Coconut Shrimp

An ultra-crispy coconut breading protecting a meaty, juicy shrimp. Out of the oil, the crust is amber and releases a toasted exotic fruit aroma.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 815
• Protein: 45 g
• Carbs: 63 g
• Fat: 43 g

Ingredients

• 600 g Wild shrimp ( peeled, tail on )
• 100 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 150 g Coconut meat ( shredded )
• 100 g Breadcrumbs
• 750 ml Peanut oil ( for frying )
• 1 pinch Cayenne pepper
• 1 pinch Gray sea salt
• 4 tbsp mango chutney optional ( for serving )
• 100 g Panko breadcrumbs

Instructions

1. Setting up the breading stations

   Set up three bowls. The first with flour, salt, and cayenne pepper. The second with beaten eggs. The third with the mixture of shredded coconut, breadcrumbs, and panko.

2. Coating the shrimp

   Hold the shrimp by the tail. Dip them in the flour (shake off excess), then in the egg, and finally press them firmly into the coconut-panko mixture. The breading must adhere well to the flesh.

3. Frying and browning

   Heat the peanut oil to 180°C. Fry the shrimp in small batches. When the breading is a uniform golden brown and the shrimp is opaque, drain on paper towels.

Chef's tips

• Do not overcrowd the fryer: if the temperature drops too much, the breading absorbs the fat and becomes soggy.
• Press firmly with the palm of your hand to embed the coconut into the shrimp flesh.

Storage

Consume immediately to maintain crunchiness. Raw breaded shrimp can be frozen flat before frying later.