Carb Smart Crispy Coconut Shrimp
Serves 2 | with Spicy Mayo Dipping Sauce- Shrimp
- Wheat
- Egg
- Mustard
- Gluten
- Fish
- Mustard
- Sulphites
- Triticale
- Milk
- Peanuts
- Sesame
- Tree nuts
- Egg
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Gluten
These crispy coconut shrimp are a tasty low carb option to accompany any meal. Tender, juicy shrimp are coated in a flavourful mixture of flaked coconut and panko, then shallow fried to crispy perfection and served with a side of spicy mayo for extra flair!
Ingredients
6 tbsp
Shredded Coconut
(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)
285 g
Jumbo Shrimp
(Contains: Shrimp)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 g
Garlic Powder
(May be present: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
0.13 tsp
Salt*
¼ cup
Oil*
1 unit(s)
Egg*
Nutrition Values
Utensils
Cooking Steps
- Add 1 tbsp flour and garlic powder to a large zip-top bag.
- Combine half the panko and shredded coconut in a medium bowl. (NOTE: This is your breading.)
- Add egg to a small bowl, then whisk with a fork to combine. (NOTE: This is your egg wash.)
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Remove and discard shrimp tails. Season with salt and pepper.
- Add shrimp to the zip-top bag (from step 2). Shake to coat evenly.
- Working with one shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere.
- Set breaded shrimp aside on a plate, then repeat the process with remaining shrimp.
- Heat 1/4 cup oil in a large non-stick pan over medium-high heat.
- When oil is hot, carefully add one shrimp at a time to the pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.)
- Cook, carefully flipping once with a spatula, until shrimp just pink and breading is golden-brown, 2-3 min.**
- Transfer to a paper-towel lined plate.
- Add coconut shrimp to a serving platter
- Add spicy mayo and 1 tsp water to a small bowl, then stir to combine.
- Serve crispy coconut shrimp with spicy mayo alongside for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the taste, especially praising the spicy mayo dip. Some found it too garlicky and preferred a sweeter flavor.
- Ease of prep: Many found it quick and easy to make, though some noted prep time was longer than expected.
- Suggestions: Consider adding more coconut for extra crunch. Try making an oven-baked version for a healthier alternative.
- Portions: Some ran out of breading ingredients before coating all shrimp; consider increasing panko and coconut amounts.
- Texture: To improve breading adhesion, ensure shrimp are thoroughly dried before coating.
