Crispy Coconut Prawns (Shrimp) are the ultimate fusion of sweet and savory, delivering a mouthwatering crunch with every bite. Perfectly golden and deliciously aromatic, these prawns are coated in a light and crispy coconut crust that pairs beautifully with a tangy dipping sauce.
Ingredients
- 1 lb (450g) large prawns (shrimp), peeled and deveined
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- Lime wedges for garnish
- Optional: sweet chili sauce or pineapple salsa for dipping
Steps
1. Prepare the Prawns:
Start by cleaning and deveining the prawns, leaving the tails on for easy handling and an attractive presentation. Pat them dry with a paper towel to ensure the coating sticks well.
2. Set Up the Coating Stations:
In three separate shallow dishes, prepare your coating stations. The first dish should contain the flour mixed with garlic powder, paprika, salt, and pepper. The second dish should hold the beaten eggs, and the third dish will be a mixture of shredded coconut and panko breadcrumbs.
3. Coat the Prawns:
Dip each prawn first into the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll the prawn in the coconut-panko mixture, pressing gently to adhere the coating. Repeat this process with all the prawns.
4. Fry the Prawns:
In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated prawns to the hot oil, frying in batches to avoid overcrowding. Fry each side for about 2-3 minutes, or until the prawns are golden brown and crispy. Use a slotted spoon to remove the prawns and drain them on paper towels.
5. Serve and Enjoy:
Arrange the crispy coconut prawns on a serving platter, garnished with lime wedges. Serve immediately with your choice of dipping sauce, such as sweet chili sauce or pineapple salsa, to balance the richness of the prawns with a refreshing zing.
Tips For Variation
- Baked Coconut Prawns: For a healthier option, bake the coated prawns in a preheated oven at 400°F (200°C) on a greased baking sheet for 12-15 minutes, flipping halfway through until golden and crisp.
- Gluten-Free Option: Substitute the all-purpose flour with almond flour or a gluten-free flour blend, and use gluten-free breadcrumbs instead of panko.
- Spicy Coconut Prawns: Add a kick to the dish by mixing cayenne pepper or red chili flakes into the flour mixture, or stir a bit of sriracha into the beaten eggs.
- Coconut Shrimp Tacos: Use the crispy prawns as a filling for soft tacos, topped with shredded cabbage, avocado slices, and a drizzle of spicy mayo for a delightful twist.
- Air-Fried Coconut Prawns: For a lower-fat version, use an air fryer set at 375°F (190°C) and cook the prawns for 8-10 minutes, turning them halfway through until they’re crispy and golden.
Macros (Per Serving)
- Calories: 320 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 4g
- Sugar: 2g
Frequently Asked Questions
- Can I use frozen prawns for this recipe?
- Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry before coating to ensure the coating adheres well and the prawns fry evenly.
- What can I serve with crispy coconut prawns?
- These prawns pair well with a variety of sides such as steamed jasmine rice, a fresh mango salad, or even a simple green salad with a tangy vinaigrette.
- How do I store leftovers?
- Store any leftover prawns in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.
- Can I make the coating ahead of time?
- Yes, you can prepare the coating ingredients ahead and store them separately. When ready to cook, simply coat the prawns and proceed with frying or baking.
The Best Crispy Coconut Prawns (Shrimp) Recipe: A Tropical Delight
Ingredients
- 1 lb 450g large prawns (shrimp), peeled and deveined
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- Lime wedges for garnish
- Optional: sweet chili sauce or pineapple salsa for dipping
Instructions
Prepare the Prawns:
- Start by cleaning and deveining the prawns, leaving the tails on for easy handling and an attractive presentation. Pat them dry with a paper towel to ensure the coating sticks well.
Set Up the Coating Stations:
- In three separate shallow dishes, prepare your coating stations. The first dish should contain the flour mixed with garlic powder, paprika, salt, and pepper. The second dish should hold the beaten eggs, and the third dish will be a mixture of shredded coconut and panko breadcrumbs.
Coat the Prawns:
- Dip each prawn first into the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll the prawn in the coconut-panko mixture, pressing gently to adhere the coating. Repeat this process with all the prawns.
Fry the Prawns:
- In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated prawns to the hot oil, frying in batches to avoid overcrowding. Fry each side for about 2-3 minutes, or until the prawns are golden brown and crispy. Use a slotted spoon to remove the prawns and drain them on paper towels.
Serve and Enjoy:
- Arrange the crispy coconut prawns on a serving platter, garnished with lime wedges. Serve immediately with your choice of dipping sauce, such as sweet chili sauce or pineapple salsa, to balance the richness of the prawns with a refreshing zing.