Easy Crispy Coconut Shrimp with Bang Bang Sauce

Crispy coconut shrimp served with Bang Bang sauce and sweet chilli is a fantastic appetizer and a guaranteed crowd pleaser.

Easy Crispy Coconut Shrimp with Bang Bang Sauce

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.

Easy Crispy Coconut Shrimp with Bang Bang Sauce

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.

Easy Crispy Coconut Shrimp with sweet chilli sauce

Shrimp appetizers

  1. Spicy garlic shrimp skewers
  2. Bang bang shrimp
  3. Prawn cocktail stuffed avocados
Easy Crispy Coconut Shrimp with spicy mayo

Crispy Coconut Shrimp

Crispy coconut shrimp served with Bang Bang sauce and sweet chilli is a fantastic appetizer and a guaranteed crowd pleaser.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Coconut shrimp, coconut shrimp recipe, coconut shrimp sauce
Prep Time: 15 minutes
Cook Time: 5 minutes
0 minutes
Total Time: 20 minutes
Calories: 434kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 500 g (1lb) shrimp peeled and deveined
  • 1 cup flour seasoned with a pinch of salt and pepper
  • 2 eggs beaten
  • 1 cup desiccated coconut
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp black pepper

To serve

Instructions

  • Combine the coconut and panko in a shallow bowl then season with salt and pepper.
  • Coat the shrimp first in the seasoned flour and then in the beaten egg.
  • Coat the shrimp in the coconut mixture, making sure each shrimp is fully coated.
  • Heat enough oil to deep-fry the shrimp in a medium saucepan over medium-high heat.
  • Once hot, add the shrimp in batches and cook for 3-4 minutes or until the shrimp is golden brown and crisp.
  • Remove the shrimp from the hot oil with a slotted spoon and drain on paper towels.
  • Make the bang bang sauce according to recipe instructions then serve with the crisp shrimp.

Nutrition

Calories: 434kcal | Carbohydrates: 41g | Protein: 27g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 239mg | Sodium: 1438mg | Potassium: 353mg | Fiber: 5g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 4mg

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