Coconut Prawns

Overhead photo of coconut fried shrimp in white bowl.

Salty, sweet, and fried until golden brown and crunchy.

Course Easy Appetizer Recipes, Main Dishes

Cuisine American

Keyword appetizer, coconut, coconut prawns, coconut shrimp, Food, Prawns, Recipe, seafood, shrimp

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings Servings

Calories 709kcal

Ingredients

Ingredients:

1 pound large shrimp, peeled, deveined, tail-on if possible
2/3 cup all purpose flour
1/2 teaspoon garlic powder
1 teaspoon kosher salt
2 egg whites beaten
1 tablespoon water
1 cup panko bread crumbs
1 1/2 cup flaked coconut
oil for frying

Instructions

Combine flour, garlic and kosher salt in a bowl. Whisk together egg whites and water in another bowl. In a third bowl combine panko bread crumbs and coconut.
Press shrimp into flour to coat. Dip in egg batter and then press into coconut/panko mixture. Repeat until all shrimp are breaded.
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.

Notes

As with any fried food, it is essential not to overcrowd the pan when you are cooking the shrimp. Overcrowding will cause the shrimp to steam rather than fry and they won't be as crispy.

Make ahead tip: Coated shrimp can be refrigerated for up to two hours until you are ready to cook.

This recipe can easily be doubled.

To ensure crispiness, these are best eaten the day of.

Nutrition information for estimation purposes only.

Nutrition