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Coconut Shrimp


  • 1-pound 16/20 shrimp, tail on

  • 8 ounces panko breadcrumbs

  • 4 ounces shredded coconut

  • 3 large eggs

  • ½ gallon vegetable oil


  • 1 cup strained crushed pineapple

  • 1 cup sour cream

  • 1 cup coconut milk

  • 1 tablespoon red pepper flakes (optional)


  1. Make the sauce by mixing the ingredients in a large bowl-set aside in the refrigerator

  2. Peel, de-vein and butterfly the shrimp, leave the tail on

  3. Mix the eggs well to make an egg wash

  4. Set up a breading station with the egg wash and the breadcrumbs

  5. Dip a shrimp in the egg wash, then into the breadcrumbs until the shrimp is completely covered in the breadcrumbs-continue until all the shrimp are covered-set on a tray

  6. Place the oil in a large stock pot or Dutch oven, and heat until it reaches 350℉

  7. Using the shrimp tail. Gently lower each shrimp into the oil and let go so it starts to deep fry. Do not crowd the oil. Do about 8 at a time

  8. After the shrimp are cooked, put them on a plate with paper towel to drain, and cover with a dish towel to keep warm

Eat immediately with the sauce

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