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These little bites of heaven will transport you straight to the white sandy beaches and crystal-clear waters of paradise. Picture plump and succulent prawns, coated in a golden crispy coconut crust that’s as irresistible as a beach sunset. One bite and you’ll be greeted with bursts of flavors – the sweetness of coconut dancing with the savory goodness of prawns, create a sensation that will have you doing the hula in no time! But seriously, this recipe is a family favorite and we make them quite often. It was also our late Nonni’s favorite dish! If these were on the menu, she would order it for the table! Be sure to check out our suggested pairing below.

coconut shrimp

how to make coconut prawns

INGREDIENTS :

  • 1 lb of prawns 
  • vegetable oil, for frying
  • ¾  C shredded coconut, unsweetened 
  • ½  C panko breadcrumbs  
  • 2 eggs, whisked 
  • 2 t water 
  • ½ C flour
  • 1 t garlic powder 
  • 1 t cayenne pepper 
  • salt & pepper, to taste
  • sweet chili sauce, for dipping 
  • limes, for serving 
  • cilantro, for garnish
ingredients for coconut shrimp

METHOD

Line a baking tray with parchment paper and set aside. In a small bowl, whisk eggs and water then set aside. In a second bowl, combine flour, garlic powder, cayenne, salt & pepper then set aside. In a third bowl, combine shredded coconut and breadcrumbs. Mix until combined and set aside. 

Begin dipping the prawns into the flour mixture one at a time. Fully coat each prawn in the flour. Place on a lined baking tray, and repeat this step for each prawn. Next, dip each prawn in the egg mixture and immediately place into coconut mixture. Repeat this step for each prawn. Place prawns back on the lined baking tray and place in the fridge for minimum of 30 minutes. 

Heat up a deep cooking pan with vegetable oil on medium to high heat. The oil should fully cover the prawns. Once bubbles start to form, place 3 – 4 prawns at a time in the pan to cook. Do not overcrowd the pan, for the oil temperature will drop. Fry the prawns for 1 ½ – 2 minutes on each side. The shredded coconut should turn to a golden brown color. 

Place each prawn on a drying rack and dab the excess oil off with a paper towel. To garnish, sprinkle some chopped cilantro and juice of a lime over the prawns. Enjoy with a preferred dipping sauce!

Buon Appetito!

Notes

Disclaimer: This post contains affiliate links. This means we may earn a commission should you choose to make a purchase using our link. We love all of these products, and hope you will too!

If you wanted to make it gluten free, substitute your panko bread crumbs and flour with a gluten free alternative. There is not one particular brand that we buy. We would recommend going with whatever options your local grocery sore has. If you are worried that your local store won’t have any you can always order some on Amazon!

Suggested Pairing for coconut prawns

Get ready for a flavor explosion, as coconut prawns find their perfect match with a “Carnelian Colada” – a delightful pina colada variation. The sweet and creamy notes of the colada harmonize with the crispy coconut coating on the prawns, creates a tropical symphony of tastes. Indulge in this heavenly pairing and let your taste buds dance with delight. Cheers to the ultimate fusion of coconut prawns and the “Carnelian Colada”!

coconut prawns

Bites

Hi there, 
We are Elise and Evan and we're so glad you are here! Cheffing up tasty bites and sips is our love language and we are very happy to share these recipes with you. We both have valuable restaurant experience and have learned a thing or two about making tasty bites and sips. Through Carnelian Cooks we are sharing all of our tips and tricks! Please provide a comment or feedback below on any recipes that you give a try. 

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