Coconut Shrimp

Inspired by the iconic coconut shrimp from Tommy Bahama, this is my own take on a tropical favorite — crisp, golden shrimp with a delicate coconut coating and just the right hint of sweetness. Light, crunchy, and completely addictive, they’re paired with a bright dipping sauce that makes them feel both relaxed and elevated. It’s island-inspired cooking, done my way.

Prep Time: 55 mins | Total Time: 1 hr 25 mins: | Serves: 4 (4 pre plate)

Ingredients

For Slaw:

• 2 cups green cabbage, shredded
  

• 1 cup red cabbage, shredded
  

• 1 cup carrots, julienned or shredded
  

• 1 cup mango, julienned or finely chopped
  

• 1/2 cup red bell pepper, julienned or finely chopped
  

• 1/2 cup fresh cilantro, chopped
  

• 1/4 cup green onions, thinly sliced

Dressing:

• 1/4 cup lime juice, about 2 limes
  

• 2 tablespoons honey or agave nectar
  

• 1 tablespoon apple cider vinegar
  

• 1 tablespoon olive oil or avocado oil
  

• 1 teaspoon Dijon mustard
  

• 1/2 teaspoon salt
  

• 1/4 teaspoon black pepper

For sauce:

• 1 cup fresh pineapple, finely chopped
  

• 1 cup fresh papaya, finely chopped
  

• 1/2 cup red bell pepper, finely chopped
  

• 1/4 cup red onion, finely chopped
  

• 1/4 cup apple cider vinegar
  

• 1/2 cup granulated sugar
  

• 1 tablespoon fresh ginger, grated
  

• 1 tablespoon lime juice
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon crushed red pepper flakes, optional for a bit of heat

For Shrimp:

• 1 lb large shrimp, peeled and deveined, tails on, about 16-20 pieces
  

• 1 cup all-purpose flour
  

• 3/4 teaspoon salt
  

• 1/4 teaspoon ground black pepper
  

• 1 teaspoon baking powder

  
  

• 3/4 cup club soda or light beer, cold
  

• 1 cup unsweetened shredded coconut
  

• 1 cup panko breadcrumbs
  

• vegetable oil, for frying, about 2–3 cups for deep frying, or enough for ½-inch depth in pan

Instructions

Step 1

Prepare The Slaw

Shred the green and red cabbage and the carrots. finely chop the mango and red bell pepper. Chop the cilantro. Thinly slice the green onions.

Step 2

Make the Dressing

In a small bowl, whisk together the lime juice, honey (or agave nectar), apple cider vinegar, olive oil (or avocado oil), Dijon mustard, salt, and black pepper until well combined.

Step 3

Assemble the Slaw

In a large bowl, combine the shredded cabbage, carrots, mango, red bell pepper, cilantro, and green onions. Pour the dressing over the slaw and toss to combine, ensuring the vegetables and fruits are evenly coated. Let the slaw sit in the refrigerator for at least 15-30 minutes to allow the flavors to meld.

Step 4

Make the Chutney

Finely chop the pineapple, papaya, red bell pepper, and red onion. Grate the fresh ginger.

Step 5

In a medium saucepan, combine the chopped pineapple, papaya, red bell pepper, red onion, apple cider vinegar, granulated sugar, grated ginger, lime juice, salt, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.

Step 6

Once it reaches a boil, reduce the heat to medium-low and let it simmer. Continue to cook, stirring occasionally, for about 20 minutes, or until the mixture thickens and becomes jam-like. For a smoother finish, blend the mixture until silky. If you prefer a chunkier texture, feel free to skip this step.

Step 7

Cool and Store

Remove the saucepan from the heat and let the marmalade cool to room temperature.

Transfer the cooled marmalade to a clean jar or airtight container. Store in the refrigerator for up to two weeks.

Step 8

If your shrimp are not already cleaned, clean and devein the shrimp, leaving the tails on.

Step 9

Make the Batter

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the cold club soda or beer, whisking until the batter is smooth and has a pancake-like consistency.

Step 10

In a separate bowl, mix the unsweetened shredded coconut and panko breadcrumbs.

Step 11

Dip each shrimp into the batter, allowing any excess to drip off. Roll the battered shrimp in the coconut-panko mixture, pressing lightly to ensure an even coating.

Step 12

Fry the Shrimp

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the shrimp in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy. Remove the shrimp with a slotted spoon and drain on paper towels.

Step 13

Assembling

on a flat plate place 4 dollops of the marmalade, then place the 4 fried coconut shrimps, and finally top it off with a heaping pile of slaw.