Ingredients needed
Shrimp/prawns. Use shelled, deveined prawns or jumbo shrimp. Frozen shrimp is perfectly fine, simply allow to thaw in the fridge overnight. Flour. Eggs. Desiccated coconut. Unsweetened. Coconut flakes or shredded coconut can also be used. Panko bread crumbs. Garlic powder. Paprika. Onion powder Salt and black pepper. Bang Bang sauce, for serving. Sweet chilli sauce, for serving.
How to make coconut shrimp
Peel and devein the shrimp. Dredge the shrimp first in flour seasoned with a pinch of salt and pepper, then in beaten egg. Combine the coconut and panko breadcrumbs and all the spices together in a shallow bowl then season with a teaspoon of salt and black pepper. Coat the shrimp in the coconut mixture. Heat enough oil to fry the coconut in a medium saucepan over medium-high heat. Once hot, shake the excess coconut off the shrimp thencarefully add the shrimp in batches and fry until golden brown and crisp, approximately 3-4 minutes. Remove the shrimp with a slotted spoon and allow to drain on paper towels. Serve the shrimp with a dipping sauce of your choice.
What to serve with coconut shrimp?
We love serving this crispy coconut shrimp recipe with bang bang sauce to dip into but I always add a bowl of sweet chilli sauce since it’s such a crowd favorite. Make the bang bang sauce by combining good quality mayonnaise (Kewpie mayo is perfect) with Sriracha, rice vinegar and and a few tablespoons of sweet chili sauce.
Can you make coconut shrimp in the oven or air fryer?
Yes! Preheat the oven to 220ºC/430ºF then place the shrimp on a sheet pan or baking sheet lined with parchment paper and bake for 8 minutes, flipping half way. Air fry the shrimp at 200ºC/390ºF for 2-3 minutes per side until crisp and golden.
Shrimp appetizers
