Crunchy coconut shrimp appetizer with a sweet and spicy dip of apricot preserves + pepper jelly.
Updated August 1, 2022
In my mind, these started out as Beer Battered Coconut Prawns. The plan was to take a recipe I slaved over last summer for coconut prawns and tweak it a bit with beer. They were The Summer Project That Drove Me Crazy with weeks of attempts, countless variations, and more pounds of shrimp than I want to admit, all to get a crispy crust. And all for love, I might add.
CM (Carnivorous Maximus), aka the husband, has to restrain himself from snagging coconut prawns from waiters’ trays as he’s walking through a restaurant. They rank high on his list of favorite foods, and although he vigorously denies it, I think they remind him of his bachelor years in Hawaii as a young ER doctor zipping through shifts before hitting the beach where the bikinis were.
So he happily ate his way through each batch I tried, judiciously weighing in on the crunch factor, the tenderness of the shrimp, and coconut flavor.
Aiming at first for a healthy version, I tried baking them.
“Too soggy.”
I kicked up the heat to broil.
“Too dry.”
I experimented with rice flour, potato flour, and salting the shrimp.
“Pah-lease just FRY them!!”
I was losing that sense of fun togetherness, and agreed to fry the suckers. The secret to frying is using a high oil temperature. That way, the shrimp cook fast and are in the oil a much shorter time. The shorter the time, the less oil they absorb.
I could actually hear the crunch across the room when he ate that first batch out of the frying pan. Now I just needed to tweak the oil temperature a bit, and experiment with the coconut flakes. Home stretch, I remember thinking.
I tried sweetened and unsweetened coconut. I tried small flake and big. I even gave large toasted flakes a run for its money. In the end, I settled on a combination of large and medium, and enough coconut to last me a lifetime.
So yesterday, I bought some shrimp, and after long pondering, decided on Anchor Steam beer. I kept a bottle out at room temperature to play with today, and that was the last I gave it any thought until we tested the finished prawns this afternoon and I spied the bottle of beer still on the counter.
CM generously offered, “it’s okay with me if you make another batch with the beer.”
I’m not saying my love for him has limits, but going back to the store for more shrimp wasn’t happening today.
“Next time”, I responded. Because with these coconut shrimp, I’ve learned there’s always a next time.
Cook's Notes
Be sure to bring the oil back up to 375˚- 400˚F between batches of the shrimp. This ensures a brown crispy skin and shorter time in the oil.
All-purpose flour, rice flour or potato flour can all be substituted for the coconut flour.
I've used sesame oil, and it works well as a substitute for peanut oil. I imagine Canola oil would too.
Coconut Prawns with Sweet-Spicy Dipping Sauce – #SundaySupper
Ingredients
Coconut Prawns
- 1 ½ pounds large shrimp shelled, deveined and butterflied
- ¾ cup shredded unsweetened coconut
- ¾ cup Panko breadcrumbs
- 1 ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup coconut flour
- peanut oil or other high temperature oil
Sweet and Spicy Dipping Sauce
- 3 tablespoon apricot preserves
- 3 tablespoon red pepper jam
Instructions
Coconut Prawns
- Bring the shrimp to room temperature. Line a baking sheet with a doubled thickness of paper towels
- Pour enough peanut oil into a heavy pot to nearly submerge the shrimp, and heat over medium-high heat to between 375 - 400˚ F.
- Set out three bowls. Pour the flour in the first bowl; whisk the eggs in the second; mix the coconut, Panko, salt, cayenne, and cinnamon in the third.
- Dip each shrimp first in the flour, shaking off any excess; then in the egg; and finally in the coconut mixture, pressing the mixture lightly onto the shrimp. Place on a plate until finished with all the shrimp.
- Depending on the size of your pot, you will need to cook the shrimp in three or four batches. Drop a few shrimp into the oil, and cook for two minutes. If the shrimp aren't completely submerged, use tongs to gently flip them over in the oil after the first minute. Remove by grabbing their tails with tongs, and lay on the paper towels to drain. Repeat with the remaining shrimp.
- Serve with the Sweet and Spicy Dipping Sauce.
Sweet and Spicy Dipping Sauce
- Stir together the apricot preserves and red pepper jelly.
