Crispy Coconut Prawns

This crispy deep-fried coconut prawns recipe is made with succulent king prawns, crunchy coconut coating, and 3 ingredients homemade dipping sauce. Perfect as an appetizer or party snack for all occasions. Your family and dinner guests will absolutely love it!

If you love crispy prawns/shrimp appetizers you don't want to miss our readers' favourite Crispy Honey Shrimp, Garlic Butter Prawns, Prawn Tempura and Crispy Sweet and Sour Prawn Balls recipes.

Jump to:

• Why you would love this crispy prawns
• What do we need
• How to make it
• Dipping sauce for coconut prawns:
• Quick Tips
• 📖 Recipe
• 💬 Reviews

If you haven't tried coconut prawns and wondering how does it taste like. It is very similar to panko-coated Japanese Katsu Prawns but it has a very unique taste from the shredded coconut. We love to serve it as a starter and party snack and it's always a great hit. I've tried a few different methods and this recipe is the best flavour, and also the easiest and simplest way to make it.

Even though everyone loves coconut prawns, no one knows where this dish originated. It's one of the most popular appetizers in restaurants and takeouts in the US, Caribbean, and Western countries.

Why you would love this crispy prawns

• Flavourful coconutty crispy prawns are an absolute crowd-pleaser party finger food. Succulent prawns with crunchy coating are super addictive and can't stop to have another bite.
• You can make it with everyday cupboard-friendly ingredients, including the dipping sauce. Make your own mixed dipping sauce or simply serve with favourite store-bought sauce.
• It takes under 30 minutes of preparation time, is fridge-friendly, freezer-friendly, and great for prep-ahead.
• When you make it at home, you can serve the big crowd with a minimum budget.
• It tastes way better than store-bought frozen coated prawns and takeout prawns.

What do we need

• What type of prawn to use - Use large or medium size prawn/shrimp. We usually use king prawns or tiger prawns for this recipe. Peel and devein the prawns but leave the tail part shell-on. You can use the tail part as a handle when you dredge the prawns in the coating.
• The best coconut coating - You will need shredded coconut or desiccated coconut, panko breadcrumbs, eggs, coconut milk, and plain flour.
• Panko breadcrumbs are the secret to achieving a super crispy texture. Instead of panko, you can use regular breadcrumbs.
• Desiccated coconut - You can either use desiccated coconut or shredded dry coconut. Desiccated coconut is finer and drier than shredded dry coconut. If you don't like a bit of sweetness in the coating use unsweetened desiccated coconut.
• Eggs & coconut milk - Beat two eggs and add coconut milk for the extra rich coconut flavour. If you don't have coconut milk you can use egg on its own.
• Dipping Sauce ingredients - You will need 3 simple ingredients to make this delicious dipping sauce. Sweet chilli sauce, orange marmalade, and fresh lime juice. Instead of sweet chilli you can also use hot chilli sauce or tomato ketchup.

How to make it

Prepare the prawn and coating ingredients: First, peel and devein the prawns and pat dry the excess moisture with a paper towel. Place the coating ingredients in 3 separate bowls. Mix the panko and desiccated coconut in a small bowl. Beat two eggs with coconut milk in one bowl and place the plain flour in a separate bowl.

Coat the prawns:

1. Season the prawns with salt, pepper, and garlic powder to taste.
2. Then, dredge each prawn into the plain flour by holding it from the tail.
3. Next, dip it into the egg and coconut milk mixture.
4. Coat with the panko and shredded coconut by pressing gently with your hands. Then toss the excess crumbs out before frying.

Fry the prawns:

5. Fry the prawns in the pre-heated oil 350ºF (180ºC) for about 2-3 minutes or until crispy golden brown.
6. Place the fried prawns over the cooling rack to remove excess oil. Then transfer to a serving plate.

Baking Option:

Baking and the air-frying option are one of the most asked questions on our website. Deep-frying gives the best color and coating texture. However, if you want to use less oil, you can bake or air-fry the coconut prawns. Place the coated prawns on the baking tray or sheet, spray a generous amount of cooking oil, and bake/air-fry it in the pre-heated oven/air-fryer 400°F (200°C) for 10-12 minutes or until crispy golden brown. Flip halfway through.

Dipping sauce for coconut prawns:

Coconut shrimp can be served on its own or pair it with a choice of dipping sauce. We love to have it with a mixture of sweet chilli, orange marmalade, and fresh lime juice. This dipping sauce is, sweet, tangy, zesty, and slightly spicy in flavour. Perfectly goes well with these crunchy coconut prawns. You can also try it with regular sweet chilli sauce, hot chilli, Thai Sriracha sauce, tomato ketchup, spicy mayonnaise, or spicy mango sauce.

Quick Tips

• Add enough oil to deep fry the prawns to achieve the best crispy coating texture.
• The oil needs to be hot enough to fry the prawns and the temperature should be maintained at around 350ºF (180ºC). If it is too hot, reduce the heat and let it cool down a few minutes before you add the prawns.
• Do not overcrowd the oil, as it can drop the temperature. Fry with batches if needed.
• To prep-head, you can freeze the coconut-coated prawns or keep them in the fridge. Then fry it just right before serving.
• As prawns cooked very quickly, make sure not to overcook. Overcooked prawns can be tough and less in flavour.

FAQ

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