Coconut Shrimp Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Shrimp12 (Colossal Size, 15 Per Pound)
 Dry sherry1 Tablespoon
 Curry powder1⁄8 Teaspoon
 All purpose flour3⁄4
 Cornstarch2 Teaspoon
 Baking powder1⁄2 Teaspoon
 Coconut milk/1/2 cup milk plus 1/2 teaspoon coconut extract1⁄2 Cup (8 tbs) (Canned / Thawed Frozen)
 Water3 Tablespoon
 Shredded sweetened dry coconut1 1⁄2 Cup (24 tbs)
 Panko bread crumbs/Coarse fresh bread crumbs3⁄4 Cup (12 tbs)
 Mango chutney4 Tablespoon (Adjust Quantity As Needed)
 Salt To Taste
 Pepper To Taste


Peel shrimp (leave shell on tail, if desired) and devein.
To butterfly shrimp, cut a slit almost completely through each back.
Mix sherry, curry powder, and shrimp.
Cover and chill 30 minutes or up until next day.
In a bowl, mix 1/2 cup flour, cornstarch, and baking powder.
Stir in coconut milk and enough water to make a smooth, thin batter.
On waxed paper, mix the shredded coconut and panko.
Put remaining 1/2 cup flour on another piece of waxed paper.
In a 4 1/2- to 5-quart pan, heat about 1 inch salad oil to 350° on a thermometer.
Lay shrimp flat, coat in plain flour, batter, then in panko mixture.
Fry 3 or 4 shrimp at a time, turning until golden, about 1 1/2 minutes.
Drain on paper towel-lined pans in a 150° oven for up to 30 minutes.
Skim oil often to remove any browned bits.
Add salt and pepper to taste.