Christina Conte
Oh you are a brave one to keep at the same recipe so many times! I did that with shortbread and thought I wasn't going to make it in the end! I LOVE coconut fried shrimp, but have never made them at home. Thank you for the inspiration and all the hard work, so I can make them properly the first time! 🙂
The Wimpy Vegetarian
Brave, stupid, or just tenacious - I'm not sure which LOL. I kept thinking last summer that because I post almost exclusively vegetarian and vegan dishes that I would never even have the chance to post it!!! So when this theme came up, I knew right away what my post would feature :-).
The Ninja Baker
Giggling and delighting in the nickname for your hubby
The Wimpy Vegetarian
🙂 (Thankfully he likes it too!)
The Ninja Baker
Yikes! I wrote a long comment accented with smileys and beer figurines...Guess your system doesn't approve. Anyway, love the nickname for your hubby. And if the shrimps your husband views at restaurants are as gorgeous as yours, I'd have a hard time restraining myself, too! Last and not least, who needs beer when you've got perfectly panko coated Susan fried shrimp!
The Wimpy Vegetarian
Thanks so much Kim! They actually did turn out well, I must admit. But I'm just hugely thankful I don't have to go through all this for every recipe!! We'd be living on take-out 🙂
Liz
LOL...I love your hubby's passion for these shrimp! And so glad you've developed the perfect recipe! They truly look spectacular!!!
The Wimpy Vegetarian
Thanks so much Liz! They'd be perfect with your pizookies!!!
Nichole C
Haha, I love the story and process you shared in making these. I'm glad you had such an enthusiastic "taste tester" 🙂
The Wimpy Vegetarian
I could use a little less discernment from him at times, truthfully, but really it was a fun project to do together. He doesn't get quite as excited over my kale dishes 🙂
Amy Kim (@kimchi_mom)
I find it interesting that you have deep-fried with sesame oil. I thought it had a low smoke point. I've never really cooked with sesame oil since I find it bitter when used at a high temp. Anyway, how is the flavor compared to other oils when you deep-fry with sesame oil?
The Wimpy Vegetarian
Very good question. I used 75% sesame oil in my last batch, 25% grape seed oil. I wonder if that addition of the grape seed oil made the difference. I still prefer peanut oil, but I don't always have it on hand. The other factor could be the length of frying time. Two minutes is fairly quick, especially compared to chicken, for example. I didn't notice any bitterness at all. This is the only frying I've done since last summer when I did all those many batches to nail down the recipe, so unfortunately I'm not sure I have a lot of other experience to point to.
Amy Kim (@kimchi_mom)
Sounds like the addition of grapeseed oil helped! Anyway, these coconut shrimps sound awesome! I usually fry shrimp with a tempura batter...I should try this next time!
Shannon @VillageGirlBlog
Coconut Shrimp is that one restaurant dish that I am afraid to attempt, but everyone loves. These look amazing. I have to go for it!
The Wimpy Vegetarian
Thanks Shannon! I recommend trying them 🙂
Marlene @Nosh My Way
Oh My , I love coconut shrimp. on my list to make. I just need to find a substitute for the panko (no bread for me).
Pinning for later.
The Wimpy Vegetarian
When I want to eliminate breadcrumbs, I toast up some cooked quinoa. I would think it would work really well with the coconut and shrimp. I toss it with things just like I would breadcrumbs.
MealDiva
Yes please! These look perfectly crispy and I wish I had some right now!
The Wimpy Vegetarian
I can guarantee that they are crispy! 🙂
Laura
I admire that you kept trying with the recipe, it is hard when recipes you try just don't turn out like you imagined it at first. Looks like you ended up with a perfect recipe.
The Wimpy Vegetarian
I wouldn't have kept at it except my husband often gets short shrift with his meat these days since I don't eat it at home. It felt like it was something I could do for him that he would really appreciate 🙂
Jennifer @ Peanut Butter and Peppers
I love your story and I love your dish! Your coconut prawns sound out of this world!
The Wimpy Vegetarian
Thanks so much Jennifer!
Martin D Redmond
I adore Coconut Prawns and yours looks amazing Susan! Thanks for sharing!
The Wimpy Vegetarian
And I love the champagne pairing you suggested, Martin!! Thanks!!
Deanna Samaan
Ohhhh, Yummy!!!!
Danielle Nichols
What beautiful shrimp, fried to perfection. There are just somethings that are not meant to be altered and messed with. Fried shrimp is one of them.
