Nigella Coconut Shrimp with Turmeric Yogurt

This crispy coconut shrimp is a delicious and easy dish with a crunchy coconut coating and a flavorful turmeric yogurt dip. Perfect as a snack, appetizer, or party treat, these golden prawns are quick to make and full of flavor!

Ingredients Needed:

For the turmeric yogurt:

• 250 grams of coconut milk yogurt
• 1 teaspoon ground turmeric
• ½ teaspoon Maldon sea salt flakes

For the coconut shrimp:

• 70 grams of rice flour
• 2 large eggs
• 1 scant teaspoon Maldon sea salt flakes
• 45 grams of panko breadcrumbs
• 60 grams of desiccated coconut
• ½ teaspoon cayenne pepper
• 300 grams fresh raw peeled king prawns (approx. 34 in number)
• approx. 1 litre vegetable oil

How To Make Coconut Shrimp with Turmeric Yogurt?

1. Make the turmeric yogurt: Mix the coconut milk yogurt, turmeric, and salt in a small bowl. Set aside while you prepare the shrimp.
2. Set up the coating stations: Add rice flour to one shallow dish. In another dish, beat the eggs with salt. In a third dish, mix panko breadcrumbs, desiccated coconut, and cayenne pepper.
3. Coat the prawns: Lightly coat some prawns in the rice flour, then dip them into the beaten eggs. Let excess drip off before rolling them in the panko-coconut mix. Press the coating on firmly. Place coated prawns on a lined baking sheet and repeat with the rest.
4. Heat the oil: Pour oil into a heavy pan, filling about 3cm deep. Heat until a small bread cube sizzles when dropped in.
5. Fry the prawns: Fry a few prawns at a time in hot oil for about 1 minute until crispy and golden. Remove with a slotted spoon and drain on paper towels. Repeat with the rest.
6. Serve: Pour turmeric yogurt into small bowls for dipping. Enjoy hot!

Recipe Tips:

• Use Dry Prawns for Better Coating: Pat the prawns dry with a paper towel before coating them. This helps the flour, egg, and coconut mixture stick better, creating a crispy and even coating.
• Keep One Hand Dry, One Hand Wet: When coating the prawns, use one hand for dry ingredients (flour and coconut mix) and the other for wet (egg). This keeps the coating from getting clumpy and messy.
• Test Oil Temperature Before Frying: Drop a small piece of bread into the hot oil—if it sizzles and turns golden in 10-15 seconds, the oil is ready. Too cold, and the prawns will absorb oil; too hot, and they’ll burn.
• Don’t Overcrowd the Pan: Fry the prawns in small batches so they cook evenly and stay crispy. If you add too many at once, the oil temperature drops, making them soggy.
• Let the Coating Set Before Frying: After coating the prawns, let them sit for 5-10 minutes before frying. This helps the crust stick better, so it won’t fall off in the oil.

How To Store & Reheat Leftovers?

• Refrigerate: Let the coconut shrimp cool down first. Then, put them in a sealed container and store them in the fridge for up to 2 days.
• Reheat: Set the air fryer to 180°C. Place the shrimp in a single layer and heat for about 5 minutes until crispy and warm.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 140mg
• Sodium: 480mg
• Potassium: 220mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 22g

Try More Nigella  Lawson Recipes:

• Nigella Chicken With Spring Onions, Chilli and Greek Yogurt
• Nigella Banana And Coconut Cake
• Nigella Cauliflower, Garlic and Turmeric Soup