Baked or Fried Coconut Shrimp with Dipping Sauce Recipe

Baked Coconut Shrimp

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.

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 non seafood 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

Coating:

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 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 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 towels).

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.

Share this post