Coconut Shrimp

Missing the Caribbean ocean. What a great way to bring the tropics to your table. Coconut Shrimp – Crunchy, light and satisfying! Served with my own refreshing concoction of pineapple, mango, strawberry and honey Dijon with a hint of cilantro dipping sauce.

coconut Shrimp

Step A. Tropic Dipping Sauce

  • 1 Strawberry (Chopped)
  • ¼ Cup Minced Pineapple
  • ¼ Cup Minced Mango
  • 2 Tbsp Finely Minced Cilantro
  • 2 Tbsps Honey
  • 1 Tbsp Honey Dijon
  • 1 pinch of Salt
  • 2 Tbsps of Corn Starch
  • 4 Tbsps of Water


      1. Mix your fruits and cilantro together
      2. Mix your honey, Dijon and Water together then add your water in a sauce pan or small pot.
      3. Add your fruits and cilantro mixture
      4. Place on oven and turn heat on high
      5. Bring to a boil and take off heat once thicken
      6. Refrigerate until ready to serve

Step B. Frying Coconut Shrimp

    1.  Season:
      • 16 Shrimp (size 31/40) Peeled and devien (About ½ pound)
      • 1/4 tsp Salt
      • 1 tsp Sugar

2. Mix Dry Ingredients:

      • ½ Cup Coconut flakes (unsweetened)
      • 1 Cup Panko Bread Crumbs
      • In a shallow glassware mix together your dry ingredients and set aside.

3. Batter Ingredients:

      • 1 Cup All Purpose Flour
      • 1 Egg
      • 1 Cup Water
      • In a big bowl mix together your batter ingredients and let stand for 5 minutes.

Cooking Directions:

  1. Batter all your shrimp first by dipping each in the batter mixture then in your dry ingredients and lay them on a big plate without having them touch each other.
  2. Pour cooking oil to the 1/3 mark in a deep skillet
  3. Heat oil to 350 degrees.
  4. Fry your shrimp until golden brown and set on paper towel to drain excess oil.

Serve & enjoy!

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