Crispy Coconut Prawns (Coconut Shrimp with Garlic Mayo Dip)
Crispy, golden, and full of coastal flavor, these Coconut Prawns are a beloved party appetizer in our home. Juicy prawns are coated in lightly seasoned flour, beaten eggs, and a crunchy coconut-breadcrumb crust, then fried or baked until perfectly crisp. Serve hot with garlic mayo or sweet chili dip!
Ingredients
For the Marination
- 500 g Medium prawns (shrimp), peeled and deveined, tail intact
- ¾ tsp Salt
- ¾ tsp Black pepper powder
- 1 tsp Kashmiri chili powder (or paprika)
- ½ tsp Ginger-garlic paste
Dredging Flour (Coat 1)
- 2 Nos Large eggs
- 1 tbsp Water (3–4 tsp)
Coconut Crust (Coat 3)
- ¾ cup Shredded coconut (semi-dehydrated or lightly toasted)
- 3 slices Bread (processed into fresh breadcrumbs or Panko)
- ¾ tsp Kashmiri chili powder
- ½ tsp Black pepper powder
- ½ tsp Garlic powder
- 1 pinch Dried oregano
For Frying
- 2 cups Cooking oil (for deep/shallow frying)
Instructions
Preparation & Marination
- Clean the prawns: Shell and devein the prawns, leaving the tail intact for easier handling and presentation. Pat completely dry using paper towels.
- Marinate: Toss the prawns with salt, pepper, Kashmiri chili powder, and ginger-garlic paste. Rest for 30 minutes in the refrigerator.
Breading Station
- Mix dry flour (Station 1): In a shallow bowl, whisk flour, salt, chili powder, garlic powder, oregano, and rosemary.
- Prepare egg wash (Station 2): In a second bowl, beat eggs with 1 tablespoon of water until smooth.
- Prepare coconut crust (Station 3): Toast freshly shredded coconut in a pan or microwave for 2–3 minutes to remove moisture (do not brown). Mix with breadcrumbs, chili powder, pepper, garlic powder, and oregano.
- Dredge and coat: Dredge each prawn in flour, dip in egg wash, and press firmly into the coconut-breadcrumb mixture until evenly coated.
Cooking (Stovetop or Oven)
- Deep frying: Heat oil in a deep pan over medium-high heat. Fry prawns in small batches for 3–4 minutes until golden and crisp. Drain on a paper-towel-lined plate.
- Baking alternative: Preheat oven to 200°C (400°F). Arrange prawns on a greased baking sheet, spray lightly with oil, and bake for 12–15 minutes, flipping halfway through.
Video
Notes
You may use any medium sized prawns or shrimp for this recipe.
Leave the tail end for easy coating and appealing presentation.
Make sure to pat dry before marination.
Prawns cook easily, so do not overcook or it will become rubbery.
Do not overcrowd the pan for crispier prawns.
Shredded coconut can be prepared at home by toasting freshly shredded coconut. Desiccated coconut is too fine and might ruin the oil quickly.
For healthier version, take a mixture of Plain Flour and Corn Flour.
Paprika or Kashmiri Red chili powder can be used for this recipe.
Adjust the spices as per your taste.
Use two days old bread for better crumbs.
If you are using fresh bread, then slightly toast the breadcrumbs in a pan or oven to remove excess moisture
- Can I use desiccated coconut? Freshly grated and toasted shredded coconut delivers the best texture. Fine desiccated coconut burns quickly in hot oil.
- Can I air fry these prawns? Yes. Preheat the air fryer to 190°C (375°F). Spray the basket and prawns lightly with oil, then cook for 8–10 minutes, flipping at the 5-minute mark.
- Serving suggestion: Pair hot with garlic mayonnaise, sweet chili sauce, or tandoori mayo.