Coconut shrimp «

Coconut shrimp

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These shrimp are crispy on the outside and juicy on the inside. They are rolled in a batter based on chickpea flour (regular flour works as well) and coated with coconut before frying. We had them together with a honey mustard mango bbq sauce and it was just fabulous.


  • 400g Large shrimp, peeled
  • 250 + 50 mL Chickpea flour
  • 1/2 Tsp Cayenne pepper
  • 1 Tsp salt
  • 1 Tsp Baking powder
  • 1 Egg
  • 200 mL carbonated water
  • 400 mL Coconut
  • 400 mL Canola oil



  1. Combine 250 mL chickpea flour, cayenne pepper, salt, and baking powder in a mixing bowl
  2. Add the water and beat until smooth
  3. Add the egg and beat until completely mixed
  4. Place 50 mL chickpea flour and coconut in two separate bowls
  5. Dredge the shrimp in flour and shake off excess flour
  6. Dip the shrimp in the batter, allow excess to drip off
  7. Roll the shrimp in the coconut, make sure all sides are well coated
  8. Place shrimp on a baking sheet
  9. Refrigerate for 30 min
  10. Fry the shrimp in canola heated to 175 °C for 2-3 minutes , turning once, until golden brown
  11. Place shrimp on paper towels to drain
  12. Serve warm together with your favorite sauce

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