Coconut Shrimp Recipe
Fresh shrimp dipped in coconut batter, and smothered with fresh grated coconut and deep fried
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Batter
Coating
Frying
Method
Preparation
- 1
Prepare the Shrimp
Rinse the fresh shrimp under cold water and pat them dry with paper towels. Make sure they are peeled and deveined.
Batter Preparation
- 2
Make the Coconut Batter
In a large mixing bowl, combine the all-purpose flour, coconut milk, egg, salt, and black pepper. Whisk until the batter is smooth and well combined.
Coating the Shrimp
- 3
Coat the Shrimp with Coconut
Dip each shrimp into the coconut batter, allowing excess batter to drip off. Then, roll the batter-coated shrimp in a mixture of fresh grated coconut and panko breadcrumbs, ensuring they are fully coated.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small amount of batter in; if it sizzles and rises to the surface, the oil is ready.
- 5
Fry the Shrimp
Carefully place the coated shrimp in the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes or until golden brown and crispy, turning them halfway through for even cooking.
- 6
Drain the Shrimp
Once cooked, remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
