Coconut Shrimp with Zesty Cocktail Sauce

Coconut Shrimp with Zesty Cocktail Sauce

Main Course

  • 4

    Number of People

  • Affordable


  • Very easy


  • Preparation time

  • Cooking time


  • • 1 package (340 g) large shrimp (31-40 count), thawed
  • • 3/4 cup all-purpose flour, divided
  • • 1 1/2 tsp baking powder
  • • 1 egg
  • • 1/2 cup club soda
  • • 1 cup shredded unsweetened coconut (approx.)
  • • 1/2 cup panko breadcrumbs (approx.)
  • • 1/4 cup each bottled chili sauce and sweet Thai chili sauce
  • • 2 tbsp fresh lime juice
  • • 1 tsp lime zest
  • • Canola oil for frying (about 3 L)
  • • Lemon or lime wedges (optional)


1. Peel shrimp leaving tails on. Toss shrimp with 1/4 cup flour.

2. Whisk remaining flour with baking powder, egg and soda until smooth in a large bowl. Toss coconut and panko in a separate shallow bowl.

3. Holding by tail, dip each shrimp into batter, then coat in coconut mixture. Place on a parchment paper-lined tray; chill for at least 20 minutes (or up to 8 hours).

4. Meanwhile, blend chili sauces with lime juice and zest; reserve in refrigerator until ready to serve.

5. Fill fryer's removable bowl with enough oil to sit between the MIN and MAX level; preheat fryer to 356F/180C.

6. Place a single layer of shrimp in the frying basket. Fry shrimp for 2 to 3 minutes or until golden. Drain on paper towels. Repeat with remaining shrimp.

7. Serve warm with sauce and lemon or lime wedges on the side (if using).

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