Fried Coconut Shrimps (Super EASY!)

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These sweet and savory jumbo shrimps are the purrrfect appetizer for your party! Coated with a mix of breadcrumbs and desiccated coconut, they are served with a chili apricot sauce. Just irresistible! Your guests will ask for more.

You’re hosting a party in the coming weeks? You’re looking for an EASY appetizer to please the whole crowd? Or you’re just fancying some seafood for dinner? These fried shrimps will get you covered!

Coated with a mix of panko breadcrumbs and desiccated coconut, I almost feel like I’m having an appetizer on the beach of an exotic place every time I make these. The truth is, it’s being winter over here and I’m just at home : )

Butterfly shrimps vs whole shrimps

For this recipe, I butterflied the shrimps by making a deep incision alongside the back of the shrimps. By butterflying the shrimps, you will reduce the frying time as opposed to leaving them as a whole. The surface to be cooked is thinner hence fries faster.

Aside from frying time, butterflied shrimps give you the impression that you have a bigger and thinner piece to eat rather than a smaller fattier piece. This is really a matter of preference, I personally prefer thinner more delicate pieces when eating pretty much anything.

What type of shrimps shall I use?

Use jumbo shrimps if possible, or at least medium-sized shrimps. Shrimps tend to shrink when they cook so you’ll want to use a larger size to still get something left to snack on. If still using small shrimps, I would advise keeping the shrimps as a whole, small shrimps are much more complicated to butterfly.

When you buy shrimps, the best is to buy them fresh. But if you’re going for frozen shrimps, which is totally fine as well, I would go for the ones already deveined (that will save you time!).

One last criterion, buy shrimps that still have the tails on.

How to fry these shrimps?

I don’t own a fryer (too cumbersome to wash and maintain for the few times I fry food) so I usually fry them in an old frying pan filled with vegetable oil. Oil must reach 180°C/355°F, it will take a few minutes for the shrimps to cook. Remove them from the oil as soon as they turn golden brown.

If you have a fryer, it still makes it much easier to fry a big batch. Make sure you turn the temperature to 180°C/355°F.

Can I freeze these fried coconut shrimps?

Yes, if you used fresh shrimps only. Just as with everything, do not refreeze food that has already been frozen. If freezing these shrimps, only cook them halfway through. You know they’re half cooked when the breadcrumbs turn into a pale golden brown but are not yet golden brown.

Remove them from the oil, and place them on a cooling rack with kitchen towels to absorb excess oil. Let them totally cool down. Place them in airtight containers or in some plastic zip bags before freezing.

How to prepare some fried coconut shrimps?

1. Peel and devein shrimps (as required) but leave the tails on. Make 3 vertical incisions at the bottom of the shrimp to flatten it more easily. On the back of the shrimp, make an incision alongside the body. Be aware not to cut it all the way through but up to ¾. Turn the shrimp around and flatten it with your fingers.
2. Season the shrimps with a bit of salt.
3. Prepare the batter by mixing all ingredients together. If the batter is too thick, you can add an extra 2-3 tbsp of water. The batter consistency must be thick but still somewhat liquid.
4. In a bowl or plate, mix shredded coconut and panko breadcrumbs together. In another bowl or plate, pour the flour.
5. Coat the shrimps with flour. Dip them in the batter. Then coat them well with the coconut/panko mix. Set them aside.
6. Heat up some cooking oil in a pan (you can also use a fryer). When oil has reached 180°C/355°F, fry the shrimps until golden brown.
7. Remove the shrimps from the oil and let them dry on a cooling rack.
8. Prepare the sauce by mixing all ingredients together.
9. Serve shrimps with sauce aside.