Tara
Great post and I admire your fortitude!! Sometimes we must succomb to frying, it really is the best!! Those shrimp look wonderful!!
apuginthekitchen
After much trial and error you did it, they look and sound amazing. I love coconut shrimp and have never made them myself. I order them in restaurants all the time. Love these!
Shaina
YUM! These look like they were totally worth all the effort...which, by the way, is totally admirable...I would never have that much patience!
Renee
Oh my. You really did go through a lot to perfect this recipe. The best part is that final success. And these look scrumptious.
Sarah
Amazing, this is something my whole family would love for sure!
Choc Chip Uru
This looks absolutely fantastic, the dipping sauce must compliment the prawns so well 😀
Cheers
Choc Chip Uru
cheri
Great story behind this recipe Susan. These look wonderful. Your amazing for sticking with this recipe and trying out all the different things that you did. Looks delicious!
Roz
Thanks for your kind visit Susan! I fixed the ingredients amount and want to thank you for the heads up that the ZipList widget had a glitch. It's happened before and I get really frustrated when I think it has posted correctly. I adore shrimp but cannot eat it anymore due to an adult-onset allergy to shellfish, so I'm wondering if I could do the same recipe with chicken instead. I love spicy food, especially those with an Asian/Thai twist. This recipe just sounds so delicious!
Thank you for sharing,
Roz
The Wimpy Vegetarian
You're so welcome. Your pie looks so wonderfully perfect for spring or summer 🙂 And thanks for stopping by here - yes, this would be great with chicken! Have a great Sunday 🙂
Kim (Feed Me, Seymour)
I love love love these! but I'm totally the same way. I'd be screaming for fried food while my husband would be more about baking. That crispy crunch is all I need!
laurasmess
Haha... I am a huge fan of man food, despite being a somewhat skinny girl! I'm loving these big, beefy and delicious posts for Sunday Supper! Love your lighter take on the theme Susan. Prawns are absolutely delicious when cooked in a crunchy coating and I'm loving the coconut addition! Great persistence with the cooking method.. I cannot wait to try these xxx
Simply Gourmet
Perfect timing of your recipe. I love deep fried shrimp and have been looking for a recipe to try. Looks fabulous!
Sarah | Curious Cuisiniere
This dish would be a treat for me in our house! Looks delicious!
Bobbi's Kozy Kitchen
Oh, my guy would flip for these!!
Laura Dembowski
I used to love coconut prawns more than I can tell you. I'd love to try these. I bet baking them isn't the same - they just have to be fried.
Serena | Serena Bakes Simply From Scratch
Oh my goodness scrumptious! The pictures gorgeous and sure to please any man!
Nancy @ gottagetbaked
You are amazing! I would never have the drive 'n dedication to make the dozens of batches you did! Thank you for the tireless experimentation so that we can all benefit from this recipe. Your coconut shrimp looks absolutely perfect. Even better than what I get in restaurants.
Gwen @simplyhealthyfamily
Ummm, I could eat a pound of these as a main course! I would have to make several batches so the rest of the fam could have one or two 😉
Cindys Recipes and Writings
I'm glad you finally found a combination that worked! Amazing shrimp!
mjskit
There are some things that just need to be fried. 🙂 You're right - the secret to frying is to get the oil hot enough. The cooking goes very fast and most of the oil stays in the pot. I've never made coconut shrimp but have eaten quite a few of them myself. Looking forward to trying your recipe. The shrimp look fabulous!
Michelle
I just had coconut shrimp at a catered party last night! Thanks for sharing the recipe so I can recreate the tasty goodness!
The Wimpy Vegetarian
They make such a great appetizer! You're so welcome, Michelle!
Jhuls
These are scrumptious!!! The dipping sauce is such a great compliment to the delicious prawns. 🙂 Thank you for sharing.
The Wimpy Vegetarian
I'm thrilled that you liked them!!! Thanks so much for letting me know!
SBO
This looks amazing, of course! And I love your creativity so keep doing what you’re doing. I like to eat a lot of shrimp.
ผลบอลสด
The cooking goes very fast and most of the oil stays in the pot. I’ve never made coconut shrimp but have eaten quite a few of them myself. Looking forward to trying your recipe. The shrimp look fabulous
ยูฟ่าเบท
This is an amazing foods!!
ufabet
My kids are gonna love this! Thanks for posting.