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–+ servings
Panko Coconut Fried Shrimp on a plate with salad and lime wedges.

Coconut Panko Fried Shrimp

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
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! 
Prep Time 10 minutes
Cook Time 10 minutes
Serves 4

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

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

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 kick
    Pickled sushi ginger, lime wedges, Light salad, Wasabi mayo

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