Coconut Shrimp Recipe



  • 1 heaping cup Japanese panko or breadcrumbs
  • 1/2 heaping cup unsweetened dessicated coconut flakes
  • 1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
  • 2 beaten eggs + 2 teaspoons sugar
  • Oil for deep-frying


Spicy Tartar Sauce Dip
  • 1/2 cup mayonnaise
  • 1/2 tablespoon chili sauce or to taste
  • 1/2 tablespoon finely minced onion
  • 1/2 tablespoon finely chopped celery
  • Squirt of lemon juice


  1. Preheat the deep fryer to 350 Degree F.
  2. Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.
  3. Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
  4. Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels.
  5. Serve immediately with the Spicy Tartar Sauce.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach