I’m going to let you in on a secret. I never measure when I’m making coconut shrimp. It’s one of the many dishes I make that I’ve been hesitant to post on The Rose Table because I never measure but I’ve decided that well, that’s kind of my thing and you don’t need to measure this either! I served coconut shrimp at Disney Dinners: Pirates of the Caribbean so I’m finally posting my method!

The Rose Table is in no way affiliated with The Walt Disney Company.

Photography courtesy of My Curly Adventures.

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. Read about my love affair with this dish here. 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.

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!

Coconut Shrimp
Vegetable oil
Raw, deveined and peeled shrimp with tail on
Beaten egg
All-purpose flour
Salt
Shredded coconut
Panko bread crumbs

1. Beat egg in a shallow bowl.
2. Pour flour seasoned with sea salt in another shallow bowl.
3. In a third bowl, pour coconut and panko bread crumbs and stir together. I like a 2/3 coconut, 1/3 panko ratio. Your coconut shrimp will be extra sweet!
4. Heat electric skillet coated with vegetable oil to 325 degrees.
5. Dredge raw shrimp in flour/salt mixture, dip in beaten egg, coat with Panko/coconut, and cook for 2-3 minutes on each side. Shake off access of each as you go.
6. Drain on a paper towel while cooking remaining shrimp. Serve with pumpkin sauce!

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A pirate’s life for,

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