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
- 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
- 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
- In a medium bowl, combine Dipping Sauce ingredients; mix well. Refrigerate until ready to serve.
- 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.
- Coat shrimp with flour mixture, then with egg mixture. Roll in coconut mixture, pressing mixture firmly onto shrimp to coat completely.
- 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.
- Substitute based on dietary restrictions and doctor recommendations