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Coconut Shrimp


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  • 1½ cups Cornstarch
  • 2 cups Plain breadcrumbs
  • 2 cups Sweetened Coconut flakes
  • 1½ cups Liquid pina colada mix, divided
  • 2 Tbs Powdered sugar
  • 1/3 cup Spiced rum
  • 1 lb Raw Jumbo shrimp, peeled and deveined
  • 1/3 cup Sour cream
  • 1/3 cup crushed pineapple, drained well


Servings 1


Step 1

Place 1 cup of cornstarch in a bowl and set aside

Combine breadcrumbs, ½ cup cornstarch and coconut flakes in a bowl and set aside.

Combine 1 cup of pina coloda mix, powdered suger and run in a separate bowl and set aside.

Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back in pina colada mixture and back into coconut mixture.

Carefully drop into 375° degree hot oil and fry until golden brown; drain on paper bags.

To make sauce, combine ½ cup of pina coloda mix, sour cream and pineapple.

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