Coconut Shrimp




5 min


15 min


Coconut Shrimp….Discover this amazing deep fried coconut coated shrimp starter. Serve it with tartar sauce/ thai chilli sauce.


  • 1 lb ‏shrimp ( peeled, deveined)
  • 1/2 cup ‏bread crumbs
  • 1 1/2 cup ‏shredded coconut
  • 1 teaspoon ‏salt
  • 1/2 teaspoon ‏black pepper
  • 1/2 teaspoon ‏baking powder
  • 1/2 cup ‏flour
  • 2 ‏eggs

For Tartar Sauce

  • 1 cup ‏mayonnaise
  • 1 tablespoon ‏onion, chopped
  • 1 tablespoon ‏parsley, chopped
  • pinch of ‏salt
  • pinch of ‏black pepper
  • 2 tablespoons ‏lemon juice
  • 2 tablespoons ‏sweet pickle relish


  1. In a large bowl, add flour, black pepper, salt and baking powder. Mix well

  2. Beat eggs in another bowl until foamy.

  3. Combine bread crumbs and shredded coconut in the third bowl and set aside.

  4. Now first coat shrimp with flour mixture, then roll in the beaten eggs bowl and in the end coat with crumbs and coconut.

  5. Heat the oil in frying pan and fry shrimps 5-6 at a time. When shrimps turn golden brown take out on a paper towel. After the excess oil is absorbed by paper towel transfer shrimps to serving plate and serve with Thai chilli sauce/ tartar sauce

  6. If serving with tartar sauce then mix all the sauce ingredients in a bowl and refrigerate for 1/2 hour before using.


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