coconut shrimp with sauce and vegetable in plate

coconut shrimp with sauce and vegetable in plate

Sweet Coconut Shrimp

Share Button


  • 4-8 C canola oil (for deep fryer or pan)
  • 1 ½ C all-purpose flour, divided
  • 2 T Pioneer® Sugar
  • ¼ tsp salt
  • 12 LG shrimp; peeled & deveined
  • 1 C milk
  • ¼ C rum
  • 1 C panko (Japanese-style) bread crumbs
  • ½ C flaked coconut

Dipping Sauce:

  • 1 C mayonnaise
  • 4 T salsa
  • 1 can (8.25 oz.) crushed pineapple; drained, juice reserved
  • 2 T Pioneer® Sugar


  1. Heat oil to 350° F in a fryer or deep frying pan.
  2. Measure 3/4 cup of flour into a medium bowl; set aside.
  3. In another medium bowl, mix together the remaining flour, Pioneer® Sugar and salt.
  4. In a large mixing cup stir together milk and rum; gently stir into flour mixture. Let this batter stand for at least five minutes
  5. In a third medium bowl, combine bread crumbs and coconut.
  6. Butterfly each shrimp before battering, leaving the tail intact. Dredge each shrimp in the flour and coat thoroughly, then dip into the wet batter, then coat each shrimp with the panko/coconut mixture. Place on a plate until all are battered.
  7. Fry the shrimp by dropping six or less at a time into the hot oil for 2-3 minutes or until the shrimp are golden brown. Remove shrimp with a slotted spoon and place on a rack or paper towels to drain.

Dipping Sauce Directions:

  1. In a small bowl, add the mayonnaise, salsa, pineapple and Pioneer® Sugar; stir to mix well.
  2. Serve shrimp with the dipping sauce. Enjoy!
Sweet Coconut Shrimp
1 vote, 4.00 avg. rating (75% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.