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Coconut Shrimp

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer! | rasamalaysia.com

Coconut Shrimp

Coconut shrimp – the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer.

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer! | rasamalaysia.com

Coconut shrimp is one of my favorite appetizers, especially the ones served at Red Lobster.

Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchaetonkatsu, and coconut shrimp. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has a juicy sweet taste that bursts in my mouth and the coating is crispy, airy, without being greasy.

Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer! | rasamalaysia.com

While I love going there for my coconut shrimp fix, it’s quite expensive as the $12 lunch box gets me only 4 shrimp. So, I decided to just make my own. I used tiger shrimp, which is ideal for coconut shrimp because of the texture, but I find the frozen tiger shrimp pretty tasteless sometimes. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for the dipping of the coconut shrimp before coating with the panko and coconut flakes. To make the coconut shrimp extra crispy, I dipped the shrimp into the beaten egg and the coating twice. The end result is an amazing serving of coconut shrimp—plump, juicy, crispy, with a tint of sweetness. I made spicy tartar sauce as the dipping sauce.

I asked my nanny to taste the goods, and she said that it’s the BEST coconut shrimp that she has ever tasted. She immediately asked for my coconut shrimp. Try it yourself, coconut shrimp makes a great party food that is sure to please.

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32 COMMENTS... read them below or add one

    • Kathy

      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. mangosmooth13

    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.

  2. suealan

    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.

  3. Karen Goh

    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!

  4. Thomas

    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.

  5. farzana

    Hi . Sounds like a wondrful re
    cipe. Just one question. Do you use the whole egg. Or just egg white? Thank you

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