Quick Coconut Shrimp Made with Waffle Batter

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coconut shrimp waffle batter

What’s Up, Hungry People?

Today I’m diving into a quirky kitchen experiment turned table favorite: waffle batter coconut shrimp.

Picture this: I’m blending the sweet, playful side of breakfast waffles with the savory joy of dinner-time shrimp. And because I can’t do anything without a dash of challenge, we’re taking a little tropical detour.

waffle batter coconut shrimp recipe

Here’s What You Need

  • Dry waffle mix: Provides structure and fluffy texture to the batter.
  • Cornmeal: Adds crunch and heartiness to the shrimp coating.
  • Coconut milk: Gives a rich, tropical flavor and creamy batter consistency.
  • Vegetable oil: Used for frying; creates a crispy exterior.
  • Salt and pepper: Seasoning to enhance overall flavor.
  • Thai ginger sauce: Offers a sweet and spicy dip, complementing the shrimp.
  • Shrimp: The star protein; becomes succulent when fried.
hush puppy shrimp batter

The Trial and Error

My kitchen turned into a test lab the other night. The goal: infusing island vibes into my shrimp with a waffle batter makeover using coconut milk. The first batch? Let’s just say it was a practice round – the shrimp were shy, barely clutching their coconut waffle blanket. My fix? A hearty handshake with cornmeal for texture that transformed the next batch into these crunchy little wonders that whisper “coconut” with every bite.

Waffle Batter Coconut Shrimp Tips

  • Oil Temperature is Key: Maintaining the oil at 350°F ensures each shrimp is evenly cooked and golden brown. If the temperature drops, the shrimp can absorb excess oil and become greasy. Conversely, too hot oil can burn the batter before the shrimp is fully cooked.
  • Batter Consistency: If your batter is too thin, it won’t stick to the shrimp properly. Too thick, and it can overwhelm the delicate seafood. Aim for a happy medium, similar to a thick pancake batter.
  • Avoid Overcrowding the Pan: Frying too many shrimp at once drops the oil’s temperature and causes the shrimp to stick together. Cook in small batches for the best results.
  • Dry the Shrimp: Pat the shrimp dry before battering to help the batter adhere better and to prevent spattering when frying.
  • Let it Rest: Allowing the batter to chill while the oil heats helps thicken it slightly, leading to a better coating for your shrimp.
  • Season to Taste: Don’t forget to season the batter with salt and pepper. Taste the batter before adding shrimp to ensure it’s flavorful enough to complement the seafood.

The Unexpected Hit

Even as a non-coconut-fan club member, I couldn’t resist these golden beauties. Turns out, adding a little tropical flair to your dinner lineup is as easy as subbing out dairy milk for coconut milk in your batter. The result? A crispy, crunch-tastic shrimp with a hint of coconut magic – no magic wand required, just a little kitchen whimsy. And, surprise, surprise – they’ve been boyfriend-approved with a five-star rating in the craving department.

The Quick Magic

The magic of this dish isn’t just in the flavor, it’s in the clock. From pan to plate, you’re looking at about 15 minutes. That’s less time than it takes to argue about what to watch on Netflix. So the next time you’re pressed for time but want to impress, give these bad boys a fry.

Diving headfirst into the waffle batter coconut shrimp experiment has certainly paid off with a snack that’s as fun to make as it is to eat. Whether it’s the crunch of cornmeal or the subtle whisper of coconut with each bite, this recipe is a solid winner in the flavor department. Sure, the path to perfecting them was more zigzag than a straight line, but where’s the fun in a straight and narrow path, especially in cooking?

Give it a whirl, Hungry People, and see if you can make ’em better – or just enjoy the crispy, coconutty ride as is. Remember, whether you’re a coconut skeptic or enthusiast, these shrimp are likely to turn your taste buds up a notch.

coconut shrimp

Waffle Battered Coconut Shrimp

The Starving Chef
Dive into crispy, coconut-infused shrimp wrapped in a savory waffle batter crust.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Quick & Easy, Seafood
Servings 4



  • Pour two cups of vegetable oil into a large pot and heat over high. Preheat the oil until it reaches 350°F.
  • In a large mixing bowl, whisk together the waffle mix, cornmeal, coconut milk, and salt and pepper until a smooth batter forms. Chill the batter while the oil preheats.
  • Peel and devein the shrimp. Pat them dry with paper towels, then dip into the waffle batter. Allow the excess to drip off before transferring the shrimp to the hot oil. Fry the shrimp in batches, 2-4 at a time, ensuring the oil comes back up to temperature between batches.
  • Serve the shrimp hot with a side of Thai ginger dipping sauce. Enjoy!
Keyword batter, coconut, shrimp, waffles
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