Coconut Shrimp

Coconut Shrimp

  • 4

    Number of People

  • Affordable


  • Medium


  • Preparation time

  • 30 min

    Rest time


  • 5 tbsp of lime juice
  • 3 garlic cloves, chopped
  • 4 tbsp of soy sauce
  • 2 tbsp of olive oil
  • 12 shrimps raw, peeled & deveined
  • 1/2 tsp each of ground ginger, ground coriander, onion powder, garlic powder and harissa
  • 1/3 cup flour
  • 1/4 tsp salt and pepper
  • 2 eggs beaten
  • 3/4 cup Panko
  • 1 cup shredded coconut
  • 250 ml vegetable oil


1. In a freezer bag, mix together lime juice, garlic, soy sauce and olive oil. Add the shrimp and place into the refrigerator to marinate for at least 1 hour. 2. When ready to assemble; prepare 3 bowls. Combine flour, salt, pepper and all the spices into one. Place the beaten eggs into the next. Then combine the shredded coconut and panko into the last bowl. 3. When the shrimps are done marinating; drain any liquid. Dip a shrimp into the flour mixture, then the egg, followed by the coconut and panko. Set aside on a baking sheet. 4. Repeat the same process with all of the shrimps. 5. Once you are ready to cook, add 250 ml of vegetable oil into the Multicooker to warm up. Select the SAUTE function with the food type set as Vegetable. Set the time for 10 minutes. Keep the lid open and select the Start key. 6. Once the oil is heated begin to add the shrimp; no more than 4 at a time. 7. Fry shrimp for 3 minutes, then flip and fry for another 3 minutes. 8. Place fried shrimp onto a plate lined with paper towel. Repeat with all remaining shrimp.