Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Coconut Prawns

We first tasted Coconut Prawns years ago on the Island of Roatan, Honduras
when our oldest son was working there as a missionary.
 They were truly memorable and I asked Tim to get the recipe for me.
 The first time I made them was in our camper on a trip to the Maritimes.
 Each town on the Gaspe' Peninsula had it's own fresh fish shop and we treated ourselves to fresh shrimp and lobster at every opportunity.
 If you make these once, I guarantee you'll make them again.
  • 2 lb. large, raw prawns, deveined*
  • 1 cup flour
  • 3/4 teaspoon seasoned salt
  • 1/4  teaspoon ground pepper
  • 1/2  teaspoon ginger (optional)
  • 3 egg whites
  • 2 cups coconut - I used fancy flaked coconut
*I use the largest prawns or shrimp I can find. Using the raw ones ensures that they will not be overcooked and rubbery.
  1. Remove shells from prawns, leaving tail shells intact
  2. Mix seasonings with flour in shallow bowl
  3. Beat egg whites just until they are foamy and soft peaks form. Do not overbeat as the egg white will not stick to the prawns if they are too dry.
  4. Place coconut in another shallow bowl.
  5. Coat each prawn with seasoned flour, then dip in egg white until well coated, then transfer to coconut and coat gently on all sides.
  6. Fry in 1 inch of oil over medium heat, turning once. They are done when the coconut is golden brown and the prawns have turned pink. (I usually check one by cutting in half.)
  7. Drain on paper towel and serve.


  1. My goodness...this does look delicious. Perfect to serve these warm and sunny days with a great salad. Yum...thanks for sharing. I have never made these or heard of them but now...I am out to buy some coconut!

  2. oh oh oh....shrimp, one of my favorites and my dad's also, i will add this to our father's day get together....good thing you posted this bev or my dad would be without shrimp!

  3. These sound very good and different. I have a similar recipe but it does not involve the coconut step. Thanks.

  4. Coconut you say? I love anything coconut so will be trying this!

  5. Oh my mouth is watering and it's only 10:00 am~

  6. These are such wonderful morsels and I've only attempted them once. . .but now .. I'll sure try them again ...they look wonderful.

  7. I love these,I don't get them very often so you are making me hungry....Barb

  8. This looks delicious, even to someone who is not very adventurous when it comes to seafood. I'm sure I would like these, but cooking them right still scares me a bit.

  9. thank you for this. I saw it. I made it immediately and I loved it along with a couple other of my family and even some neighbours. Yum Yum.

  10. I just made these for a girls night and the girls were all impressed! The hubby managed to sneak a few out of the kitchen as I was making them and he figured he was lucky he even managed to make it out of the kitchen without getting hijacked! There were NO leftovers!

  11. These shrimp are so crispy & tasty. I highly recommend serving them with this Red Lobster pina colada sauce:


    4 ounces pina colada mix
    3 ounces sour cream
    3 ounces crushed pineapple, drained

    Stir all together and chill about an hour before serving with the shrimp. DELICIOUS!

  12. I'm so glad you enjoy them. Thank you for the sauce suggestion. It sounds like it would make the prawns a real tropical treat.

  13. This looks so fine. I'm pretty sure the coconut brought out a wonderful flavor to these shrimps. It would be perfect with a good salad.