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Coconut Shrimp Recipe

Coconut Shrimp
Coconut shrimp has been on my must-try list for a while now. I had wanted to make it for a long 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 butterflied 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

Coconut ShrimpCoconut Shrimp

Coconut ShrimpCoconut Shrimp

Coconut ShrimpCoconut Shrimp

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Coconut Shrimp Recipe


  • Author: Bobby
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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

 

 


Instructions

  1. In a bowl combine all the ingredients for the dipping sauce, mix well. Cover and refrigerate until needed.
    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.
  2. In a third bowl mix Panko breadcrumbs and flaked coconut.
  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.
  4. One by one dip each shrimp in the flour mixture, then the butter mixture and then the breadcrumb/coconut mixture. Coat evenly.
  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.

19 comments

  1. Bobby says:

    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 🙂

  2. Madeline says:

    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.

  3. Amy says:

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

  4. ellen says:

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

  5. Stacey says:

    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.

  6. G. Elizabeth says:

    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!

  7. Stephanie says:

    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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