Panko Coconut Shrimp Recipe

This panko coconut shrimp recipe sounds good even just reading it as it has a great combination of flavors.


12 jumbo shrimp, peeled, deveined and butterflied
1 cup all purpose flour
2 eggs, beaten
1 cup coconut flakes
1 cup panko breadcrumbs
3 cups oil to fry (more or less)

1/2 cup rice vinegar or 1/2 cup white vinegar
1/2 cup pineapple juice
1/2 cup granulated sugar
1 cup guava, concentrate
1 Tablespoon cornstarch
1 Tablespoon water



Make the sauce first.

Using a saucepan on the stovetop, stir together the vinegar, pineapple juice and sugar. Bring the mixture to a boil and stir occasionally as the sugar dissolves into the liquid.

Add the guava concentrate and boil for a minute.

In a small cup, mix the water and cornstarch together.

Use a whisk to stir into the sauce and boil.

Shut off and set the sauce aside while you cook the shrimp.


Pour oil into your pan so there is about half an inch of oil. You will want the oil to be heated to 350 degrees F. when you are cooking the shrimp. You can use a thermometer to test the temperature. If it is too hot the oil and the shrimp will burn.


Put the flour into a dish.

Beat the eggs into a bowl.

In a shallow bowl, mix together the coconut flakes and panko crumbs

Dredge the shrimp in the flour.

Next coat with egg.

Next coat in panko coconut mixture, press on with your fingertips firmly to make sure it will stick.

Fry the shrimp in the heated oil and watch carefully. Coconut will burn quickly because of the sugar content.

Remove the cooked shrimp to a plate lined with paper towels.

The sauce is great as a dip or you can pour over the cooked shrimp when you serve.