Coconut Shrimp Recipe

Coconut Shrimp
Coconut shrimp has been on my must try list for awhile now. I had wanted to make it for along time but I couldn’t find Panko breadcrumbs anywhere! I live in a pretty small area and certain items can be extremely hard to find. I checked the local grocery stores and even the Asian sections at others, eventually I just ended up ordering them off the internet. I must say – it was well worth the wait. The shrimp turned out delicious with great coconut flavor. The shrimp in this recipe are butter flied so this may take a little time; it might be a good idea to get an extra hand if necessary. The shrimp are then rolled in flour, dipping in a batter and rolled in a breadcrumb/flaked coconut mixture. The dipping sauce, which is basically a mixture of crush pineapple, pina colada drink mix, and sour cream has outstanding flavor. As you can probably tell this recipe does take a little time but its well worth it. Enjoy.
Coconut ShrimpCoconut Shrimp
Ingredients:
Canola oil (for deep frying)
½ lb large uncooked shrimp (peeled and deveined)
1 ½ cups all purpose flour (divided)
2 tablespoons sugar
¼ teaspoon salt
1 cup milk
1 cup Panko Japanese style breadcrumbs
½ cup flaked coconut
Dipping Sauce-
½ cup sour cream
¼ cup pina colada non-alcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons sugar

Cooking Instructions:
Coconut ShrimpCoconut Shrimp
Step 1: In a bowl combine all the ingredients for the dipping sauce, mix well. Cover and refrigerate until needed.
Step 2: In a medium bowl mix ¾ cup of flour, and add milk and mix well. Let batter sit for a few minutes. In another bowl or pie plate mix another ¾ cup of flour, sugar and salt. In a third bowl mix Panko breadcrumbs and flaked coconut.
Coconut ShrimpCoconut Shrimp
Step 3: Butterfly each shrimp. Use a sharp knife and cut through the back of the shrimp (where the vein was) so you can spread it opened. Leave the tail intact.
Coconut ShrimpCoconut Shrimp
Step 4: One by one dip each shrimp in the flour mixture, then the batter mixture and then the breadcrumb/coconut mixture. Coat evenly.
Step 5: Deep fry the shrimp in batches at 350 degrees for 2-3 minutes or until golden brown. Drain on paper towels. Serve with dipping sauce.
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19 Responses to “Coconut Shrimp Recipe”

  1. katie — October 4, 2008 @ 1:27 pm

    those look delicious! I like your dip suggestion.

  2. recipes2share — October 4, 2008 @ 10:42 pm

    These look really great – ideal buffet food too. Bobby, have a quick look at my blog…a little surprise awaits you there!!

  3. Ivy — October 4, 2008 @ 11:43 pm

    They look delicious and such a beautiful presentation as well.

  4. foodshub — October 4, 2008 @ 11:48 pm

    Thanks Bobby for your post.Good buffet!

  5. grace — October 6, 2008 @ 6:16 am

    if ever i was going to like shrimp, they’d have to be covered in coconut. :)

  6. Bobby — October 6, 2008 @ 2:06 pm

    katie – Thanks, it was great!

    recipes2share – Thank you for the award!

    Ivy – Thanks for the compliments on my presentation :)

    foodshub – no problem.

    grace – oh for sure :)

  7. HoneyB — October 6, 2008 @ 5:41 pm

    I always love seeing your posts. This looks so delicious!

  8. Mrs Ergül — October 7, 2008 @ 2:03 am

    My friend’s mum made these for a barbeque a few years back and they are finished as soon as it was fried!

  9. Kevin — October 9, 2008 @ 5:53 pm

    I really like coconut shrimp and the dip for these sounds really good.

  10. Madeline — October 10, 2008 @ 2:33 pm

    I love coconut shrimp. I could literally eat a pound of them! I usually serve them with cocktail sauce but your dip sounds amazing! Pina colada mix and pineapple? Genius.

  11. Amy — December 11, 2008 @ 8:15 pm

    Okay, I made these the other night and they were awesome! I will definitely be adding these to my permanent recipes. Nice job.

  12. Michelle — January 26, 2009 @ 5:02 pm

    The first time I came across panko and Coconut Shrimp was on Steamy Kitchen. Yours look great too!

  13. sylvester — April 7, 2009 @ 5:29 pm

    thanks for the rep,love the shrimp

  14. ellen — May 7, 2009 @ 8:16 pm

    Wonderful recipe!! I warmed up some red pepper jelly and it made a great dip for the shrimp. try it

  15. Stacey — November 2, 2009 @ 4:38 pm

    this is the VERY BEST coconut shrimp I’ve ever had… it was like we had ordered it from a fine restaurant, even my husband devoured it!!! Thank you so much!!! btw, I do think that the panko breadcrumbs make all the difference.

  16. G. Elizabeth — March 23, 2010 @ 5:57 pm

    These were delicious! Thanks for the recipe! I was wondering if you had any suggestions on a side dish to go with this meal?
    Let me know!
    Thanks!

  17. Bobby — March 23, 2010 @ 7:49 pm

    G. Elizabeth – I nomrally just serve them with french fries. http://blogchef.net/french-fries-recipe/

  18. katherine — October 8, 2011 @ 6:29 pm

    I LOVED this recipe!! It was delicious!! Thanks!

  19. Stephanie — October 24, 2013 @ 3:48 pm

    This is the second time i have made this recipe. It is the best coconut shrimp recipe. You can easily make a whole pound of shrimp with what you’ve got here. The dipping sauce is also the bomb dot com and this time we used yogurt instead of sour cream SO GOOD.

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