How To make Crispy Coconut Shrimp

Crispy Coconut Shrimp

Coconut Shrimp

Super Crunchy Coconut Prawns Recipe

This crispy deep-fried coconut prawns recipe is made with succulent king prawns, crunchy coconut coating, and 3 ingredients homemade dipping sauce. Perfect as an appetizer or party snack for all occasions.

Written Recipe ▶️

???? Ingredients
▢250 gram Large prawns Large shrimp/tiger prawns, About 8.8oz, peeled and deveined
▢¼ tsp Salt
▢¼ tsp Black pepper
▢¼ tsp Garlic powder

Coating ingredients
▢2 Egg Whisked
▢6-8 tbsp Panko breadcrumbs Or white breadcrumbs
▢6 tbsp Desiccated coconut Or shredded coconut
▢3-4 tbsp Plain flour
▢50 ml Coconut milk (Optional)
▢Oil for frying

Dipping sauce
▢2 tbsp Sweet chilli sauce
▢2 tbsp Orange marmalade or lemon marmalade
▢1 tbsp Lime juice or lemon juice

Instruction
Season the prawns and set it aside.

Combine panko breadcrumbs and desiccated coconut and whisk eggs with coconut milk.

Dredge the prawn in the plain flour and dip it in the egg bowl. Then coat with coconut panko mixture.

Toss the excess crumbs out and deep fry over medium-high heat about 350ºF (180ºC) until crispy golden brown.

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Crispy Coconut Prawns with Sweet Chili Sauce

#coconutprawns #crispycoconutprawns #friedprawns

Coconut Shrimp Recipe

These crispy coconut shrimp are unbelievably delicious and easy to make. This is one of my favorite shrimp recipes. Serve them with chilli sauce and you have the perfect appetizer.


►Full written recipe:


► Equipment I used in this video:


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Ingredients:
1 pound (450g) raw shrimp, peeled and deveined with tails attached
1 cup (75g) Shredded coconut/coconut flakes
1 egg
100 ml Sparkling water or beer
1 cup (125g) All-purpose flour, divided
1 teaspoon Baking powder
1 cup (90g) Panko breadcrumbs
1 teaspoon Salt
1/2 teaspoon Red chilli flakes
1/2 teaspoon Paprika
1 teaspoon Garlic powder
Chilli sauce for dipping

Direction:
1. Butterfly the shrimp: insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the center of the shrimp's back to the tail. Open the flesh of the shrimp slightly. Season with salt and pepper, set aside.
2. In a large bowl place egg, sparkling water, 1/2 of the flour (65g), salt, garlic powder, chilli flakes and paprika. Whisk until smooth.
3. In a separate bowl, mix shredded coconut and breadcrumbs.
4. In a third bowl place 1/2 cup (65g) all-purpose flour.
5. Coat the shrimp with flour and shake off excess, then dip in the batter and coat with coconut mixture, pressing gently to adhere.
6. Place coated shrimp on a baking sheet. Freeze for 30 minutes.
7. In a pan heat oil to 350F (175C). Fry shrimp in batches, about 2 minutes on each side, until golden. Transfer to a paper towel to drain.

Crispy and Simple Coconut Shrimp (Better Than a Restaurant's!)

Coconut shrimp is simple to make and tastes so much better than anything from a restaurant! My recipe can be ready in one hour and includes an easy dipping sauce.

Recipe:

Ingredients
Coconut shrimp
1 ½ cups sweetened shredded coconut (130g)
¾ cup plain panko (55g)
2 large eggs
⅔ cup all-purpose flour (85g)
¼ teaspoon table salt
¼ teaspoon garlic powder
⅛ teaspoon cayenne powder
2 lbs extra large shrimp, thawed, tails on but peels removed (907g)
Kosher salt, for sprinkling
Vegetable oil, for frying
Quick & easy dipping sauce
⅓ cup sweet chili sauce (113g)
3 Tablespoons apricot preserves

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Food processor (Affiliate Link):
Dutch oven (Affiliate Link):
Tongs (Affiliate Link):
Frying spider (Affiliate Link):
Cookie sheet (Affiliate Link):

Instructions
00:00 Introduction
00:19 Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside.
01:38 Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside.
01:49 In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine.
02:08 Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with kosher salt.
02:53 Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy).
03:28 Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered.
03:53 Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil.
04:34 Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside.
Dipping sauce
05:03 Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk.
05:38 Add sweet chili sauce and whisk until combined. Serve immediately with shrimp.
05:56 Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet.
06:30 Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook.
07:14 Serve immediately with or without optional dipping sauce.

Notes
Shrimp
Feel free to use any size shrimp you would like, but note that smaller shrimp cook faster and larger shrimp slower. I’ve found extra large are the perfect two-bite size and they are my preference.

Dipping sauce
This is a not-so-from-scratch recipe that is quick and easy and pairs wonderfully with the shrimp. The ratios here yield a sweet but spicy sauce; to temper the spiciness more you can add additional apricot preserves, a tablespoon at a time.

Storing/reheating
These are best served fresh but will keep in an airtight container in the refrigerator for up to 3 days.

Baking
Preheat oven to 425F (215C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place shrimp in an even layer, spacing at least 1” apart and lightly spray the shrimp with cooking spray (I like to use an olive oil spray).. Bake 10-13 minutes, flipping halfway through, until shrimp turn golden brown and centers are opaque. Shrimp will not be as golden when baked as they are when fried.

Air fryer
Preheat air fryer to 400F. Prepare shrimp as instructed then spray with cooking spray (I like to use an olive oil spray). Cook shrimp for 7-10 minutes, flipping halfway through, until outsides are crisp and centers are opaque when broken into. You’ll likely have to work in batches to not overcrowd the shrimp. Shrimp will not be as golden when air-fried.

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