Crispy Coconut Prawns with Easy Tomato Aioli

These crispy coconut prawns with tomato aioli are one of my absolute favorite appetizers. They are simple to make but taste restaurant quality and are SO GOOD. 

Coconut shrimp seems like a very old school appetizer, but anytime I come across a coconut shrimp, my eyes light up. I love the crispy texture, light and fragrant flavor, and super juicy interior.

These crispy coconut prawns with tomato aioli are my take on the classic coconut shrimp, and they are so, so yummy.

Private Chef Tips

• Butterfly the prawns to get a more classic curved shape. To butterfly prawns, cut a slit from the head of the prawn to about ¾ of the way down towards the tail. If the prawns have not already been butterflied and deveined, it’s likely that this will also help expose the vein for you to remove. 
• Use coconut oil for an extra hint of coconut flavor. Since I’m shallow frying the prawns with a coconut panko breading, the combined flavor or the shredded coconut, along with the coconut oil is divine. 
• Pat the prawns dry with a paper towel before starting the breading process. This is especially important if you’re using frozen prawns, as they are more likely to hold moisture. Removing the excess moisture ensures the prawns to get crispy during the frying process. 
• Salt each bowl of breading station, so salt the flour, salt the egg mixture, and salt the coconut panko mixture. Seasoning is important to bring out all the flavors, and it can easily get lost in this step.

FAQ – Coconut prawn with Easy Tomato Aioli

Q: Can I use shrimp instead of prawns?

A: Yes, absolutely! I just recommend you to find the largest possible shrimp you can find. The bigger the crustacean (without getting to lobster size), the juicier it will be, and the less likely it will become overcooked when frying to get that perfect golden brown exterior. The main difference between shrimp and prawns is that prawns have a sweeter flavor profile, and are usually larger. 

Q: Can you freeze the coconut prawns?

A: I recommend freezing the uncooked and unfried prawns. You can line the breaded prawns on a parchment lined sheet tray and freeze for 1 hour. Then, transfer these to a ziplock bag or airtight container. This will stay fresh for up to 3 months, and can be cooked directly from frozen. 

Q: What’s the best way to prepare these prawns ahead of time?

A: Even if you wanted to prep the prawns the day before or the week before serving, I recommend breading the prawns, then freezing them. This is the best way to ensure the crispy exterior and maintain the freshness of the seafood. 

Q: What dipping sauces can I pair with this?

A: In addition to the recipe I have provided for the tomato aioli, a store-bought sweet chili sauce would also be delicious, a marinara sauce, or even a shrimp cocktail sauce would all be great options. 

Step by Step Instructions:

For the tomato aioli:

1. Mince the garlic and add this into a medium sized bowl. 

2. To the bowl with the minced garlic, add the avocado mayo, ketchup, and kosher salt. Give everything a mix, then add the lemon juice. Taste, adjust seasoning as desired, and set aside.

For the coconut prawns:

1.Prepare the prawns – peel, devein, and butterfly each prawn, or you can purchase already prepped prawns or shrimp. Pat the prawns dry with a paper towel. Removing the excess moisture is important to ensure the perfect crispy texture. 

2. Setup 3 shallow bowls for breading the prawn – one for the flour, one for the egg, and one for the panko and shredded coconut. Into each bowl, add a pinch of salt into each and give each bowl a mix. Beat the egg mixture for 20 seconds, or until it looks homogeneous. 

3. Season with kosher salt and black pepper, then dip each prawn into the 3 bowls following this order: flour, then egg, then the coconut panko mixture. Dust off the excess flour before dipping it into the egg mixture, and allow the excess egg mixture to drip off before dipping into the coconut panko mixture. Make sure the prawn is fully covered with the coconut panko mixture by patting the coating all over the prawn. Once the prawn is coated, add this to a plate or parchment lined sheet tray. Repeat for all remaining prawn. 

4. In a cast iron pan or heavy bottomed pan, add ⅓ cup of coconut oil. Heat on medium high heat, until 375F, or bubbles begin to form around a wooden spatula or chopstick.

5. One by one, add the breaded coconut prawn to the oil and cook for 1-2 minutes on each side, or until golden brown. If the prawn is browning too quickly (under 1 minute), reduce the heat. After 1-2 minutes, flip the prawn and cook for another 1-2 minutes. Once the prawn is cooked, remove this from the oil and set onto a paper towel lined plate. Repeat for all remaining prawn. 

6. Serve immediately, and enjoy!

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