Coconut Shrimp

Ingredients

• 10–12jumbo prawns
• 2egg whites
• 240 ml (1 cup)water
• 240 ml (1 cup)coconut cream
• 1 tsphot sauce
• 125 g (1 cup)plain flour
• 60 g (½ cup)potato starch
• 160 g (2 cups)coconut flakes
• 1 tspallspice
• 1 tsppaprika
• ½ tspkosher salt
• ½ tspblack pepper
• 1 tspsugar
• 360 ml (1½ cups)mango nectar (peach can be substituted)
• 1 smallred onion
• 4 clovesgarlic
• 1Scotch bonnet pepper (habanero can be substituted)
• 15 g (¼ cup, lightly packed)coriander leaves

Instructions

1. 1

   Mix the egg wash

   In a mixing bowl, combine the hot sauce, egg whites, coconut cream and water. Set the mixture aside.

2. 2

   Prepare the coating

   In a separate bowl, mix the plain flour, potato starch, coconut flakes, allspice, paprika, salt, black pepper and sugar.

3. 3

   Prepare the prawns

   Preheat the fryer to 165°C (325°F). Wash the prawns and dry them. Use a sharp paring knife to make incisions on both sides and remove the veins by hand or with the pointed end of the knife.

4. 4

   Coat and fry

   Dip each prawn in the egg wash, then dredge it in the flour mixture. Fry for 3–4 minutes and transfer to a wire rack to cool.

5. 5

   Make the sauce

   Purée the mango nectar, red onion, garlic, Scotch bonnet and coriander leaves together in a blender. Transfer the purée to a saucepan and cook over low heat for 15 minutes, until reduced and thickened. Set aside.

What are coconut shrimp?

Coconut shrimp are prawns coated in a coconut-rich crumb and fried until crisp. This Caribbean-inspired version pairs that crunchy coating with a mango sauce given extra heat by Scotch bonnet.

Coconut cream in the egg wash brings coconut flavour to the inside of the coating, while coconut flakes provide a more pronounced taste and texture on the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 737 calories, 11g protein, 73g carbs, 49g fat.

The recipe’s nutrition information lists 737 kcal per serving, with 73 g carbohydrate, 49 g fat and 11 g protein. Coconut cream, coconut flakes and the frying method contribute much of the fat, while the flour, starch and mango nectar supply carbohydrates; prawns provide protein. To balance the plate, serve with a generous fresh salad or vegetables.

How the coating comes together

Flour and potato starch: these form the dry coating around the prawns. Mixing them with the coconut flakes and spices distributes the seasoning throughout.

Egg wash: the mixture of egg whites, coconut cream, water and hot sauce gives the dry coating something to cling to. Dip each prawn before dredging it.

Getting the prawns ready

Dry prawns: washing is followed by drying, which helps avoid adding excess moisture before coating.

Remove the veins: make a shallow incision along each side and take out the veins by hand or with the knife tip, as described in the method. Handle the knife carefully.

Frying and checking doneness

Fryer temperature: preheat to 165°C (325°F) before adding the coated prawns. Fry them for 3–4 minutes, following the recipe’s timing.

After frying: move the prawns to a wire rack to cool. A rack lets air circulate around the coating rather than leaving the fried pieces sitting directly on a plate.

A sweet, hot dipping sauce

Fruit and heat: mango nectar brings sweetness, while the Scotch bonnet adds chilli heat. Use a habanero instead if that is what you have available.

Reducing: after blending, simmer the sauce gently over low heat for 15 minutes so it reduces and thickens. Keep it aside while the prawns are prepared.

Serving ideas

Serve the prawns with the mango sauce for dipping, keeping the crisp coating separate until serving. A fresh salad or sliced vegetables make a simple accompaniment.

The recipe makes four servings and works well as an appetiser. For a more substantial plate, add rice or another side alongside the prawns.

Recipe notes & tips

• Dry the prawns well after washing them before dipping them in the egg wash.
• Mix the dry coating thoroughly so the spices are spread evenly through it.
• Preheat the fryer to 165°C (325°F) before frying.
• Use a wire rack to cool the prawns after frying.
• Blend the sauce ingredients until smooth before reducing the purée over low heat.
• Choose a habanero in place of the Scotch bonnet if needed.

Variations

• Use peach nectar: substitute it for the mango nectar in the sauce.
• Swap the chilli: use a habanero instead of a Scotch bonnet.
• Adjust the heat: use less hot sauce in the egg wash for a milder coating.
• Change the herbs: try another fresh herb in place of the coriander leaves.
• Serve as a meal: add rice and vegetables alongside the prawns.

Common mistakes to avoid

• Wet prawns: dry them after washing so excess water does not carry into the coating.
• Skipping the egg wash: dip each prawn before dredging so the dry mixture can adhere.
• Uneven coating: mix the flour, starch, coconut and spices well before coating.
• Fryer not preheated: bring it to 165°C (325°F) before frying the prawns.
• Overcooking the sauce: keep it on low heat for the specified 15 minutes as it reduces and thickens.
• Leaving prawns on a plate: cool them on a wire rack as directed.

How to store

Refrigerate leftover prawns and sauce separately in covered containers and use within 2 days. Reheat the prawns in an oven or air fryer until hot to help restore some crispness; warm the sauce gently in a saucepan.

Frequently asked questions