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    Home > Appetizers, Starters & Party Food

    Coconut Shrimp

    Published: Feb 4, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Succulent prawns in a crispy coconut and panko coating, fried to golden perfection!
    I've got a soft spot for this particular recipe, as it's one that Chris made for our first New Years eve together many years ago.
    Serve these Coconut Shrimp as an appetizer with sweet and sour sauce or sweet chilli sauce for dipping. Or serve them alongside some fried rice for a special treat.

    Coconut prawns on a plate on a grey background. Dish of sweet and sour sauce is next to the prawns.

    Jump to:
    • 📋 What do we need?
    • 🔪 How to make this crispy prawns recipe
    • 🍽️ What to serve it with
    • 🍲 Love Prawns? Try one of these recipes
    • Coconut Shrimp Recipe
    • 💬 Reviews

    Would you call these coconut prawns or coconut shrimp?

    Usually in the UK, shrimp are known as the tiny little fingernail-sized brown shrimp.

    Whereas the bigger sized crustaceans are known as prawns.

    However for this particular recipe, UK folk (at least the ones I've asked, and after doing to online research) seem to refer to it as coconut shrimp.
    Personally I can't decide, so I'll probably keep swapping between the two 😁

    📋 What do we need?

    Ingredients for coconut shrimp on a wooden table

    🔪 How to make this crispy prawns recipe

    Full recipe with detailed steps in the recipe card at the end of this post.

    • Pat the prawns down with some kitchen roll to ensure they're not too damp.
    • Take three wide bowls. Add the flour and salt & pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.
    • Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.
    • Shallow fry in hot oil until golden brown.
    6 image collage showing how to make coconut shrimp

    Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.

    👩‍🍳PRO TIP Prawns cook quickly (2-3 minutes) - so remove them from the oil as soon as they're golden to stop them from overcooking and becoming rubbery.

    Serve on their own or with a lovely sauce for dipping. I like to serve mine with sweet and sour sauce or sweet chilli sauce.

    Coconut shrimp being dipped into a dish of sweet and sour sauce using chopsticks

    🍽️ What to serve it with

    • Sweet chilli sauce
    • Spicy satay sauce
    • Bold BBQ sauce
    • Or sweet and sour sauce (recipe coming soon!)

    Crispy perfection!

    Close up of coconut shrimp on a plate next to a dish of sweet and sour sauce.

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    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Plate of coconut shrimp with a bowl of sweet and sour sauce nestled in. Plate is on a grey background.

    Coconut Shrimp Recipe

    By: Nicky Corbishley
    Succulent prawns in a crispy coconut and panko coating, fried to golden perfection! Fantastic as an appetizer or served with fried rice.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Appetizer
    Cuisine American, Asian
    Servings 4
    Calories 364 kcal

    Ingredients
     

    • oil for shallow frying - enough to fill your frying pan with 1cm of oil
    • 250 g (½ lb) peeled raw king prawns - deveined
    • 3 tbsp plain (all purpose) flour
    • pinch of salt and pepper
    • 1 egg
    • 120 ml ( ½ cup) coconut milk - from a can
    • 5 tbsp panko breadcrumbs
    • 4 tbsp unsweetened desiccated coconut
    • 1 tsp flat leaf parsley - chopped

    INSTRUCTIONS
     

    • Heat the oil in a large frying pan.
    • Pat the prawns down with some kitchen paper to ensure they're not too damp.
    • Take three wide bowls. Add the flour and salt & pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.
    • Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.
    • When the oil is hot (you can tell it's hot enough by placing a couple of he panko breadcfumbs in. If they sizzle and start to brown very quickly, it's ready) add in the prawns.
    • Cook the prawns on one side until golden brown - about 1 - 1.5 minutes. Turn over and cook the other side until golden brown - about 1 minute.
    • Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.
    • Transfer to a serving plate and top the prawns with a sprinkle of chopped parsley. Serve with sweet and sour or sweet chilli sauce if you like.

    Video

    YouTube video

    ✎ Notes

    Can I use cooked prawns?
    Yes, you can use fresh ready-cooked prawns, or frozen ready-cooked prawns that have been fully defrosted. They're not quite as tender, but they still taste great.
    Can I make them ahead and reheat?
    They're best when freshly cooked, but you can make them ahead so long as you're using raw prawns.
    By using raw prawns, you're cooking them once, then reheating them once.
    If you were to be using ready cooked prawns, that means they'd be cooked before buying, cooked again with the recipe and then reheated again. That's too many times to reheat from a food safety point of view. So I don't recommend that.
    If i'm cooking ahead, I like to cook and freeze them, rather than store in the refrigerator, as they are less likely to become soggy.
    If you did want to cook ahead, use raw prawns, cook, cool quickly, then freeze in an air-tight container or bag. You may want to freeze for a couple of hours on a tray first, then transfer to a bag to be sure they don't stick together, although I find they don't tend to stick together even if I put them straight in a freezer bag.
    Reheat the prawns in the oven from frozen, on a baking tray. Make sure the prawns are in a single layer. Heat at 200C/400F until piping hot throughout. I find this takes about 7-8 minutes.
    They'll go a little dark then they were when they were first fried. They should still have a lovely crispy coating.
    Nutritional information is per serving.
    This recipes serves 4 - which is about 5-6 prawns each. I've calculated approx 4tbsp of oil is absorbed during the cooking process. Your prawn coating may absorb a little more or a little less.

    Nutrition

    Calories: 364kcalCarbohydrates: 15gProtein: 17gFat: 26gSaturated Fat: 10gTrans Fat: 1gCholesterol: 198mgSodium: 599mgPotassium: 189mgFiber: 2gSugar: 1gVitamin A: 62IUVitamin C: 3mgCalcium: 127mgIron: 4mg
    Keywords Any Time Of the year, Chinese New Year, Game Day
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in Dec 2014. Updated in Feb 2021 with new Photos, Improvements to the recipe and with a video.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. leigh gower says

      February 07, 2021 at 9:23 am

      can i use coconut flour instead of plain as i am trying to go carb free

      Reply
    2. TC says

      September 03, 2018 at 4:34 pm

      5 stars
      Love, love, love these tasty prawns and fiery dip, what a fab combo.

      Reply
    3. Shibi@FlavzCorner says

      December 12, 2014 at 3:08 pm

      That a appealing appetizer!! I am sure it will be a crow pleaser in parties.

      Reply
      • Nicky Corbishley says

        December 18, 2014 at 11:15 am

        Thanks Shibi. I'm sure I'll be making it a few times over the Christmas holiday 🙂

        Reply
    4. Jhuls says

      December 11, 2014 at 9:26 am

      Wow!! This sounds absolutely over-the-top delicious, Nicky. <3

      Reply
      • Nicky Corbishley says

        December 18, 2014 at 11:14 am

        Thanks Jhuls 🙂

        Reply
    5. Julie is HostessAtHeart says

      December 10, 2014 at 9:39 pm

      This sounds amazing Nicky! Perfect for our New Years parties! Good grief, another year gone. how did that happen?

      Reply
      • Nicky Corbishley says

        December 18, 2014 at 11:14 am

        Glad you like them Julie 🙂
        It's certainly been a busy year. Even my 8 year old commented on how quickly the year has gone. She must be getting old!!

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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