Go Back Email Link
red lobster parrot bay coconut shrimp

Coconut Shrimp Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp (26/30 count), peeled and deveined, tails on
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil, for frying (about 2 inches deep)
  • 1/2 cup cream of coconut
  • 1/4 cup pineapple juice
  • 2 tbsp fresh lime juice
  • 1/4 cup sour cream

Method
 

  1. Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Whisk the 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp black pepper in one shallow bowl. Beat the 2 eggs in a second bowl. Toss the 1 cup panko and 1 cup sweetened shredded coconut together in a third bowl.
  2. Pat the shrimp dry, then dredge each one in the seasoned flour, dip in the beaten egg, and press firmly into the coconut-panko mixture. Set on a clean plate.
  3. Fry 6 to 8 shrimp at a time at 350°F (175°C) for 2 to 3 minutes, turning once, until deep golden brown. Transfer to a wire rack. Repeat with remaining shrimp.
  4. Whisk together the 1/2 cup cream of coconut, 1/4 cup pineapple juice, 2 tbsp lime juice, and 1/4 cup sour cream in a small bowl until smooth.
  5. Arrange shrimp on a platter with the dipping sauce in the center, a wedge of lime, and a pinch of toasted coconut scattered over the top.

Notes

The dipping sauce can be made up to a day ahead and kept covered in the fridge, which is actually a handy head start if you're serving these for a group. If your coconut crust browns too fast in the last batch, your oil temperature has crept up, so pull the pot off the heat for a minute before the next round.