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Coconut Shrimp

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Coconut Shrimp Recipe

Serves 2 as a snack | Cook Time: 20 minutes

Ingredients:

1 heaping cup Japanese panko or bread crumbs
1/2 heaping cup unsweetened dessicated coconut flakes
1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying

Spicy Tartar Sauce Dip

1/2 cup mayonnaise
1/2 tablespoon chili sauce or to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
Squirt of lemon juice

Method:
  1. Mix the panko and coconut flakes in a shallow bowl. Set aside.
  2. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
  3. Heat up your deep fryer to 350 Degree F.
  4. Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess.
  5. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper.
  6. Repeat step 2 to 3 above for the remaining shrimp.
  7. When the deep fryer is ready, drop each shrimp gently into the oil. Fry until both sides turn golden brown.
  8. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
  9. Serve immediately with the Spicy Tartar Sauce.

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30 comments... read them below or add one

    • Kathy says:

      hi –

      im so happy with this recipe, thank you for sharing this. the first time i made this was a hit…but on the 2nd time around, i did a little tweak from the original recipe.

      i added 1/2 tsp of coconut powder to the egg mixture to make the taste of the coconut more powerful and it is incredibly delicious.

      thanks so much and more power to you! :)

  1. Joy says:

    I love coconut shrimp. I just too lazy to make the. They look great.

  2. Su-yin says:

    I love the look of this! Perfect snack, especially with a spicy tartare sauce. ;)

  3. Yummy!

    I love coconut crusted prawn! This recipe is very similiar to one I have but I love your addition of sugar, delicious!

    The dipping sauce is making my mouth water :)

  4. Indu says:

    Uh oh, this looks so good. I love shrimp.

  5. kankana says:

    Coconut shrimp looks delicious. That would be so perfect with cocktail and I am going to try that soon!

  6. This looks delicious! I won’t be able to stop eating once I start… love coconut flavor! I have to make this soon.

  7. Thanks for the informations. I am impressed by the quality of information you provide. Keep up the good work!

  8. Your shrimp look perfect and utterly divine! After the coconut and lemon cake i made yesterday, i have a bag of coconut left over so this could be the perfect use for it :) lovely recipe, thank you

  9. Kathryn says:

    YUM! Looks amazing and not too fatty, either! I’ve never actually tried coconut shrimp with tartar sauce- sounds good!

  10. mangosmooth13 says:

    this looks “nom nom nom”….I will definitely make this tomorrow :)
    I’m so glad that I discover ur website couple of months ago while searching how to make vietnamese crepe. I hope u will keep on posting and can’t wait till ur book comes in.

  11. Yup, deep fried stuff should be paired with spicy mayo-based condiments. Even wasabi mayo would do fine.
    Nice post, Bee.

  12. suealan says:

    I like both shrimp and coconut, what an excellent combination!
    This is very common dim-sum item in Canada, but they coat the scrimps with milk and flour before dipping in the tartar sauce. Will definately try your recipe.

  13. Karen Goh says:

    yummm…this looks delicious! My boyfriend and his family just went to the Lobster House in City Island (Bronx) and my boyfriend ordered coconut shimp which is one of his favorite dish. I am so glad I found this recipe on your website…I can’t wait to try this at home and make some for my boyfriend and his family. Thank You for posting this!

  14. Thomas says:

    Just made some and they turned out great. I pan fried them as I don’t have a deep fryer and turned after about a minuted. I also dredged the shrimp in corn starch first and then the egg followed by the Panko/Coconut… I skipped the sugar as I was using sweetened coconut flakes which I already had on hand. Thanks for the recipe.

  15. Kristen says:

    This looks great! I usually use this coconut shrimp recipe but will give yours a try too!

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