Sweet & Spicy Coconut Shrimp

Tamara Bonneru


After spending time at the Oregon Coast a week ago and eating fresh seafood, we came home wanting more. I have a recipe for hot buffalo shrimp using all purpose flour, cracker crumbs, double the butter and vegetable oil for frying but I was seeking something sweet and spicy and this is what I came up. I've changed the recipe enough that I'm thinking it's now my own and it is delicious!!
I used the ground croutons rather than dry crackers because they offer a bit more flavor. There is no coconut in this recipe at all but the coconut flour and coconut oil lend the perfect flavor of coconut.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Pan Fry


  • 2 lb
    jumbo prawns peeled and deveined with tails left intact.
  • 3/4 c
  • 1 c
    crushed dry crackers or crushed unseasoned croutons
  • 1/3 c
    coconut flour.
  • 1 tsp
    garlic powder
  • ·
    salt & pepper to taste
  • 2 Tbsp
    clarified butter
  • 2 tsp
    hot sauce of choice. i like to use armadillo
  • 2 c
    unrefined coconut oil

How to Make Sweet & Spicy Coconut Shrimp


  1. Place prepared shrimp in bowl and add buttermilk. Stir well and set aside.
  2. Meanwhile, in food processor or blender grind dry ingredients to form a fine powder consistency.
  3. Mix the melted clarified butter and hot sauce in small measuring glass.
  4. Heat coconut oil on medium high heat until suitable for frying quickly. While this is heating, drain your shrimp and toss in with your fine powder mixture then toss into heated coconut oil. Fry until golden brown turning often. Drain on paper towels then drizzle melted clarified butter with hot sauce over the top. Add more hot sauce over your shrimp if you prefer it spicier.

Printable Recipe Card

About Sweet & Spicy Coconut Shrimp

Course/Dish: Other Side Dishes
Main Ingredient: Seafood
Regional Style: Caribbean
Dietary Needs: Low Sodium Wheat Free
Other Tag: Quick & Easy

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