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!