temperature, the prawns will take between 30 and 60 seconds each side to brown brown on the outside, but stay juicy on the inside. You’ll know the shrimp are done when they firm up and curl into a loose “C” shape. If they’ve gone past the letter “C” and look like a tight little letter “O”, it’s definitely time to pull them out! They might be slightly overcooked.

How to devein shrimp?

Buy the shrimp already peeled and deveined (but look for shrimp with the tail left on!) Or, peel the shell first. Next, cut a small slit along the back curve of the shrimp. Rinse the dark grainy vein with cold water or pat it dry with a paper towel. If rinsing, just be sure to pat the prawns dry before breading them, so that only a thin, light coating of flour sticks.

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Yields:

4 – 8


portions

Preparation time:

0

hours

20

minutes

Total time:

0

hours

30

minutes

For the Shrimps:

1 1/2 lbs.

giant prawns (21 to 25 units)

1 ea.

unsweetened grated coconut

1/4 tsp.

ground black pepper

1/4 tsp.

red pepper flakes

Vegetable oil, for frying

Lime wedges, for serving, optional

For the dip:

1/4 tsp.

orange or peach marmalade

1/4 tsp.

Thai sweet chili sauce

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  1. For the prawns: shell the prawns, leaving the tail. Cut a shallow slit along the back, curved edge of the shrimp. Wipe or flush the vein. Place on a plate lined with paper towel and blot very dry. Refrigerate until use.
  2. Meanwhile, put the flour on a plate. Whisk together eggs and milk in a wide, shallow bowl. Combine coconut, panko, salt, pepper and red pepper flakes in another wide, shallow bowl. Work 3-4 pieces of shrimp at a time, dredge in flour to coat completely, dip in egg mixture, then coat in coconut mixture. Set aside in a single layer on a baking sheet.
  3. Meanwhile, heat a large skillet filled with coconut oil and vegetable oil about 1/4 inch over medium-high heat until very hot (about 350 degrees). Place half the shrimp in a single layer and cook until browned on one side, 30 to 60 seconds. Flip and cook for 30-60 seconds more, until shrimp curl into a C-shape. Remove from oil and transfer to a paper towel-lined plate. Repeat with the remaining shrimp.
  4. For the sauce: Whisk together the marmalade, chili sauce, lime juice and soy sauce in a small bowl.
  5. Serve the shrimp warm with the dip and lime wedges, if desired.

For 4 people as a starter or up to 8 people as a starter.

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