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    Home » Appetizers & Snacks » Crunchy Coconut Shrimp

    Crunchy Coconut Shrimp

    Jan 31, 2015 · Modified: Nov 22, 2020 · by Sarah Mir

    I love 5 ingredient dishes and this is one of them - add something on the side and you've got a main. Serve on it's own and you've got a delicious satisfying snack and all you need is lime, coconut, panko, egg, and shrimp. Shoot - and flour, but that's optional so let's call it a 5.5 ingredient dish shall we?

    I love coconut shrimp, that slightly sweet ever so crunchy upgrade on classic fried shrimp. What makes these extra fun is the addition of panko and the zest of a lime.The panko bread crumbs add another airy yet crunchy element to the shrimp and the hint of lime heightens the coconut flavor.

    Coconut Shrimp

    The flour like I said is optional, but here is why I use it: I dislike naked shrimp. You know when you fry shrimp and only portions of it have crunch because despite your best effort the rest of it just won't stay on? Once the shrimp goes into it's egg bath the flour helps the crunchier elements adhere to the egg and covers the gaps between said crunchy elements to give you a shrimp that is evenly goldenly beautiful.

    Coconut Shrimp

    You are welcome to season as much as you like, but having made these a few time I must say I like it best when the subtle natural sweetness of the coconut shines through so a sprinkle of salt & pepper or a dash of fish sauce in the egg mixture is perfect for me.

    Coconut Shrimp

    1 lb shrimp, shelled and deveined
    ¾ cup unsweetened shredded coconut
    ½ cup panko bread crumbs
    ⅓ cup flour (optional)
    zest of one lime plus additional limes for serving
    2 eggs lightly beaten with a little salt and pepper or a dash of fish sauce
    Oil for frying

    Combine the coconut, panko, flour, and the zest of the lime on a dish with a bit of a rim - a soup plate works well. Dip the clean dry (important!) shrimp with the beaten egg and then dredge with the coconut coating.

    Coconut Shrimp

    Repeat until your shrimp is all coated. I usually do this a few hours in advance for conveniences sake. When you are ready to eat, heat about an inch of oil in frying pan and wait for it to get so hot that a piece of bread crumb dropped into the oil sizzles and rises. If it turns black then take the pan off the heat for a few minutes and test again.

    Coconut Shrimp

    Now fry the shrimp for about a minute to two minutes on each side till a beautiful golden brown. Spritz with lime juice and enjoy.

    Coconut Shrimp

    « Taco Lasagna
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    Reader Interactions

    Comments

    1. For The Love of Ghee says

      January 31, 2015 at 10:10 pm

      Love shrimp in anyway and these look really tasty and super yummy! Perfect finger food for Game Day 🙂 Thanks for sharing.

      Reply
      • sarahjmir says

        February 01, 2015 at 7:52 pm

        Thank you thank you 🙂 Love that you popped by 🙂

        Reply
    2. Anjana @ At The Corner Of Happy & Harried says

      February 01, 2015 at 3:57 am

      I love fried shrimp and this looks killer!

      Reply
      • sarahjmir says

        February 01, 2015 at 7:52 pm

        Thanks Anjana!

        Reply
    3. spiceinthecity says

      February 01, 2015 at 5:12 am

      Yum! Those shrimp look so crunchy & so delicious! Thanks for sharing!

      Reply
      • sarahjmir says

        February 01, 2015 at 7:53 pm

        🙂 thanks for the compliments!

        Reply
    4. Sadaf F K. says

      February 01, 2015 at 11:56 am

      Not a shrimp fan, but yours look so so delicious, Sarah that I'm wanting to taste.. 🙂

      Reply
      • sarahjmir says

        February 01, 2015 at 7:53 pm

        woah thanks! btw my dad asked me if I could do these with chicken and I don't see why not, will post on insta if I do 🙂

        Reply
    5. salmadinani says

      February 01, 2015 at 12:59 pm

      Looks delicious! I am going to pin this and try later. We will have to try it with gluten-free flour for the hubs.

      Reply
      • sarahjmir says

        February 01, 2015 at 7:51 pm

        Hope it works out!

        Reply
    6. Natasha says

      February 02, 2015 at 2:24 pm

      Toooooooo yummmm Sarah ?

      Reply
    7. Amira says

      February 02, 2015 at 7:31 pm

      This looks restaurant style shrimps, I like the look and the smell. I just hope mine will turn out so golden like yours 🙂 as mine always have naked parts too ... Thanks for the recipe dear.

      Reply
      • sarahjmir says

        February 02, 2015 at 8:26 pm

        Amira I love that you totally got what I meant by naked parts hahha 🙂 Happy cooking!!!

        Reply
    8. Kamz says

      February 03, 2015 at 10:59 pm

      Your photography is amazing. I am vegetarian but would love to try the recipe for my non-veg friends and family!

      Reply
      • sarahjmir says

        February 04, 2015 at 3:40 pm

        that's so sweet! thank you! I think you could probably do this with a firm paneer no?

        Reply
    9. afracooking says

      February 04, 2015 at 3:48 pm

      Yum, now these ingredients sound like a match made in heaven. Lovely!

      Reply
    10. Taslim Jaffer says

      February 05, 2015 at 12:45 pm

      Wow - you nailed the perfect golden fried colour! Love the combination of coconut and lime, and I'm recommending this on facebook and twitter!

      Reply
      • sarahjmir says

        February 05, 2015 at 3:18 pm

        Thank you Taslim!!!!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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