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Coconut Shrimp is one of those amazing seafood recipes that you just can’t get enough of. Part of it is the crunchy sweet breading and and meaty shrimp, and part is the dipping sauce. I just can’t get enough of either one when I have coconut shrimp. I have found just the right breading mix and not just one, but two dipping sauces to enjoy while eating this shrimp. Try either our Orange Marmalade Dipping Sauce, or our Pina Colada Dipping Sauce, either one will be a great accompaniment to these crispy fried shrimp. And the shrimp is remarkably easy to make. Enjoy!

*TIP: It’s important to keep your oil HOT or your breading on your shrimp will be soggy and greasy. Use a frying thermometer. Just fry 4-5 shrimp at a time and wait for the oil to come back to the required temperature before putting more in to make sure your oil is hot before you fry more.

CLICK HERE to watch me make this Coconut Shrimp and Pina Colada Dipping Sauce LIVE.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4


  • 2 cups flour
  • 1 tsp salt
  • 2 tsp. lemon-pepper
  • 4 large eggs, beaten
  • 2 cups panko bread crumbs
  • 2 cups shredded sweetened coconut
  • 24 large shrimp, peeled and deveined
  • Oil for frying
  • 1 cup orange marmalade
  • 3-4 Tbsp dark rum, orange juice, or water
  • 1 cup frozen pina colada mix, thawed
  • 1/4 cup water
  • 2 Tbsp. crushed pineapple, drained
  • 1 Tbsp + 1 tsp. sweetened coconut flakes
  • 3 Tbsp + 1 tsp. powdered sugar
  • 1 1/2 tsp. cornstarch
  • 3 tsp. cold water



  2. Combine pina colada mix, water, pineapple, coconut and powdered sugar in a small saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 minutes. Mix cornstarch and water together in a small bowl, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring. Remove from heat and bring to room temperature. Serve sauce at room temperature.


  4. Heat the marmalade in a small saucepan over low heat. Thin with rum, juice, or water. Serve warm or at room temperature.

  5. SHRIMP:

  6. Heat oil in a frying pan or deep fryer to 350°F. (See the Tip in the description above about keeping your oil hot and frying your shrimp). Rinse and pat dry the shrimp with a paper towel and set aside.

  7. In 3 separate pie plates or dishes, place flour into the 1st plate, and mix with salt and lemon pepper. In the 2nd plate pour in the beaten eggs. In the 3rd plate combine the bread crumbs and coconut.

  8. One at a time, dredge the shrimp in the flour mixture, then the eggs, then the breading mixture; shake off the excess. Carefully drop 4-5 shrimp into the hot oil and fry until golden brown, about 3-4 minutes per batch, do not crowd the pan. Only fry a few at a time and wait for the temperature to reheat before frying more. Drain on a rack and serve with dipping sauces.

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