Coconut Shrimp Recipe

Ingredients

• 32jumbo prawns, peeled and deveined, tails on
• 60 g (½ cup)plain flour
• 1 tspseafood seasoning, such as Old Bay or similar
• ½ tspsalt
• ½ tspblack pepper
• 2 largeeggs
• 60 ml (¼ cup)coconut milk
• A few dasheshot sauce
• 198 g (7 oz)sweetened flaked coconut
• 60 g (1 cup)panko breadcrumbs
• As neededpeanut oil or vegetable oil, for frying

Instructions

1. 1

   Coat the prawns

   Put the prawns, flour, seafood seasoning, salt and pepper in a large resealable bag. Seal it and shake until the prawns are evenly coated.

2. 2

   Mix the egg wash

   Whisk the eggs, coconut milk and a few dashes of hot sauce together in a shallow bowl.

3. 3

   Combine the coating

   Mix the flaked coconut and panko breadcrumbs in a separate shallow bowl.

4. 4

   Bread and chill

   Dip each flour-coated prawn in the egg mixture, letting excess drip away, then press it into the coconut mixture so the coating sticks. Repeat with the remaining prawns and arrange them on a baking tray lined with wax paper. Freeze for 20 minutes to help set the coating.

5. 5

   Heat the oil

   Pour 5 cm (2 inches) of oil into a Dutch oven fitted with a frying thermometer. Heat the oil to 175°C (350°F).

6. 6

   Fry in batches

   Take the prawns from the freezer and fry for about 2 minutes per side, until golden brown. Work in batches so the pot is not overcrowded.

7. 7

   Drain the prawns

   Lift the prawns from the oil with a stainless-steel spider or slotted spoon. Set them on a paper-towel-lined platter or baking tray to drain.

8. 8

   Serve straight away

   Serve immediately with Asian sweet chilli sauce for dipping.

9. 9

   Try other cooking methods

   For air-frying, preheat the air fryer to 190°C (375°F) and prepare the prawns as described. Arrange them in a single layer in the basket and spray with cooking spray or oil from a mister. Cook for about 8 minutes, turning halfway; spray any dry spots again and continue until crisp, golden and cooked through, taking care not to overcook. For baking, preheat the oven to 200°C (400°F), coat a baking tray with cooking spray and arrange the prawns in a single layer. Spray the prawns and bake for 12–15 minutes, until golden, crisp and cooked through.

What are coconut shrimp?

Coconut shrimp are prawns coated in a crunchy mixture of coconut and breadcrumbs, then fried or baked. The dish is associated with American appetiser menus, where its sweet, crisp crust is often paired with a dipping sauce.

This version uses panko for a light crunch and sweetened coconut for a pronounced coconut flavour. Chilling the breaded prawns before cooking helps the coating stay in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 15g protein, 16g carbs, 23g fat.

The panko, flour and sweetened coconut provide most of the carbohydrates, while the frying oil and coconut contribute much of the fat. The prawns and eggs provide protein. Serve a portion with salad or vegetables to add freshness and make the plate more balanced.

Choosing the prawns

Prawn size: Jumbo prawns give you a generous centre beneath the coating and are easier to handle while breading. Keeping the tails on also gives you a convenient grip for dipping.

Preparation: Use peeled and deveined prawns, but leave the tail shells attached. Pat them dry if they feel wet, so the flour coating has a better chance of adhering.

Building the coating

Flour first: The seasoned flour creates a dry surface for the egg wash to cling to. Shake off any loose excess before dipping.

Coconut and panko: Press the mixture firmly onto each prawn, especially around the sides. Panko adds a rough, crisp texture, while sweetened coconut browns readily, so keep a close eye on the cooking.

Frying without losing the crust

Set the breading: The 20-minute freeze firms the coating and makes it less likely to come away when the prawns enter the oil. Arrange them in a single layer so they do not stick together.

Control the oil: Bring it to 175°C and let it recover between batches if the temperature drops. Avoid crowding the pot, which can lower the heat and make the coating less crisp.

Checking texture and doneness

Colour: Look for a golden-brown crust rather than waiting for a very dark finish; the sweetened coconut can brown quickly.

Centre: The prawns should be opaque and cooked through. The stated frying time is about 2 minutes per side, but size and oil temperature can affect how quickly they cook.

Serving ideas

Dipping sauce: Asian sweet chilli sauce is the suggested accompaniment, adding a sweet, tangy contrast to the coconut crust. Serve it in a small bowl so the coating stays crisp until each prawn is dipped.

On the plate: Offer these as a starter or part of a sharing spread. A fresh salad or simply cooked vegetables make a useful contrast to the fried coating.

Recipe notes & tips

• Set up the flour, egg wash and coconut-panko bowls in a row for a smoother breading process.
• Press the coconut mixture onto the prawns rather than just rolling them through it.
• Use a thermometer to check that the frying oil reaches 175°C.
• Fry in small batches and allow the oil to return to temperature between them.
• Drain the cooked prawns on paper towel and serve while the crust is crisp.

Variations

• Air-fryer version: Cook in a single layer at 190°C for about 8 minutes, turning halfway and spraying any dry patches.
• Oven-baked version: Bake at 200°C for 12–15 minutes on a greased tray, until crisp and cooked through.
• More heat: Add extra hot sauce to the egg wash for a spicier coating.
• Different seasoning: Replace the seafood seasoning with another savoury seasoning blend.
• Dipping sauce: Serve with a different dipping sauce if you do not have Asian sweet chilli sauce.

Common mistakes to avoid

• Skipping the chill: Freeze the coated prawns for 20 minutes so the breading has time to set.
• Loose coating: Press the coconut-panko mixture onto each prawn to help it adhere.
• Crowded pot: Fry in batches so the oil stays hot and the prawns have room to cook evenly.
• Oil too cool: Bring the oil to 175°C before adding a batch to help the coating crisp.
• Overcooking: Check for opaque, cooked-through centres and remove the prawns once ready.

How to store

For the best texture, serve the prawns straight after cooking. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in an oven or air fryer until hot and crisp; the coating may soften in storage.

Frequently asked questions