Coconut Prawns

I’m not gonna lie, when I first spotted these on the menu of the restaurant I used to work at, I was not intrigued. I simply did not like coconut. That however did not stop me from using them in my spiel whenever I visited a table. They were hot sellers. People liked them. People really liked them. People liked them so much that I eventually caved and ordered some on my break. I took my first bite hesitantly as I was fully expecting my mouth to taste like I squirted some Hawaiian Tropic Suntan lotion on my tongue. But alas, that was not the case. They were good. They were crunchy. They were salty. They were sweet. They were everything I was expecting them not to be… including quite addicting.

Despite them being so scrumptious, I didn’t make them at home until recently. But they are surprisingly easy to make. All you need is shrimp, some seasoned flour, egg whites a little coconut, panko and a little oil for frying and you’re good to go. You can serve them as an appetizer or as an entrée whichever you like. They can be ready in about half an hour. Not bad eh?

Coconut Prawns Recipe

Serves 2 - 4 Prep Time: Cook Time:
5 based on 1 reviews


  • 15 (26 - 30 count) prawns, peeled, deveined, tail-on if possible
  • 1/3 cup all purpose flour
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 egg whites, beaten
  • 1/2 cup panko bread crumbs
  • 1 cup flaked coconut
  • oil for frying



Using a small knife cut the prawns down the back, but do not cut through. This will butterfly the prawns so that they lay flat.


Combine flour, garlic and kosher salt in a bowl. Place egg whites in another bowl. In a third bowl combine panko bread crumbs and coconut.


Press prawns into flour to coat. Dip in egg batter and then press into coconut/panko mixture. Repeat until all prawns are breaded. At this point you can refrigerate the prawns for up to two hours until you are ready to cook.


Heat 1/4 inch of oil in a large skillet over medium heat. Sprinkle some panko bread crumbs into the oil, if they sizzle the oil is hot enough. Begin frying the prawns in batches until golden brown and cooked through, about 3 minutes. Transfer to a paper towel lined plate. Allow to cool slightly. Serve.


Serve with your favorite dipping sauce. I like a little orange marmalade or sweet Thai chili sauce. Enjoy!

Leave a Comment

  • Reply
    Amanda Azevedo
    December 16, 2019 at 6:15 am

    I was wondering if anybody has tried freezing these before or after frying them and if they would fry or bake up well after freezing?

  • Reply
    September 21, 2010 at 5:57 pm


    I found this blog post copied word for word including your photo on this blog

    This guy has stolen more than 400 blog posts from food bloggers around the world and I am one of the victims. I thought you should know.

  • Reply
    May 27, 2010 at 11:13 am

    I love coconut and I jusr know this recipe is going to be a big winner with all my boys – both big and small. While my hubby won’t touch sea food in any shape or form, I have a son, a SIL and 7 grandsons that go absolutely ape over it. The sweetness of that coconut guarantees it.

  • Reply
    Jenn's Food Journey
    May 27, 2010 at 5:29 am

    These looks perfect… just like in the restaurants! I’m not a huge fan of coconut, but fry it.. and I’m all for it!!

  • Reply
    Jane Ko
    May 26, 2010 at 11:51 pm

    I love fried shrimp, with coconut added, it’s even better!
    I would like to invite you to participate in my giveaway at

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