Coconut Shrimp with Pineapple, Coconut Dipping Sauce

Coconut Shrimp with Pineapple, Coconut Dipping Sauce

Coconut Shrimp with Pineapple, Coconut Dipping Sauce

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


Place 3/4 cup of flour on a plate. Place remaining 3/4 cup flour in a bowl with sugar, cornstarch, and salt. Stir the milk into the flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

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

Heat the oil to 350 degrees F in a heavy pan. Dredge the butterflied shrimp in flour, then dip in flour/milk mixture, and cover with panko/coconut mixture.

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

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

Continue until all shrimp are cooked.

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

Related Posts

Vegetarian, Stuffed Cabbage Rolls

Vegetarian, Stuffed Cabbage Rolls

These cabbage rolls are made using onions, peppers, and Coconut Cream Concentrate.

Coconut Fried Zucchini

Coconut Fried Zucchini

This recipe for fried zucchini is made with coconut oil, coconut flour, and Parmesan cheese.

Leave a Reply

Your email address will not be published.