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Coconut-Crusted Shrimp

Recipe photo courtesy of Johnny Miller

Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish.

Source: Everyday Food, May 2013
Total Time Prep Servings



Cook's Notes

These flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle.

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How would you rate this recipe?
  • MS12298175
    28 JUN, 2013
    These are excellent. Better (and healthier) that the fried version of coconut shrimp we commonly see here in Hawaii. Don't reduce the portions of the ingredients. You'll want the layers-of-flavors. I served with Thai Sweet Chili Sauce for dipping.
  • Gia2
    14 JUN, 2013
    I liked this recipe a lot but I did use less Dijon mustard because I did not want that flavor to be dominating the dish and to satisfy my family's tastes. I used only about two tablespoons of mustard which added just a touch of flavor and did not overwhelm the dish. I really liked the idea of precooking the breadcrumbs and that I did not have to fry the shrimp. Everyone liked this dish and I would make it again.
  • sjz21
    8 JUN, 2013
    Made this with tilapia fillets and it worked really well, just took a little longer to cook. If you want more coconut, then increase the ratio of panko to coconut. If you want less mustard, then don't leave quite so much on when you dip in the panko. I think it's just fine as is and will not be altering the recipe.
  • MS12171593
    18 MAY, 2013
    Well, I like them. You can add more coconut if you like, but between the toasted panko & coconut, I thought they had more than enough flavor. I barely tasted mustard. Served with steamed spinach. Yum.
  • jasminelael
    14 MAY, 2013
    These are terrible. I'm pretty upset that I wasted a pound of shrimp on them. They don't taste like coconut at all; they taste like mustard. The recipe calls for a tiny amount of coconut... they're COCONUT shrimp! If you like coconut shrimp, don't make these.

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