Name: The Best Coconut Shrimp Recipe
Prep time: 30 min
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

The Best Coconut Shrimp Recipe

By David | Jun 14, 2019August 19, 2024

4.50 from 8 votes

Jump to 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.

A plate of golden-brown fried shrimp arranged in a circle around a small bowl of red dipping sauce. The shrimp are crispy and have visible pieces of shredded coconut on the surface, indicating they are coconut shrimp. The bowl of sauce is placed at the center.

The Best Coconut Shrimp Recipe

4.50 from 8 votes

Print Recipe Pin Recipe

Prep Time 30

WORK TIME 30

DIFFICULTY Easy

Cuisine Asian

Servings yields

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
½ teaspoon Red chilli flakes
½ teaspoon Paprika
1 teaspoon Garlic powder
Chilli sauce for dipping

Instructions

DIRECTIONS

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.
Place coated shrimp on a baking sheet. Freeze for 30 minutes.
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.