Coconut Shrimp With Spicy Tartar Sauce Dip

Prep Time
Cook Time
Ready In

Recipe: #777

October 18, 2011

"Adapted from Rasa Malaysia's Eating Light, Non-Asian Recipes. This is for 1 serving but can easily be doubled. "

Original recipe yields 1 serving


  • Serving Size: 1 (749.8 g)
  • Calories 1279.3
  • Total Fat - 35.4 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 358 mg
  • Sodium - 1209.6 mg
  • Total Carbohydrate - 233.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 46.6 g
  • Protein - 24.5 g
  • Calcium - 215.4 mg
  • Iron - 6.5 mg
  • Vitamin C - 151.6 mg
  • Thiamin - 0.7 mg

Step 1

Mix the panko and coconut flakes in a shallow bowl. In another shallow bowl beat the eggs and stir in the sugar. Set aside.

Step 2

Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.

Step 3

Heat up your deep fryer to 350°F.

Step 4

Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp in the panko and coconut flakes. Shake off the excess, place the shrimp on a plate lined with parchment paper.

Step 5

When the deep fryer is ready, drop each shrimp gently into the oil, don't overcrowd. Fry until both sides turn golden brown, turn once to ensure even cooking. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.

Step 6

Serve immediately with the Spicy Tartar Sauce.

Tips & Variations

No special items needed.



I doubled the recipe to make for my dh and I. They were so good! The dip was spicy but just right for us!

review by:
(31 Mar 2020)


Yum Yum AND Yum.................. loved this recipe.

review by:
(8 Sep 2012)