Coconut Prawn Dippers


285 cals



  • 1/3 cup Protein World instant oats 
  • ​​1/2 teaspoon salt
  • ​​1/2 teaspoon pepper
  • ​​2 large eggs, beaten
  • ​​1 cup shredded coconut
  • ​​1 pound raw large Prawns/Shrimp, peeled and deveined with tails attached
  • ​​1 tbsp coconut oil

Nutritional Info


  • Start with 3 medium bowls. Combine oats, salt, and pepper in one. Beat the eggs in the second bowl.  Coconut in the third bowl.
  • Dip the shrimp into the oat mixture, then the eggs, and then dredge the shrimp into the coconut, pressing gently to adhere. You want a lot of coconut on each shrimp. 
  • Set the coated shrimp aside on a plate as you coat the remaining shrimp.Add a tbsp of coconut oil in a pan on medium heat. Pan fry the coconut shrimp in batches - do not crowd them in the pan.
  • Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.  Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or a light crème fraiche