Baked Coconut Prawns

    30 minutes

    Prawns are crumbed with coconut then baked in the oven until cooked which creates a crunchy outside and a tender inside. Serve with your favourite prawn dipping sauce.

    484 people made this

    Serves: 4 

    • 500g large prawns, peeled and deveined
    • 1/3 cup cornflour
    • 1 teaspoon salt
    • 3/4 teaspoon cayenne pepper
    • 2 cups flaked sweetened coconut or desiccated
    • 3 egg whites, whisked until foamy

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 200 degrees C. Lightly coat a baking tray with cooking spray.
    2. Rinse and dry prawns with paper towels. Mix cornflour, salt and cayenne pepper in a shallow bowl. Pour coconut flakes in a separate shallow bowl. Working with one prawns at a time dust it in the cornflour mixture then dip it in the egg white then roll it in the coconut making sure to coat the prawns well. Place on the prepared baking tray and repeat with the remaining prawns.
    3. Bake the prawns until they are bright pink on the outside, the meat is no longer transparent in the centre and the coconut is browned; 15 to 20 minutes. Turn the prawns halfway through.

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    Reviews in English (496)


    Absolutely delicious! Here's the orange marmalade sauce recipe I used: 1 cup of orange marmalade, two tablespoons horseradish, and two tablespoons dijon mustard.  -  20 Aug 2010  (Review from Allrecipes USA and Canada)


    We love coconut shrimp so I was very happy to see this recipe chosen for the Recipe Group this week. We prepared these exactly as written and they are absolutely perfect. They took 14 minutes on convection bake in my oven. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. I found a copy-cat recipe on-line for Outback's sauce that they serve with these - 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. It really does taste exactly like Outback's. We will be making and enjoying these often. Thanks for sharing!  -  24 Jul 2010  (Review from Allrecipes USA and Canada)


    Wow, I have to say this was one of those surprise good meals! I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect! The coconut was just toasted and the shrimp were not over cooked. I had 1 lb of 30 count shrimp and the measurements turned out perfect. I will definately make this again.  -  17 Jul 2010  (Review from Allrecipes USA and Canada)