Coconut Shrimp!

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This is a party appetizer essential that is simple to make, delicious and a combination of my favorite things- coconut+shrimp! Add this to your app menu and you’ll be sure to have folks fighting over the tray! Here’s a recipe from a great Toronto based restauranteur, Chef Bryan!


  • 20 pcs of deveined, peeled shrimp with the tail on (the size is up to you, i prefer 16/20 sized, but 21/25 will work also.  I wouldn’t go smaller than that)
  • 1.5-2 cups of flour
  • Optional ½ cup of coconut powder
  • 3 eggs mixed with 1 cup of milk or water
  • 2 cups of grated, unsweetened coconut (or Sweetened if you’re like me!)
  • Salt to taste
  • Canola oil for frying


  1. Defrost the shrimp if they are frozen, ensure that they have been peeled and deveined.
  2. (To peel them, take the outer layer of the body off down to the last “segment” where the tail is, to devein, make a small incision down the back from the head until about ¾ way down.  Remove the black line)
  3. Turn the shrimp over and using a paring knife, make 2 small incisions into the belly side of the shrimp.  Flatten the shrimp by pressing lightly on the back of them, and line them up.
  4. In a bowl, lightly season the flour and add in the coconut powder, if you have it.  In a second bowl, put the eggs that have been mixed with milk or water.  In a third bowl, put hald og the grated coconut.
  5. Put all of the shrimp in the flour, tossing and mixing well.  Add the shrimp into the egg wash in groups of 5.  Shake off the excess egg wash, then lay into the coconut.  Shake well, using dry hands, press the coconut into the shrimp, and lay out flat onto a sheet tray.  Repeat until all of the shrimp are done, then place the tray into the fridge to firm up for 30 minutes, or they can be stored overnight.  They can also be frozen at this point, and defrosted when desired.
  6. TO cook, heat a pan with oil to 350F.  Place the shrimp into the oil, being sure not to crowd the pan.  Cook until golden brown on all sides, place onto a tray or bowl lined with paper towel, season with salt, and serve with your favourite sauce (ginger cilantro mayo, tomato salsa, mango salsa, pineapple salsa, sweet and sour sauce, the options are plentiful)
  7. ENJOY!

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