Coconut Shrimp

Ingredients

• 80 g (1 cup)unsweetened coconut flakes
• 80 g (1 cup)sweetened coconut flakes
• 30 g (1 cup)cornflake crumbs
• 1 teaspoon, dividedkosher salt or coarse sea salt
• to tastefreshly ground black pepper
• 4 largeeggs, well beaten
• 125 g (1 cup)plain flour
• enough for fryingvegetable oil
• 907 g (2 pounds)extra-large prawns, tails on
• to servemango habanero hot sauce

Instructions

1. 1

   Mix the coating

   On a large plate, mix the unsweetened and sweetened coconut flakes with the cornflake crumbs, ½ teaspoon of the salt and freshly ground black pepper. Set aside.

2. 2

   Beat the eggs

   Crack the eggs into a mixing bowl and beat well with a whisk or fork, adding the remaining ½ teaspoon of salt. Set aside.

3. 3

   Prepare the flour

   Spread the plain flour over another large plate and set it aside.

4. 4

   Heat the oil

   Pour enough oil into a large frying pan or casserole to reach about 2 cm deep. Set it over medium heat.

5. 5

   Coat the prawns

   Working one at a time, cover each prawn completely in flour and shake off the excess. Dip it fully into the beaten egg, then place it on the coconut mixture. Gently press the mixture over the prawn with your hands until it is covered; do not shake off the coating. Set the coated prawns aside on a plate or board.

6. 6

   Check the oil

   When all the prawns are coated, check the oil temperature: it should be about 175°C (350°F). If it is not hot enough, raise the heat to medium-high. Alternatively, dip in the tip of a prawn; the oil should bubble actively all around it.

7. 7

   Fry in batches

   Fry the prawns in batches without crowding the pan, for about 1 to 2 minutes per side, until cooked through, crisp and golden brown. Use rubber-tipped tongs to turn them by the tail so the coating stays intact, and avoid overcooking. Transfer to a drying rack or a platter lined with kitchen paper, then serve.

What is coconut shrimp?

Coconut shrimp is a fried seafood dish in which prawns are dipped in flour and egg, then covered in a coconut coating. This version pairs sweetened and unsweetened coconut with crisp cornflake crumbs for a contrast of flavours and textures.

It appears in Pati's Mexican Table Season 5, Episode 5, set in Campeche. The mango habanero sauce served alongside brings fruity heat to the rich, crunchy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 40g protein, 51g carbs, 35g fat.

The prawns provide most of the protein, while the flour, cornflakes and coconut contribute carbohydrates. Coconut, eggs and oil used in frying supply most of the fat; serve with plenty of vegetables or salad to balance the plate.

Why use two kinds of coconut?

Sweetened coconut adds a gentle sweetness, while unsweetened flakes keep the coating from tasting uniformly sugary. Cornflake crumbs bring a light, brittle crunch.

Keep the salt and pepper in the coating, rather than relying on the sauce to season each bite. The recipe divides the salt between the coconut mixture and the beaten eggs.

How to coat the prawns

Flour first: a thin, even layer helps the egg cling to the prawns. Shake off excess flour so the coating does not become pasty.

Press gently: after dipping in egg, use your hands to cover each prawn with the coconut mixture. Press just enough to help it adhere, and do not shake the coated prawns.

Getting the oil temperature right

Aim for oil at about 175°C. If you have a thermometer, check it before frying; otherwise, the recipe's test is to dip in the tip of a prawn and look for active bubbling around it.

Use a pan with enough room to fry in batches. Crowding lowers the oil temperature and makes it harder for the coating to turn crisp.

When are they done?

The prawns need about 1 to 2 minutes per side. Look for a crisp, golden coating and prawns that are cooked through, rather than leaving them in the oil longer than needed.

Turn them by the tails with rubber-tipped tongs to avoid breaking the crust. A drying rack or kitchen paper helps drain the fried prawns before serving.

Serving ideas

Serve the prawns straight away with mango habanero hot sauce, as directed. The sauce's fruitiness and chilli heat make a bold counterpoint to the coconut crust.

For a more substantial plate, pair them with a fresh salad or vegetables and a simple rice side. Keep the accompanying flavours uncomplicated so the crunchy coating remains the focus.

Recipe notes & tips

• Pat the prawns dry before coating so the flour and egg can cling evenly.
• Arrange the coating, beaten eggs and flour on separate plates before you start dipping.
• Press the coconut mixture on gently to keep the crust in place.
• Fry in batches so the prawns have room and the oil stays hot.
• Use rubber-tipped tongs to turn the prawns without damaging the coating.
• Serve soon after frying for the crispest texture.

Variations

• Extra heat: add a little finely chopped chilli to the mango habanero sauce.
• Milder dip: serve with a mild mango sauce instead of the habanero version.
• Citrus finish: offer lime wedges alongside the hot sauce.
• Smaller bites: use smaller prawns and watch them closely, as they may cook faster.
• Crunchier crumbs: crush cornflakes to a coarse crumb rather than a fine powder.

Common mistakes to avoid

• Wet prawns: pat them dry before dredging so the flour does not slide off.
• Thick flour layer: shake off excess flour before dipping in egg to avoid a heavy coating.
• Loose coconut crust: press the mixture gently onto the egg-coated prawns and do not shake them.
• Oil too cool: wait for active bubbling around a prawn tip before frying.
• Crowded pan: fry in batches so the coating can crisp instead of turning greasy.
• Overcooking: check after 1 minute per side and remove once crisp, golden and cooked through.

How to store

Refrigerate leftover prawns in an airtight container for up to 2 days. Reheat in an oven or air fryer until hot and crisp; the coating will soften if reheated in a microwave.

Frequently asked questions