Coconut Shrimp with Spicy Plum Sauce

Coconut Shrimp should be just that.....coconut and shrimp and that is what we are delivering in this recipe. No batter, no bread crumbs, no panko just deliciously deep fried golden goodness with some heat!

Makes 14 Servings

Coconut Shrimp


  • 14 Large Wild Shrimp 12-14 Count
  • 3 Eggs
  • 2 cups Unsweetened Shredded Coconut
  • 1 cup Sweetened Shredded Coconut
  • 1 tbsp Sambal Oelek


  1. Shuck shrimp and devein
  2. Break the back of the shrimp so they can lay flat and can be skewered
  3. Skewer them until the point of the bamboo is ½ inch from the head of the shrimp starting at the tail
  4. Break eggs into a deep bowl with sambal oelek sauce
  5. Combine until smooth and thin
  6. Pour components into a champagne glass so that the shrimp can be dipped and immersed completely
  7. Combine coconut well and spread onto a plate
  8. Dip each shrimp into the egg mixture and roll into the coconut mixture using your hand to help the coconut to stick but do not handle too much
  9. Repeat if necessary for each shrimp and reserve on parchment paper in the fridge for up to 8 hours before deep frying for 3 minutes at 380F

Plum Sauce


  • ¼ cup Plum Sauce
  • 1 tbsp Sambal Oelek
  • ½ tsp Low Sodium Soy Sauce


  1. Dash of fresh orange juice
  2. Stir until well blended and reserve

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