These coconut shrimp start with a brief lime marinade, which brightens the flavour before the shrimps ever touch the oil. The three-stage coating of seasoned flour, an egg and coconut milk wash, and sweetened coconut flakes gives each piece a distinct crunch. Red chilli powder in the coconut layer adds a gentle heat without overwhelming the sweetness. The whole thing comes together quickly and needs nothing more than a deep pan and a few mixing bowls.
About the Recipe
The recipe uses 200 g of peeled and deveined shrimps, so there is not much prep involved. Sweetened coconut flakes form the outer layer and brown quickly in hot oil, which is why frying in small batches keeps the coating crisp rather than soft. Coconut milk in the egg wash adds a subtle richness and helps the flakes stick evenly to each shrimp. From coating to plate, the whole process takes under 15 minutes once the shrimps are ready to go.
Why You Will Love This Recipe
The coating is genuinely crisp rather than heavy or bready. Sweetened coconut flakes brown at the surface while the shrimp inside stays tender, so the contrast in texture is noticeable in every bite. The lime marinade does real work too. Even a short rest in lime zest and juice means the shrimps taste fresh once fried. If you enjoy Coconut Prawns with Cucumber Salad, this fried version offers a similar coconut flavour with a crunchier finish.
Cooking Tips
The most common mistake is overcrowding the pan. Too many shrimps at once drops the oil temperature and the coating absorbs oil instead of crisping. Fry two or three at a time and give them space. Make sure the oil is hot before the first batch goes in. If the coconut flakes are browning too fast on the outside before the shrimp is cooked through, lower the flame slightly. Drain on absorbent paper as soon as they come out of the oil.
Top Tips
- Pat the shrimps dry before marinating so the lime zest and juice coat them evenly rather than sliding off.
- Press the coconut flakes gently onto each shrimp after coating to help them stay on through frying.
- Keep the oil at a steady medium heat. Sweetened coconut flakes can catch and darken quickly if the flame is too high.
- Fry in small batches of two or three shrimps at a time to maintain oil temperature and get an even golden colour.
- Drain on absorbent paper as soon as the shrimps come out of the oil to keep the coating crisp.
- Mix the red chilli powder directly into the coconut flakes so the heat is spread evenly across every piece.
Serving and Storing Suggestions
Serve the shrimps hot, straight from the pan, with sweet chilli sauce on the side. They also go well alongside a simple green salad or as part of a larger spread with other finger foods.
Coconut shrimp does not store well once fried as the coating softens quickly. If you need to prepare ahead, keep the coated raw shrimps on a tray in the refrigerator for up to an hour and fry just before serving. Leftovers can be reheated in a dry pan or oven to restore some crispness.
Similar Recipes
- Baked Coconut Shrimp
- Coconut Prawns with Cucumber Salad
- Karwari Shrimp (Semolina-Crusted Shrimp)
- Malabar Shrimp Fry
- Shrimp Peri Peri
Nutrient Benefits
Shrimps are a good source of protein and relatively low in fat. Coconut milk adds a small amount of fat to the coating, and lime juice provides some vitamin C. Coconut flakes contribute dietary fibre along with natural sugars from the sweetened variety used here. As this is a deep-fried dish, it is best enjoyed as an occasional snack or starter.
Coconut Shrimp
Ingredients
- 200 g Shrimps, peeled and deveined
- 1 tsp Lime Zest, grated
- 1/2 tbsp Lime Juice
- 1/2 cup Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 Egg, large
- 1/4 cup Unsweetened Coconut Milk
- 1 1/4 cup Sweetened Coconut Flakes
- 1/2 tsp Red Chilli Powder
- for frying Oil
Instructions
- Mix the shrimps, lime zest and lime juice in a bowl.
- Mix the flour, salt, pepper powder in a bowl and keep aside.
- Beat the egg and coconut milk in a bowl until smooth.
- Add the coconut flakes and red chilli powder together.
- Coat the shrimps, one at a time, first with flour, then egg and coconut.
- Heat oil in a deep pan over medium flame.
- Cook the shrimps, couple at a time, for 2 to 3 minutes until golden brown.
- Remove and drain excess oil.
- Serve with sweet chilli sauce.
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Frequently Asked Questions
Can I use desiccated coconut instead of coconut flakes?
You can, but the texture will be finer and the crust less chunky. Sweetened desiccated coconut will still brown and give a coconut flavour, though the coating will be smoother rather than shaggy. Unsweetened desiccated coconut will give a less sweet result and a slightly drier surface.
How do I know when the oil is hot enough to start frying?
Drop a small pinch of the flour mixture into the oil. If it sizzles immediately and rises to the surface, the oil is ready. If it sinks without sizzling, give it more time. Oil that is not hot enough means the coating will absorb oil rather than crisp up.
Can I bake these instead of frying them?
Yes. Arrange the coated shrimps on a greased baking tray and bake at 200 degrees Celsius for about 12 to 15 minutes, turning once halfway through. The coating will not be quite as crisp as the fried version, but it is a workable alternative. You can also check out the Baked Coconut Shrimp recipe on Awesome Cuisine for a version designed specifically for the oven.
My coconut flakes are falling off during frying. What am I doing wrong?
This usually happens when the egg wash is too thin or the flakes were not pressed firmly enough onto the shrimp. Make sure each shrimp is coated in flour first, then dipped fully in the egg and coconut milk mixture, and then the flakes are pressed on with light finger pressure. Avoid moving the shrimps around too much in the first 30 seconds of frying, as the coating needs a moment to set.
What can I serve instead of sweet chilli sauce?
A simple mix of mayonnaise with a little lime juice and a pinch of chilli powder works well. Mango chutney is another option that complements the coconut. If you prefer something lighter, a squeeze of fresh lime over the shrimps on their own is enough to serve them as a snack.
This worked exactly as written, thanks!