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Fluffy Coconut Shrimp

coconut shrimp recipe


This crowd-pleasing shrimp recipe uses Activated Phenolics to create a yummy batter that's big on flavor. 

Prep and cook time: 25 minutes.

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  • 1 kilo shrimp, peeled and deveined
  • 500 ml (2 cups) vegetable oil
  • 80 (1 cup) grams Panko or other bread or rice crumbs
  • 100 grams (1 cup) shredded coconut, not sweetened
  • salt
  • black pepper
  • 70 grams (1/2 cup) all-purpose or rice flour
  • 2 large eggs
  • 2 tsp Activated Phenolics
  • Sweet chilli sauce, for serving


  1. Heat vegetable oil in a pan to medium high heat.
  2. Combine bread crumbs and shredded coconut and set aside.
  3. Beat the eggs together with Activated Phenolics.
  4. Season the shrimp with salt and pepper.
  5. One at a time, dredge a shrimp in flour, dip into the eggs and Activated Phenolics mixture, then press lightly into the coconut and bread crumbs mixture so it sticks to the egg.
  6. Add the shrimp in small batches to the frying oil, leaving enough room so that the shrimp fry evenly and become golden brown and crispy, about 2 to 3 minutes.
  7. Drain of grease on paper towels or a rack and serve with sweet chilli sauce.