4.8 from 36 votes
Coconut Shrimp
With plump juicy shrimp encrusted with golden strands of crispy coconut, this coconut shrimp recipe is delicious and easy to make. Serve it with my no-fuss 3 ingredient chili orange dipping sauce for a refreshing sweet and sour contrast to the briny shrimp, or just give it a squeeze of lime juice.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 567 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
For Dipping Sauce
- 3 tablespoons orange marmalade
- 3 tablespoons Thai sweet chili sauce
- 2 teaspoons lemon juice
For Coconut Shrimp
- 270 grams raw shrimp (12 jumbo 21/25 shrimp)
- 2 teaspoons salt
- 1 large egg
- 2 tablespoons water
- 40 grams all-purpose flour (~⅓ US cup)
- 70 grams shredded dried unsweetened coconut (~1 US cup)
- vegetable oil (for frying)
Instructions
- To make the sauce, add 3 tablespoons orange marmalade, 3 tablespoons Thai sweet chili sauce, and 2 teaspoons lemon juice to a small bowl and stir the ingredients together.
- Add 2 teaspoons salt and 1 cup of water to a bowl and stir until the salt has dissolved. Peel, devein and trim the tail of 270 grams raw shrimp as shown in the video above, and add them to the bowl of brine water. Let this soak for 10 minutes.
- In shallow bowl, whisk 1 large egg and 2 tablespoons water together until smooth, and then add 40 grams all-purpose flour and whisk until the batter is free of lumps. In a separate shallow bowl, add 70 grams shredded dried unsweetened coconut.
- Add about 1-inch of vegetable oil to a deep pot such as a Dutch oven and preheat the oil until it reaches 360° F (180° C). You can also do this in a deep fryer. Prepare a wire rack by setting it on a baking sheet and lining it with 2 sheets of paper towels.
- Rinse the prawns in cold water until the water runs clear. Drain them and pat them dry with paper towels. Press the water out of the tails as you dry them.
- Grab an individual shrimp by its tail and dip it in the batter to coat it evenly. Let any excess batter drip off, then place it in the bowl of shredded coconut. Scoop some coconut on top and press it in so it sticks. Transfer to a plate or baking sheet and repeat with the remaining prawns.
- To fry the shrimp, gently lower them into the hot oil and fry until golden brown (about 2-3 minutes). Flip them over mid-way through so they brown evenly. Transfer the cooked shrimp to the prepared baking sheet to drain.
Cup of Yum
Nutrition Information
Calories
567kcal
(28%)
Carbohydrates
58g
(19%)
Protein
26g
(52%)
Fat
27g
(42%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
252mg
(84%)
Sodium
3407mg
(142%)
Potassium
411mg
(12%)
Fiber
7g
(28%)
Sugar
33g
(66%)
Vitamin A
381IU
(8%)
Vitamin C
4mg
(4%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 567
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 58g | 19% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 252mg | 84% |
| Sodium | 3407mg | 142% |
| Potassium | 411mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 33g | 66% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.