Coconut Shrimp

Indulge in the tropical flavors of Coconut Shrimp! This delightful recipe features succulent large shrimp coated in a crispy blend of shredded coconut and panko breadcrumbs. The shrimp are then fried to a golden brown perfection, resulting in a crunchy exterior with a tender center. Serve them over a bed of rice and pair with a homemade ginger sauce, boasting a tangy and sweet flavor profile. This Coconut Shrimp dish is sure to transport your taste buds to a paradise of flavors!


  • 24 large shrimp, peeled and deveined
  • 2 cups shredded coconut
  • 2 cups panko breadcrumbs
  • 3 cups coconut milk
  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 eggs
  • 2 teaspoons garlic, minced
  • 1-1/2 cups pineapple juice
  • 2/3 cup vinegar
  • 2 cups brown sugar (not packed)
  • 1 teaspoon ginger, grated
  • 2 tablespoons cornstarch
  • 4 tablespoons water



Let’s start off with the shrimp. In a shallow bowl, mix shredded coconut and panko breadcrumbs. In a separate bowl, combine coconut milk, all-purpose flour, baking powder, eggs, and minced garlic to make a batter. Dip each peeled and deveined shrimp into the batter, then roll it in the coconut and panko mixture to coat it thoroughly. 

In a large skillet, heat approximately 1-1/2 inches of vegetable oil over medium-high heat. Fry the coated shrimp in batches, usually for 1 to 1-1/2 minutes on each side or until they turn golden brown. Place the fried shrimp on a plate lined with 2 to 3 layers of paper towels to absorb any excess oil.

Now let’s make the sauce. In a saucepan, bring pineapple juice and vinegar to a boil for 1 minute. Stir in brown sugar and grated ginger, then simmer the mixture for 5 minutes, stirring occasionally.

In a small bowl, combine cornstarch and water, mixing thoroughly with a fork. Slowly add the water-cornstarch mixture into the simmering sauce, stirring constantly. Continue cooking the sauce over medium-low heat, stirring constantly, until it thickens. Note that the mixture will further thicken as it cools. If necessary, refrigerate the cooled sauce until ready to serve. Reheat it before pouring over the coconut shrimp.

The Coconut Shrimp can be served over rice and accompanied by sautéed vegetables of your choice, such as onions, chopped green peppers, pineapple chunks, chopped carrots, sliced mushrooms, or spinach.

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