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Crunchy Cajan Coconut Prawns

Recipe & Photo credit @_jos_kitchen

If you love prawns, you will love these! With a crunchy Cajan coconut coating and tender, juicy prawn these tasty morsels won't last long, especially if you dip them in a black garlic aioli 🙌🏼

So, here's how to make them

400g raw, peeled prawns

1/3 cup plain flour

2 eggs, lightly beaten

1cup panko bread crumbs

3/4 cup desiccated coconut

2 tablespoons @smokeyjoesrubs cajan seasoning

Salt and pepper for seasoning

Oil for shallow frying


Wash and pat dry your peeled prawns.

In one bowl add the flour and 1 tablespoon of cajan spice mix.

In another bowl whisk the eggs.

In a third bowl add the panco crumbs, coconut, 1 tablespoon cajan spice mix and season with salt and pepper. Mix together well.

Time to get your fingers dirty! One prawn at a time, coat in the flour mix, dip into the egg then coat with thr coconut crumb mix. Place on a plate. Repeat that process until all prawns are coated.

Heat oil in a frypan to shallow fry, cook prawns, 2-3 minutes on each side or until cooked. Make sure you don't over crowd the pan, you might need to cook in batches.

Place cooked prawns on absorbent paper to remove excess oil.

Serve up with fresh lime, aioli or even a sweet chilli sauce.

Here's a few facts about prawns you may not know.....

Prawns contain high levels of zinc which is great for your immune system. They are also a great source of magnesium, potassium and calcium.

Prawns are high in protein, low in carbs and contain very little fat.

So what's not to love about eating prawns

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