May 21, 2026

Jumpin' Coconut Shrimp

Name: Jumpin' Coconut Shrimp
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1-inch (2.5 cm) vegetable oil; 1/2 cup (125 mL) all-purpose flour; 1 tsp (5 mL) baking powder; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) cayenne pepper; 1 egg; 3/4 cup (175 mL) shredded unsweetened coconut; 1/4 cup (60 mL) Panko breadcrumbs; 1 lb. (500 g) shrimp, peeled but with tail left intact; 1 cup (250 mL) VH® Soya Sauce

10

Prep Time Minutes
20
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Seafood,
Under 30 min,
Appetizer,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Stove Top,
Asian

Ingredients

1-inch (2.5 cm) vegetable oil
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 egg
3/4 cup (175 mL) shredded unsweetened coconut
1/4 cup (60 mL) Panko breadcrumbs
1 lb. (500 g) shrimp, peeled but with tail left intact
1 cup (250 mL) VH® Soya Sauce

Directions

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Step one

In large deep skillet, heat about 1-inch (2.5 cm) of oil over medium high heat.
Step two

In bowl, combine flour, baking powder, salt and cayenne. Stir in egg and 1/3 cup (75 mL) very cold water until smooth batter is formed. In separate bowl, combine coconut and breadcrumbs.
Step three

Holding shrimp by the tail, coat well in batter. Roll in coconut mixture until well coated.
Step four

Drop about 1/3 of shrimp into hot oil. Reduce heat to medium. Fry shrimp for 30 seconds. With tongs, turn over. Fry for another 20 seconds. Remove to parchment paper to cool slightly. Repeat with remaining shrimp.
Step five

Serve with VH® Soya Sauce.