Coconut-crumbed shrimps

Coconut-crumbed shrimps feature a crunchy coating of sweet coconut and breadcrumbs, making them a flavorful treat. Ideal as an appetizer or main course, they are baked or deep-fried for a deliciously crispy finish.

21 Jan 2026
Cook time 10 min
Prep time 35 min

Ingredients:

1 cup dried coconut meat
1/2 cup bread crumbs
1/2 cup all-purpose white wheat flour
2 eggs
10 oz shrimps

Coconut-crumbed shrimp is a delightful dish that combines the sweetness of coconut with the savory taste of breaded shrimp. This recipe creates a crunchy and flavorful coating that makes the shrimp irresistible. Whether you're serving it as an appetizer or a main course, it's sure to be a hit with seafood lovers.

Instructions:

1. Prep the Ingredients:
- Preheat your oven to 400°F (200°C) or set your deep fryer to 350°F (175°C) if you prefer deep frying.
- Line a baking sheet with parchment paper if you are baking.

2. Prepare the Breading Station:
- In a shallow bowl, mix the dried coconut meat and bread crumbs together.
- Place the all-purpose flour in another shallow bowl.
- In a third bowl, beat the eggs until well blended.

3. Prepare the Shrimps:
- Clean and devein the shrimps if they aren’t already prepared.
- Pat the shrimps dry with paper towels to ensure the breading sticks well.

4. Bread the Shrimps:
- Dredge each shrimp in the flour to coat lightly, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, ensuring it is completely covered.
- Roll the shrimp in the coconut and bread crumb mixture, pressing gently to adhere the coating.

5. Cooking Options:

6. Serve:
- Serve the coconut-crumbed shrimps immediately with your favorite dipping sauce, such as sweet chili sauce, aioli, or a tangy salsa.

Coconut-crumbed shrimp is an easy yet elegant dish that brings a tropical twist to your table. With its crispy texture and rich flavors, it makes for a perfect appetizer or entree. Follow the recipe and tips provided to create a delicious meal that will impress your family and friends.

Coconut-crumbed shrimps FAQ:

What is the best cooking time for coconut-crumbed shrimps?

If baking, cook the shrimps for about 15-20 minutes at 400°F (200°C) or until golden brown and cooked through. If deep frying, fry them for 2-3 minutes or until they are golden and float to the surface.

What should I do if my coconut coating isn't sticking to the shrimp?

Ensure the shrimp are patted dry before coating them. A light dusting of flour and a thorough egg dip can also help the coconut and bread crumb mixture adhere better.

Can I use fresh coconut instead of dried coconut meat?

Yes, you can use fresh coconut, but you may need to adjust the texture and cooking time. Make sure to finely grate the fresh coconut and consider drying it out slightly to enhance the crunch.

How should I store leftover coconut-crumbed shrimps?

Store any leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven to maintain their crispiness, rather than microwaving.

What can I substitute for bread crumbs in this recipe?

You can use crushed cornflakes, panko, or ground nuts as substitutes for bread crumbs. Each will provide a different texture and flavor to the coating.

Tips:

- Make sure to dry the shrimp thoroughly before coating them to ensure the breading sticks well.

- For a more intense coconut flavor, you can toast the coconut meat slightly before using it.

- Use one hand for the dry ingredients and one hand for the wet ingredients to keep the breading process clean and efficient.

- For a healthier version, you can bake the breaded shrimp in the oven at 400°F (200°C) for 15-20 minutes until golden brown instead of frying.

Nutrition per serving

4 Servings
Calories 360kcal
Protein 18g
Carbohydrates 40g
Fiber 4.69g
Sugar 15g
Fat 15g

Coconut-crumbed shrimps