Coconut Shrimp

Coconut Shrimp


In my time, I’ve eaten and made quite a few batches of coconut shrimp. These coconut shrimps are always a crowd-pleaser because of their unique flavor. You may expect them to disappear quickly if you serve them at a party.

When it comes to entertaining, this dish is more than adequate for a small gathering. Coconut fried shrimp is so excellent because of the fried shrimp, in my opinion. However, I believe that the crunchy coating, the nutty, wonderful coconut scent, and the sweet and savory flavor interaction are also to blame.

Even those who aren’t shrimp fans devoured these when they saw them on our blog.

These coconut shrimps aren’t just delicious and impressive to visitors; they’re also simple to produce, especially in large batches.


For this appetizer, a sweet and spicy sauce perfectly complements the coconut shrimp’s crunchy exterior.

Duck sauce and plum sauce, two of the most used dipping sauces in Chinese cooking, are no accident. It’s a match made in heaven!


A delicately seasoned batter is used to deep-fry our coconut shrimp. This batter protects the shrimp from the hot oil, keeping them moist and delicate. The coconut flakes stick to the shrimp better due to the oil.

Let’s get down to business!



  • 2 tablespoons of apricot preserves
  • 1 tablespoon of honey
  • 1 pinch of crushed red pepper flakes
  • 1/4 teaspoon of red wine vinegar
  • 1/2 teaspoon of soy sauce


  • 450g of shrimp
  • 1/2 cup of coconut flakes
  • 1/4 cup of all purpose flour
  • 1/4 cup of ice water
  • 1 teaspoon of cornstarch
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • canola or peanut oil


  1. With a paper towel, pat the shrimp dry of any extra water. To straighten the shrimp out, softly score the underside with a knife. A bowl should combine two tablespoons of Sriracha and one tablespoon of honey with the shrimp. Place aside.
  2. Add the cilantro, lime juice, and another tablespoon of Sriracha to the mayonnaise. Season and set aside. Dredge each shrimp in the coconut before putting the firecracker shrimp together. The pointy side of each spring roll wrapper triangle should be pointing to the left as it is laid out lengthwise on a clean work surface. Keep the shrimp’s tail off to the side as you place the coconut-coated shrimp in the lower third of the wrapper. Fold the left side over after partially rolling up the shrimp. Folding continues, and egg wash is used to seal. Continue until all of the shrimp are put together.
  3. Heat the oil in a skillet set over medium-high heat until it reaches 300 degrees. Fry the shrimp for about 2 minutes, or until golden brown on all sides. Any coconut debris that falls into the liquid can be removed using a fine mesh strainer.

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