Crispy Coconut Shrimps
If you’re looking for a quick and delicious shrimp recipe, these crispy pan-fried coconut shrimps are sure to become a favorite. Made with juicy shrimp, coated with cornstarch, eggs and desiccated coconut. They’re crispy on the outside and tender on the inside. Best of all, they’re pan-fried instead of deep-fried, making them easy to prepare with less oil while still delivering plenty of crunch.
Serve them with Thai sweet chili sauce for the perfect balance of crispy, sweet and spicy flavors. They’re ideal as an appetizer, party snack, or even a light meal with a fresh salad or steamed rice.
Why You’ll Love This Recipe
- Crispy, golden coconut coating
- Easy to make with only a few ingredients
- Pan-fried instead of deep-fried
- Perfect for appetizers, snacks or dinner
Tips for the Best Coconut Shrimp
- Pat the shrimp dry before coating so the coating sticks better.
- Avoid overcrowding the pan as this helps the shrimp cook evenly and stay crispy.
- Cook over medium heat to prevent coconut from browning too quickly before shrimps are fully cooked.
- Serve immediately for the crispiest texture.
Serving Suggestions
These coconut shrimps pair wonderfully with:
- Thai sweet chili sauce
- Fresh lemon or lime wedges
- A simple green salad
- Steamed jasmine rice
- Coconut rice
- Mango salsa or pineapple salsa for a tropical twist
These crispy coconut shrimps are proof that simple ingredients can create an impressive dish. The crunchy coconut coating, tender shrimps and Thai sweet chili sauce make every bite irresistible. If you’re craving a quick seafood dinner, this easy recipe is one you’ll want to make again.
Crispy Coconut Shrimps
2
servings10
minutes20
minutesIngredients
20 large shrimps
Salt & black pepper
3 tbsp cornstarch
2 eggs
1 cup desiccated coconut (more if needed)
Olive oil for pan fry
Thai sweet cili sauce for dipping
Directions
- Pat the shrimps dry with paper towels. Season shrimps with salt and black pepper. Set aside while preparing other ingredients.
- Beat eggs in a bowl.
- Place cornstarch in a separate plate and desiccated coconut in another plate.
- Coat each shrimp lightly in cornstarch, then dip it into the beaten eggs and finally press it into desiccated coconut until evenly coated.
- Heat a thin layer of olive oil (about 5 tbsp) in a frying pan over medium heat.
- Once hot, pan-fry shrimps for 2–3 minutes per side or until the coating is golden brown and shrimps are cooked through.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve immediately with Thai sweet chili sauce for dipping.