Coconut Panko Fried Shrimp
Coconut Panko Fried Shrimp (or prawns!) is such a gloriously summery dish and makes a quick and easy starter or light lunch.
Nothing quite says summer holidays to me more than a big basket of fried seafood (preferably from a cafe or restaurant somewhere on the coast! When I want to recreate that vacation feeling at home, I love to make Coconut Panko Fried Shrimp (or prawns! More on this later).
With big juicy prawns, a lightly tropical coating of panko breadcrumbs and shredded coconut, a big squeeze of citrus and a dollop of wasabi mayo, this recipe is flavour packed, but super quick and easy and perfect for a starter or a light lunch.
TABLE OF CONTENTS
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Ingredients
To make my Coconut Panko Fried Shrimp, you’ll need the following main ingredients:
- Shrimp/Prawns: OK, to clear up any confusion: Australians call them prawns. Americans call them shrimp. Technically, there are small differences, but when it comes to cooking, they’re interchangeable. What matters is size and quality. For this recipe, go for large, raw ones, whether they’re labelled shrimp or prawns.
- Panko and Coconut: Japanese Panko crumbs give a lovely, light finish on fried goods. They are very widely available these days in larger rocery stores, and it is worth tracking them down. I use shredded coconut as well, both for the flavour and a tasty chew.
- Flour, eggs and seasoning: Whatever you do, don’t skip flouring the prawns or shrimp before you dip them in the eggs and crumb mixture. It helps everything stick to the meat and stops it all from sliding off into the oil. Trust me, I have made this mistake in the past so that you don’t have to!
- Oil for frying: Use any vegetable oil with a high smoke point such as sunflower, canola, or peanut. You can reuse frying oil several times, so don’t throw it out! Wait until it is cold and strain into a clean container. Keep it in the fridge until next time.
- Sushi Ginger, Salad and Wasabi Mayo: I like to serve my panko prawns with a light salad or Asian style slaw, plenty of sushi ginger (yum!) and a big spoonful of mayo mixed with wasabi for a peppery finish.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Instructions
If you’ve never shallow fried anything before it can feel a bit confronting, but it is actually super straightforward. As always, practice good kitchen safety, clear the cooking area of distractions and keep kids and pets out of the room.
There are four main steps to making breaded shrimp:
- Prep the coating station: Grab three bowls. Seasoned flour goes in one, eggs (beaten) in another, and panko and coconut in the last.
- Dredge the shrimp: Toss shrimp in flour, dip in egg, then coat well in the coconut-panko mix. Press gently so the coating sticks.
- Heat the oil: Get a deep pan or wok hot with about 1 inch (2.5cm) of oil. You want it at 350°F (175°C).
- Fry in batches: Don’t crowd the pan. Fry 2–3 minutes per side until deep golden. Drain on a wire rack or paper towels. If you are making a big batch keep them warm on a rack in the oven between batches.
Jay’s Cooking Tip
This is everything fried shrimp should be; juicy in the middle, crisp on the outside, and all eaten up in about five minutes flat! Don’t overcook the shrimp, just until golden brown is perfect.
Frequently Asked Questions
Can I bake these instead of frying?
You can, though I really recommend frying them for best resulty! Bake at 200°C (400°F) for 15–18 minutes, flipping halfway. They won’t be quite as crisp, but still tasty.
How do I air-fry breaded shrimp?
Air-fry at 200°C (400°F) for 10 minutes until golden brown. Spray lightly with oil to help them brown and crisp up.
What oil should I use for frying?
Stick to neutral, high-smoke-point oils: vegetable, canola, sunflower, or peanut.
Looking for more delicious prawn recipes? Try my famous Prawn and Lemon Linguine (truly delicious) or my Shrimp, Watermelon and Feta salad (summer on a plate!)
Coconut Panko Fried Shrimp
Coconut Panko Fried Shrimp (or prawns!) is such a gloriously summery dish and makes a quick and easy starter or light lunch. This is everything fried shrimp should be; juicy in the middle, crisp on the outside, and all eaten up in about five minutes flat!
Ingredients
For the Shrimp
- 500 g large shrimp or king prawns, peeled and deveined
- 75 g plain or all-purpose flour
- ½ tsp sea salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 100 g panko breadcrumbs
- 100 g shredded coconut , (unsweetened)
- Vegetable oil, for frying
To Serve
- Pickled sushi ginger
- lime wedges
- Light salad, rocket/arugula, Asian style slaw or similar
- Wasabi mayo, optional – see notes
Instructions
- PREP THE COATING: Set up three bowls: one with flour, salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.75 g plain or all-purpose flour, ½ tsp sea salt, ½ tsp black pepper, 2 large eggs, 100 g panko breadcrumbs, 100 g shredded coconut
- BREAD THE SHRIMP: Dredge each shrimp in flour, dip in egg, then coat in the panko-coconut mix. Press lightly so the crumbs stick.500 g large shrimp or king prawns
- HEAT THE OIL: In a deep pan or wok, heat 2.5cm (1 inch) of oil to 180°C (350°F). No thermometer? Drop in a small cube of bread. If it sizzles and turns golden in about 30 seconds, you're all good.Vegetable oil
- FRY THE SHRIMP: Work in batches to avoid overcrowding. Fry each shrimp for 2–3 minutes per side until deep golden. Transfer to a wire rack or paper towels to drain. Keep cooked shrimp warm in a low oven (around 95°C / 200°F) while finishing the rest.
- SERVE HOT: Plate up with pickled sushi ginger, lime wedges, and a crisp salad. Add a side of wasabi mayo for an extra spicy kickPickled sushi ginger, lime wedges, Light salad, Wasabi mayo
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Nutrition
Serving: 1small plate | Calories: 413kcal | Carbohydrates: 46g | Protein: 26g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 239mg | Sodium: 1283mg | Potassium: 328mg | Fiber: 3g | Sugar: 12g | Vitamin A: 346IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 3mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
