Baked or Fried Coconut Shrimp with Dipping Sauce Recipe

Thursday, December 31, 2009
If you like coconut, pineapple, here is a tropical delight seafood dish for you!

Pina Colada Salsa makes this tropical dish, a paradise of flavors to make you this summer! Try this on your family and friends, you will sure to please them.

Baked Coconut Shrimp

Use assorted fish such as Shrimp, Scallops, Lobster, Tilapia, Flounder or any other thin fish you choose ( I have also used Chicken that is awesome as well for nonseafood lovers)

Baked or Fried Coconut Shrimp with Dipping Sauce Recipe

canola oil for frying

assorted extra-large butterfly shrimp, peeled and deveined (about 1/2 pound) scallops, fresh or frozen white thin fish as recommended or thinly sliced chicken breast pounded


1 cup all-purpose flour

1/2 cup of cornstarch

2 tablespoons granulated sugar

1/4 teaspoon salt

1 cup milk

2 tablespoons pineapple coconut rum or coconut and pineapple extracts

1 cup panko style bread crumbs put through a food processor for a finer coating

1/2 cup flaked coconut put through the food processor to make very fine

Heat oil to 350 degrees.

Measure 1/2 cup of flour and 1/4 cup cornstarch into a medium bowl.

In another medium bowl mix together the remaining flour and cornstarch, sugar, and salt.

Stir milk and rum into the flour mixture.

Let batter rest for five minutes.

While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Preparing the Shrimp (make sure all fry is dry and all absorbed in a paper towel).

Butterfly cut each shrimp before you start the battering and cut assorted fish into chunks or thin slices for filets as well as the chicken.

Note: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.

Leave the tail on.

Batter the fish: dip each one in the flour, then the wet batter, then coat each piece with the crushed panko and coconut mixture.

Arrange the fish on a wax paper-lined cookie sheet, until all of them are coated.

Fry the fish by dropping a few at a time into the hot oil until the fish is golden brown.

Place on paper towels to drain.

Pina Colada Dipping Sauce or the orange option below :

1/2 cup sour cream

1/4 cup cream of coconut, pina colada nonalcoholic drink mix or (in a pinch use confectionery sugar and coconut rum to make a paste) substitute

1/4 cup crushed pineapple

2 tablespoons granulated sugar

Sprinkle more coconut on top of fish before serving for presentation.

Baked Coating Recipe:

6 tablespoon panko bread crumbs

1/2 cup flaked coconut

1 tablespoon cornstarch

2 tablespoons flour

1/2 teaspoon garlic powder

1/4 teaspoon salt, pepper, chili powder

pinch of cayenne pepper

Mix above ingredients in a plastic zip lock bag shake set aside.

2 beaten egg whites

25 large shrimp tails on cleaned

Place the shrimp in the egg whites. One by one shake into the bag with the coating mixture. Lay each shrimp on an oiled spray piece of aluminum foil and bake on 435 degree hot preheated oven. Bake till browned around 8 to 10 minutes.

Dipping sauce second option:

1 orange zested and juiced seeds removed

2 teaspoon rice vinegar

1 tablespoon honey

1 tablespoon orange marmalade

Mix above ingredients together and set aside. Microwave one minute when ready to use. Serve warm with shrimp.


  1. Claudia, that looks perfect for me when I watch TV :P Beautiful dish. Happy New Year!

  2. I love coconut shrimp. Thanks for the recipe!

  3. Really a tropical delicious recipe!

    Wishing you the Best for the 2010!

    Big Cheers,


  4. Flaked coconut to coat a fish is a great idea!

  5. Dearest Claudia -- 2009 is a great year for me and it's even made special as I made new friends like you! Happy New Year and kiss your hubby and family the best for 2010! Your recipes are incredibly superb and I can't wait for what's store in 2010 !

  6. @marymoh thanks happy new year
    @honeyb your welcome
    @gera its a pleasure meeting you and thank you same to you
    @Shirley have a great new year!
    @DiningwithBatali thank you so much for your warm heartfelt words. It was a great year meeting so many incredibly talented food friends...thank you and you also have a great newyear, looking forward to the best year to come in recipes from you!

  7. Claudia, this is one sparkly gorgeous New Year's dish. You are amazing. Let the recipes continue in 2010. Felice Anno Nuovo!

  8. Thank you so much for sharing all your wonderful recipes with us. Coconut, pineapple and fish are some of my husbands favorites as well, I think I might make this for him tonight. Happy New Year Claudia, look forward to more of your amazing recipes in 2010!

  9. All that glorious food, Claudia! How do you manage to stay so svelte? (I'm very envious.) Keep up all the great cooking and blogging. Felice Anno Nuovo!

  10. ooh, I bet the scallops and lobster are super delish! How indulgent, I love it.

  11. @claudia thank you so much looking forward to next years sharing as well it was a great 2009
    @daydreamdesserts cant wait for more of your scrumptious desserts in 2010 thanks!
    @comestiblog thank you and you keep me up to date with the best liqueur's Happy New Year Drinks are on the house!!!!
    @TastyTrix thank you again Tasty goddess you will sure to be making us all beg for more food in your next great series happy 2010

  12. Claudia, thanks for sharing such a perfect dish! Coconut Shrimp is delicious! Happy New Years!

  13. Happy Birthday Mr.L.!It probably sucked when you were a kid to have your birthday so close to Christmas, but I'm sure Claudia's cooking makes up for that now. Enjoy your yummy coconut shrimp... Good health to you in the New Year!

  14. congrats for the wonderful dish!
    a happy new year!

  15. great looking shrimp and you know how much I love it - who else would devote 1 day of each week for shrimp - me! gonna save this one...

  16. Your homemade version looks a heck of a lot better than anything I've ever eaten! I love coconut shrimp and now MUST make it at home!


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