Coconut Shrimp with Pineapple Coconut Dipping Sauce

Coconut Shrimp with Pineapple Coconut Dipping Sauce
Coconut Shrimp with Pineapple Coconut Dipping Sauce
photo by recipe author


Servings: 4: 5-6 shrimp per person, or great for an appetizer
Preparation Time: 30 minutes

Pineapple Coconut Dipping Sauce:

Coconut Shrimp:

  • 4 – 6 cups coconut oil
  • ½ pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
  • 1 ½ cups all-purpose, coconut, or sprouted spelt flour (any combo will work)
  • 2 tablespoons whole cane sugar
  • ½ tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup panko bread crumbs
  • ½ cup coconut flakes

Place ¾ cup flour on a plate, place remaining ¾ cup flour in a bowl with sugar, cornstarch, and salt. Stir milk into flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, panko/coconut mixture.

Heat oil to 350° in a heavy pan, dredge butterflied shrimp in flour, dip in flour/milk mixture and cover with panko/coconut.

Set aside on parchment paper or plate until all shrimp are battered.

Place shrimp in oil, 6 at a time, for 2-3 minutes, turning once. Remove to wire rack or paper towels.

Continue until all shrimp are cooked.

Cheryl from Oklahoma City, OK won $50 for this recipe and photo! Submit your recipes and photos here!

Shrimp and Veggie Coconut Curry

Shrimp and Veggie Coconut Curry
stock photo

  • 2 tablespoons coconut oil
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 1 medium zucchini, cut in 1 inch sticks;
  • 1 medium yellow squash, cut in 1 inch sticks;
  • 7 – 14 oz coconut milk*
  • 1 – 2 tablespoons curry powder
  • 0.75 – 1 pound peeled shrimp

Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.

Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.

Serve alone or with a small side of rice or baked sweet potato.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Brandon, Austin, TX

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