Butterfly Shrimp Chip Shop Special: Crispy Coconut Panko Prawns

The Ultimate Crispy Coconut Panko Butterfly Shrimp Recipe

You know that sound? That glorious, shatteringly crisp crunch when you bite into the best fried seafood? That’s what we are chasing today, friend. These Coconut Panko Butterfly Shrimp hit every single savory sweet craving while staying unbelievably juicy inside.

Honestly, the aroma alone when these start bubbling in the oil is enough to make you forget every diet you’ve ever contemplated.

For years, I thought deep frying was reserved for professionals or takeout joints, but this recipe changed my mind completely. It looks incredibly impressive, yet the actual cooking takes maybe ten minutes.

It’s the perfect party appetizer or a quick, indulgent main dish when you want something spectacular without spending all evening sweating over a stove.

We aren't just frying prawns here; we are building a perfect textural ecosystem. I’ve made all the mistakes soggy coatings, undercooked centers, seasoning errors so trust me when I say this step-by-step guide is the proven road map to success. Let’s crack on and master the crunch!

Mastering the Crunch: The Science Behind Perfect Panko & Coconut Coating

The Seaside Meets the Tropics: What Makes This Recipe Special

This is the ultimate textural recipe, balancing the delicate sweetness of the prawns with a robust, craggy coating. The key lies in the perfect mix of breading materials and a critical chilling period. We are aiming for flavor contrasts and structural integrity that holds up, even after dipping.

A Quick Look at Prep Time and Yield

Don't let the 25 minutes of prep time scare you; most of that is simply butterflying the prawns, which is easy once you get the hang of it. You absolutely cannot skip the 30 minutes of chilling, though, because that is our insurance policy against soggy shrimp.

This batch yields enough for four people as an appetizer, but honestly, if you're eating them as the main event, you might want to double the ingredients they disappear fast.

Defining "Butterfly" vs. Standard Fried Prawns

Why the extra effort to butterfly the shrimp? Well, standard fried prawns are little C-shapes that are often done on the outside while the thick middle is still a bit raw, or vice versa. Butterflying means you slice the prawn nearly in half and flatten it, maximizing the surface area.

This allows the delicate seafood to cook completely evenly and provides a gigantic, flat canvas for the coating to adhere to. Maximum crunch opportunity!

The Panko Advantage: Achieving Maximum Craggliness

If you are still using regular breadcrumbs for frying, stop right now. Seriously. Panko breadcrumbs are flakes, not finely ground dust, and those flakes are what trap air and create that incredible crunch we crave. This is non-negotiable for achieving a restaurant quality, super crispy Panko Shrimp Recipe.

Why Unsweetened Coconut is Key to Savory Balance

We are using unsweetened shredded coconut (sometimes called desiccated coconut) in our dredge, not the sugary baking kind. This is crucial. The unsweetened version toasts beautifully in the oil, lending that tropical aroma and subtle sweetness that works so perfectly with the prawn, without making the dish taste like dessert.

The Function of Butterflying: Even Cooking and Enhanced Crispness

As mentioned, butterflying ensures every part of the prawn is cooked through in the short time required to get the coating golden. It also makes for a far more beautiful presentation they look like little crunchy butterflies ready for dipping!

It’s the secret weapon of the best Breaded Butterfly Shrimp Recipe .

Shopping List: Essential Ingredients for Crispy Butterfly Prawns

The ingredient list is simple, but the quality matters here. Don't skimp on the panko or the freshness of the prawns.

Selecting the Best Prawns (Size and Freshness)

I always recommend using large (21/25 count) raw prawns for this dish. Smaller ones just don't have enough surface area to butterfly properly or enough flesh to stay juicy. Always buy "peeled and deveined, tail on." If they are frozen, thaw them slowly overnight in the fridge, never under hot running water.

The Perfect Dredge: Combining Panko and Shredded Coconut

This is where the magic happens. We mix the large Panko flakes with the fibrous, unsweetened coconut. The combination ensures a coating that is sturdy and wildly crunchy, but also has a subtle sweetness that screams tropics.

Dipping Sauce Deep Dive: Homemade Sweet Chilli vs. store-bought

While I included my recipe for a zingy, fresh sweet chilli dip, sometimes you just need to get the food on the table. A high-quality, thick, store-bought sweet chili sauce works perfectly.

If you have five extra minutes, though, mixing in fresh lime juice and minced ginger truly brightens the sauce and cuts through the richness of the fried food.

Ingredient Substitutions for Dietary Needs

step-by-step Guide to Preparing and Frying Your Butterfly Shrimp

Preparation Mastery: How to Clean and Cut Prawns for Butterflying

Once the prawns are peeled and deveined (leaving that tail segment is key for a handle!), pat them seriously dry. Moisture is the enemy of crispiness. To butterfly them, lay the prawn flat on its curved side. Slice down the center of the back (where the vein was), cutting about 90% of the way through the thickest part.

