Wednesday, 5 March 2014



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. 


Coconut ShrimpCoconut Shrimp


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 


Step 2: In a medium bowl mix ¾ cup of flour, and 


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 


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.