Coconut Shrimp


  • 1/2 Cup of Ground Almonds (60g)
  • 1/2 Cup of Desiccated Coconut (45g)
  • 1 Egg
  • 250g of Tiger Prawns, Peeled
  • Salt & Pepper

Unlike the deep fried ones you might be used to these ones are light, healthy and can be whipped up in a matter of minutes. They’re so satisfying with a gorgeous crisp and they’re perfect for popping into your mouth while chatting. Perfect entertaining food.


Add the ground almonds, desiccated coconut and egg each into their own bowl and whisk the egg. Season the prawns with salt and pepper.

Line a baking sheet with parchment paper. Dip each prawn into the ground almonds to coat it.

Then dip it into the egg to coat, and then the coconut. Lay it out onto the baking sheet and repeat with each one.


Bake at 220’C for 12-15 minutes until golden and crispy. Serve and enjoy! I have mine with a side of mango and avocado salsa (chopped mango, avocado, spring onions, lime and olive oil) and homemade Thai Sweet Chili Sauce to dip.

One Comment to Coconut Shrimp

  1. cathyo says:

    sounds simple and delicious!