Easy Coconut Shrimp
Coconut shrimp is one of my favorite appetizers. There is nothing not to love about crispy and crunchy breadcrumb coated shrimp, with sweet coconut flakes.
While you can make baked coconut shrimp, nothing beats deep-frying.
In this recipe tutorial, you will learn this easy coconut shrimp recipe that yields the BEST and crispiest coconut shrimp ever.
How To Make Coconut Shrimp
Coconut shrimp can be quite expensive if you dine out. Homemade coconut shrimp is so much cheaper. To make the best coconut shrimp, I recommend tiger prawn or jumbo shrimp.
To sweeten up the coconut shrimp, add some some sugar into the beaten egg, which is used for coating the shrimp before panko breadcrumbs and coconut flakes.
This is the secret for plump, juicy, crispy and sweet coconut shrimp.
Is there a coconut shrimp sauce to serve with coconut shrimp? The answer is no. You don’t need a sauce, but you could use a dipping sauce.
I like spicy Tartar Sauce as a dipping sauce, which you can find in my coconut shrimp recipe. Enjoy!
Menu and Meal Ideas
Other Shrimp Recipes:
- Baked Coconut Shrimp
- Parmesan Baked Popcorn Shrimp
- Lemon Garlic Shrimp
- Honey Garlic Shrimp
- Roasted Shrimp Scampi
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Coconut Shrimp Recipe
Coconut shrimp - the best and crispiest coconut shrimp recipe ever! Takes 20 mins, an easy and budget-friendly shrimp appetizer!
- 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
Preheat the deep fryer to 350 Degree F.
Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.
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. 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. Repeat the steps for the remaining shrimp.
Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.
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