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Fried Coconut Shrimp

Crispy Fried Coconut Shrimp You Can’t Resist at Home

Crispy fried coconut shrimp is an indulgent appetizer featuring tender shrimp in a crunchy panko-coconut coating.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Coating
  • 1.5 lbs Peeled and deveined raw shrimp (16-20 count)
  • 15 oz Coconut milk Opt for full-fat for a richer taste.
  • 3 tablespoons Red curry paste Adjust according to spice preference.
  • 1 tablespoon Fish sauce Omit for vegetarian version.
  • 2 teaspoons Lime zest Lime juice can be used as a substitute.
  • 1 teaspoon Salt Adjust to taste.
  • 3 tablespoons Flour Gluten-free flour works as well.
  • 1 count Egg Consider a flax egg for vegan option.
  • 1 teaspoon Baking powder
  • 2.5 cups Panko bread crumbs Key for crispy coating.
  • 1 cup Shredded unsweetened coconut Sweetened coconut gives a different flavor.
  • 3 tablespoons Sesame seeds
For Frying and Cocktail Sauce
  • 6-8 cups Canola oil Heat to 360°F for frying.
  • 1 cup Ketchup Adjust to taste.
  • 0.5 cup Sweet chili sauce
  • 2 tablespoons Freshly grated ginger Add more for extra brightness.
  • 2 count Thai chilies Finely minced; adjust for spice tolerance.
  • 2 tablespoons Brown sugar Maple syrup is a good alternative.
  • 0.25 cup Rice wine vinegar
  • 2 tablespoons Lime juice

Equipment

  • Heavy pot or deep fryer
  • Mixing Bowl
  • Saucepan
  • slotted spoon

Method
 

Step‑by‑Step Instructions for Fried Coconut Shrimp
  1. Make the Cocktail Sauce: Combine ketchup, sweet chili sauce, ginger, Thai chilies, brown sugar, rice wine vinegar, and lime juice in a saucepan over medium heat. Simmer for 5-10 minutes until thickened and then cool.
  2. Prepare the Shrimp: Pat shrimp dry and whisk together coconut milk, red curry paste, lime zest, fish sauce, salt, flour, egg, and baking powder in a mixing bowl. Coat shrimp and marinate for at least 30 minutes in the refrigerator.
  3. Prepare the Coating: Mix panko bread crumbs, shredded coconut, and sesame seeds in a shallow dish. Once shrimp are marinated, dredge them in the mixture before frying.
  4. Fry the Shrimp: Heat oil to 360°F. Dredge shrimp in the mixture and fry for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
  5. Drain and Serve: Let fried shrimp rest on paper towels and serve immediately with cocktail sauce and lime wedges.

Nutrition

Serving: 4piecesCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 5IUVitamin C: 12mgCalcium: 4mgIron: 10mg

Notes

Ensure shrimp are very dry before battering for a satisfying crunch. Adjust spice levels according to preference and fry shrimp in small batches to maintain crispiness.

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