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Week Night Meals Main Dish

Coconut Sesame Shrimp

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  • Serves: 4 - 6
    Prep Method: FriedGrilled
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  • 1 1/2 cups coconut flakes, lightly toasted
  • 1/2 cup white sesame seeds
  • 2-3 TBS black sesame seeds
  • 1 cup Panko breadcrumbs
  • 1/2 cup cornstarch
  • 1 1/2 pounds Large to Jumbo shrimp, peeled and deveined
  • 3 eggs, or 4 egg whites, well beaten
  • Oil for frying
  • Tom Douglas’ Tokyo Rub (Rubs with Love) - or fine sea salt, white pepper, and pinches of cayenne to taste


Heat a large heavy skillet over medium high heat, when hot; add coconut toasting and stirring attentively. When lightly toasted, immediately scatter on granite or a cutting board to cool.

Toss coconut with sesame seeds and panko, season to taste and set aside. Season the cornstarch with about 1/4 tsp each of fine sea salt, white pepper, and pinches of cayenne. Beat eggs. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut crumbs, and a parchment lined cookie sheet.

With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat well in crumbs and place on awaiting cookie sheet – layers can be separated with parchment paper. Repeat with all shrimp and chill in refrigerator.

Deep fry until golden brown – can also be pan or oven fried. Remove from heat and immediately dust with pinches of Tokyo Rub to taste. Great with a wide variety of sauces, such as ponzu, peanut sauce or your favorite.


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