Crispy Coconut Shrimp Recipe

Juicy prawns batter fried with a coating of coconut is really heavenly to taste. Try this recipe and wow your family or guests with crispy coconut shrimp.
Course Accompaniment | Appetizer
Cuisine Indian | Continental
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Rachna Parmar


  • 1/2 Kg. prawns
  • 1 cup flour seasoned with salt some dried oregano, basil and fresh pepper
  • 2 eggs beaten
  • 1 cup bread crumbs and grated coconut shavings half-half seasoned with salt and chilli flakes
  • Oil for deep frying


  1. Clean and devein the prawns. You can keep the tails on if you so like.
  2. Pat them dry and keep aside.
  3. Keep beaten eggs, seasoned flour and bread crumbs with coconut shavings in 3 bowls.
  4. Heat oil in a kadhai/wok.
  5. Keep it on medium heat.
  6. Now dunk the prawn first in egg mix, then in flour (brush off any excess flour) and then dip in bread crumbs and coconut mix. Now keep it aside. This way you do 5-6 prawns at a time.
  7. Put them in hot oil. Deep fry for 3-4 minutes till golden brown.
  8. Drain them and serve hot with a chilly sauce or any other sauce to your liking.

Recipe Notes

The larger the prawns, adjust the cooking time accordingly.

You can use any other herbs of your choice as well but don't overseason. Let the sweet taste of prawns shine through.

Serve the shrimp hot. The coconut really adds to the flavour.

You can also bake it in the oven after brushing with some oil or airfry in the the airfryer to cut down the calories.