Open it up like a book and gently press it flat. That's how you How To Butterfly Shrimp perfectly.

Chef's Note: If you cut all the way through, you have two half prawns. We need the belly flesh to remain attached to keep the butterfly shape intact.

The Three Stage Coating Process (Flour, Egg, Panko/Coconut)

Set up your dredging stations in this order: Flour, Egg Wash, Panko/Coconut. This is the only way to get a flawless, thick coating.

1. Flour: Dredge the butterflied prawn in the seasoned flour. Shake off the excess rigorously!
2. Egg: Dip into the egg wash until fully saturated.
3. Panko/Coconut: Press FIRMLY into the Panko/Coconut mixture, ensuring that coating is aggressively adhered to all sides. Handle them only by the tail.

Achieving Golden Perfection: Frying Temperatures and Cook Times

Heat your oil to a steady 350°F (175° C) . This temperature is absolutely essential for a quick cook and golden brown crust. Fry the prawns in small batches, cooking for 2– 3 minutes total, flipping them once halfway through.

If they start to look dark brown in under 90 seconds, your oil is too hot; pull them out and let the temperature drop slightly.

Draining and Seasoning Immediately Post Frying

Do not put the fried Butterfly Shrimp directly onto paper towels that traps steam and ruins the crunch! Immediately transfer them to a wire rack set over a baking sheet. Crucially, sprinkle them with a pinch of salt the moment they come out of the oil.

The heat helps the seasoning stick and enhances the flavor instantly.

Troubleshooting & Expert Secrets for Flawless Fried Prawns

Temperature Control: Preventing Soggy or Burnt Coatings

My first big mistake was thinking "hot oil is hot oil." Wrong! If the temperature dips below 325°F (160°C), the coating starts soaking up the grease, leaving you with a floppy, sad prawn. Keep it stable at 350°F (175°C). Use a thermometer. It’s cheap insurance!

Maximizing Adhesion: Preventing the Coating from Falling Off

Did you chill the prawns? Seriously, did you? The 30 minute fridge rest is your secret weapon. Chilling allows the liquid in the egg wash to interact with the flour and panko, effectively glueing the breading to the prawn before it hits the oil. If the coating falls off, I guarantee you skipped the chilling step.

A Note on Oil Choice (Smoke Point Matters)

You need a neutral oil with a high smoke point for deep frying. Canola, sunflower, or peanut oil are your best friends here. Don't use olive oil; it burns before the temperature gets high enough.

What to Serve Alongside Crispy Coconut Butterfly Prawns

These prawns make a killer appetizer, but they transform into a brilliant main course with the right sides.

Complementary Sauces Beyond Sweet Chilli

While the sweet chilli dip is classic, sometimes I need variety. Try a creamy lime aioli with a touch of basil, or maybe a spicy, garlicky mayo if you want some heat. If you're feeling ambitious and want more Asian flair, you could easily pair these with the sauces you might use in my Shrimp Stir Fry: Restaurant Quality Ginger Garlic Recipe in 35 Mins recipe.

Transforming Prawns into a Main Dish: Sides and Salads

For a full meal, I love serving these Coconut Butterfly Shrimp with a bright, crisp coleslaw dressed in a vinaigrette to cut the richness. Alternatively, they work wonderfully over a simple bed of coconut rice or alongside some quick braised greens. If you prefer a carb heavy side dish that still feels light, my recipe for Shrimp Orzo: Creamy One-Pot Lemon Garlic Recipe features flavors that would harmonize beautifully here.

Prep Ahead and Storage: Keeping Your Coconut Prawns Fresh

Best Methods for Reheating Leftover Crispy Butterfly Shrimp

Leftover fried shrimp? It happens, but rarely. Once cooked, store the leftovers in an airtight container in the fridge for up to three days. Do NOT microwave them. You will create a soggy, sad mess. The best way to regain that crucial crunch is by using the Air Fryer or oven.

Place the prawns in a preheated Air Fryer at 350°F (175° C) for 4- 6 minutes, or on a baking sheet in an oven at 400°F (200°C) for 8– 10 minutes. They will crisp right back up to nearly their original crunchy glory.

This makes the Butterfly Shrimp Air Fryer reheating method the ultimate winner.

Freezing Coated (Unfried) Prawns

If you want to prep ahead, you can absolutely freeze the coated, un-fried prawns. Place the chilled, breaded prawns on a parchment lined tray and freeze until rock solid (about 2 hours). Transfer them to a freezer safe bag or container and freeze for up to three months.

To cook, simply drop the frozen prawns directly into the hot 350°F (175°C) oil and cook for about 4– 5 minutes, allowing a little extra time since they are coming from frozen. They will turn out just as crispy, guaranteed.