Crispy coconut shrimp served with Bang Bang sauce and sweet chilli is a fantastic appetizer and a guaranteed crowd pleaser.
- Shrimp/prawns. Use shelled, deveined prawns or jumbo shrimp. Frozen shrimp is perfectly fine, simply allow to thaw in the fridge overnight.
- Desiccated coconut. Unsweetened. Coconut flakes or shredded coconut can also be used.
- Panko bread crumbs.
- Garlic powder.
- 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.
Crispy Coconut Shrimp
- 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
- Bang Bang sauce
- Sweet chilli sauce
- 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.
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