Coconut Shrimp with Sweet Teriyaki Sauce

Author Andrew


For Shrimp

  • 2-3 cups vegetable oil
  • 1 cup Kikkoman┬« Panko Bread Crumb
  • 1 cup unsweetened shredded coconut
  • 20 large shrimp pre-cooked
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Pinch pink salt
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten

For Sweet Teriyaki Sauce

  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1/2 cup Kikkoman┬« Less Sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tea cornstarch mixed w/ 1/4 cup water
  • 2 tbsp ACV
  • 1 tbsp butter
  • 1 tbsp rice vinegar


For Shrimp

  1. In a flat baking dish, combine the flour, paprika, garlic powder, black pepper, and pink salt. Stir to combine.
  2. In another flat baking dish, combine Kikkoman® Panko Bread Crumbs and coconut.
  3. In a third dish or bowl, beat the eggs.
  4. One at a time, dredge shrimp first in the flour mixture, then into the beaten eggs, and lastly into the coconut mixture.
  5. Place on a plate. Repeat with each shrimp.
  6. Place the vegetable oil In a medium size pot, over medium high heat.
  7. Once it's hot enough to fry, add shrimp and fry until evenly golden brown. 2-4 minutes.
  8. Transfer to a plate lined with a towel to soak up any remaining grease.
  9. Repeat until all the shrimp have been cooking.

For Sauce

  1. Add all sauce ingredients to a small pot.
  2. Bring to boil.
  3. Turn to low and simmer for 8 minutes.
  4. Add cornstarch and water mixture and stir to combine.
  5. Let heat through for 1-2 minutes and then remove from heat.
  6. Serve with finished coconut shrimp.