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Coconut Shrimps: perfect for a tasty lunch or party appetizer

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist
large shrimp
1 lb. (king prawns) peeled and deveined, but with tails left on if you prefer
all-purpose (plain) flour
1/4 cup
Garlic powder
1/2 tsp
1/2 tsp
eggs beaten
2 large, with a fork
1 1/2 cups shredded (desiccated)
Bread crumbs
1/2 cup panko
light olive oil, vegetable oil or coconut oil
1, cut into wedges, to serve (optional)
sweet chilli sauce
1/4 cup
apricot preserve
1/4 cup (I used Bonne Maman apricot conserve)

For a quick and tasty lunch or party appetizer, why not cook up a batch of these coconut shrimps?

Crisp breadcrumbs and coconut coat the outside of the shrimp, keeping the moist juiciness of the shrimps locked within. They are very, very moreish, especially when served with the sweet chilli and apricot dipping sauce.

How to make Coconut Shrimp

Rinse the shrimp off in cold water, and dry them by patting with a paper towel.

Set out 3 wide but shallow bowls. In the first, stir up 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs until combined. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs, stirring until the coconut and breadcrumbs are mixed.

Coat the shrimp in flour by putting them in the flour bowl, then dip in the beaten egg and finally dip in coconut crumb mixture. Use your hands to press the crumb mixture onto your shrimp.

Transfer to a plate and repeat until the remaining shrimp are coated. Once all the shrimp are breaded, cook them right away or refrigerate them to use later.

Place a large, deep skillet or pot over medium heat, and add enough oil to generously cover the bottom – around ¼ inch deep. Once the oil is hot (350˚F), add the shrimp and sauté for around 2 minutes per side. Use a meat thermometer to check the temperature.

The outside should be golden brown, and the shrimp should be pink and cooked through. Cook them in small batches, and be sure not to overcrowd the pan.

Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserve, and put in a bowl for dipping. Serve the shrimp piled on a platter with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.


* I used unsweetened desiccated coconut for this recipe, but if you prefer, you can use sweetened coconut.

Use a meat thermometer to test if your oil is 350F before adding the shrimp.

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