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Castaway Coconut Shrimp

Castaway Coconut Shrimp

This recipe is inspired by the 1960s TV show, Gilligans Island. We're sure that the cast and crew of the S.S. Minnow would've loved these!
Enjoy a taste of the tropics with our recipe for Castaway Coconut Shrimp! Jumbo shrimp are coated with a mixture of seasonings, breadcrumbs, and flaked coconut for lots of flavor and texture, then fried until they're perfectly golden. And when you serve these crispy-crunchy shrimp with our homemade pineapple dipping sauce...oh boy! 
What You'll Need
DIPPING SAUCE
  • 1 (8-ounce) can crushed pineapple, drained and squeezed dry
  • 1/2 cup sour cream
  • 1/4 cup piña colada drink mix
  • 2 tablespoons sugar
COCONUT SHRIMP
  • 1/3 cup all-purpose*
  • 1 tablespoon sugar
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons water
  • 1 cup sweetened flaked coconut
  • 3/4 cup Panko bread crumbs*
  • 1 pound jumbo shrimp, peeled and deveined, with tails left on
  • 2 cups vegetable oil*
What to Do
  1. In a medium bowl, combine Dipping Sauce ingredients; mix well. Refrigerate until ready to serve. 
  2. In a shallow dish, combine flour, 1 tablespoon sugar, cayenne pepper, and salt; mix well. In a small bowl, beat together eggs and water. Place coconut and bread crumbs in another shallow dish.
  3. Coat shrimp with flour mixture, then with egg mixture. Roll in coconut mixture, pressing mixture firmly onto shrimp to coat completely. 
  4. In a deep skillet over medium heat, heat oil until hot, but not smoking. Cook shrimp in batches 2 to 3 minutes or until golden, turning once during cooking. Drain on a paper towel-lined platter. Serve immediately with Dipping Sauce. 
Notes
  • Substitute based on dietary restrictions and doctor recommendations
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