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Shrimp Coconut

Shrimp Coconut



Orange Marmalade - 1/2 a jar
Crushed Pineapple-1/2 of a small can (add a little of the juice)
Guldens Mustard (or another spicy brown mustard)-2 tablespoons (give or take-depends on preference)
Coconut-2 tablespoons

Combine all ingredients in a sauce pan and heat over low-medium heat. Do not boil.
When everything is well blended and hot remove from heat. Place sauce in a bowl and chill in refrigerator until it is time to eat the shrimp.


Olive Oil/Canola oil (for deep frying)-I prefer the olive oil myself
½ lb large uncooked shrimp
1 ½ cups all purpose flour (divided into 3/4 cup & 3/4 cup)
2 tablespoons sugar
¼ teaspoon salt
1 cup milk
1 cup Panko Japanese style breadcrumbs
½ cup flaked coconut
You will also need three small to medium mixing bowls (glass pie plates work fine for the dry ingredients)

If shrimp was frozen be sure it is thawed. If not completely thawed you can put shrimp in a large colander and rinse gently with cold water. Shrimp can either be butterfly cut or just left whole. Butterfly is a nice presentation but is not necessary.

Cooking Directions:

Bowl #1-Mix together the other 3/4 cup of flour, sugar and salt
Bowl #2- Mix 3/4 cup of flour and 1 cup of milk. Mix together well( it will be a little lumpy but that is okay)
Bowl #3- Mix together Panko breadcrumbs and coconut

Set bowls in order 1,2,3.

If you have a deep fryer that is great, use that. For those that don't, take a large frying pan (preferably deep) and fill it about half full of your choice of oil for cooking. Start heating oil over low heat. If oil gets hot too quickly it will burn.

Peel and Devein Shrimp. Take shrimp and dust in mixture of bowl #1, dunk into batter of bowl #2, and dust again in bowl #3.
Place shrimp into oil and let it cook to a golden brown. If you are using a shallower frying pan you may need to flip the shrimp to make sure both sides are golden brown. Place shrimp on a plate covered with a paper towel to drain oil. After all the shrimp is cooked, serve with dipping sauce and enjoy! I hope everyone likes the recipe. Let me know how it turns out for you.

-Michael Weichel

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