This shrimp is light and crispy and oh so sweet. You can do a 50/50 Panko bread crumb to coconut ratio if you want it less sweet but the true Rose Table ratio is 2/3 coconut, 1/3 bread crumbs. Yum!

I really could eat my weight in this stuff. Battering anything does use more dishes than I typically like to clean and makes your hands a total mess but one bite of this shrimp and you’ll be head over heels. It’s also a fast recipe to pull together; it just takes a couple of minutes to set up your station and four minutes to cook the shrimp.

At my Pirates of the Caribbean dinner party, I served this with a coconut pumpkin sauce as an homage to one of my favorite dishes I ever had in the Caribbean: coconut shrimp at Asu on the Beach in Turks and Caicos.

The sauce is as easy as stirring things together and takes just minutes. It’s more of a carrot flavor than a pumpkin flavor, at least as far as American standards go. We don’t typically eat pumpkin with fish but pumpkin is a popular year-round ingredient in many parts of the Caribbean.

Want another version? Try my Coconut Shrimp with Mango Sauce!

I always have eggs and coconut in the fridge, Panko and flour in the pantry, and shrimp in my freezer so I can make coconut shrimp with a moment’s notice. Now you can too!