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Mariner's Menu

Deep-Fried Coconut Shrimp with Orange-Pineapple Dipping Sauce


  • 1 pound large shrimp, peeled and deveined
  • 1 ½ cups all-purpose flour
  • ¼ cup corn starch
  • 2 eggs
  • ¾ cup whole milk
  • 1 ½ cups shredded unsweetened coconut
  • ½ cup panko crumbs
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • salt, for shrimp
  • peanut oil, for frying

Add oil to deep-fat fryer and heat to 350° F.

In a shallow dish, combine flour and corn starch. Set aside.

In a small bowl, whisk together eggs and milk. Transfer to another shallow dish. Set aside.

In a third shallow dish, combine the coconut, panko, salt and cayenne pepper.

Set up dredging station as follows: flour mixture, egg mixture, coconut mixture.

Pat shrimp dry and lightly sprinkle with salt. Dredge shrimp in flour mixture and shake off excess. Dip in the egg mixture and shake off excess. Dredge shrimp in the coconut mixture, pressing lightly so that it sticks. Transfer coated shrimp to a sheet pan lined with parchment paper.

Working in small batches, add shrimp to deep-fat fry basket. Fry for about 2 minutes or until done. Remove shrimp from fryer and transfer to a sheet pan lined with paper towels. Repeat the cooking method with remaining shrimp. Serve shrimp with Orange-Pineapple Dipping Sauce.

Orange-Pineapple Dipping Sauce

  • ½ cup orange-pineapple jam
  • ⅛ cup honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ¼ teaspoon Tabasco sauce
  • ½ teaspoon red pepper flakes
  • ½ teaspoon lemon juice
  • 1 tablespoon water

In a small bowl, combine all ingredients. Set aside.

Contributed by Vanda Lewis