Bahama Breeze Coconut Shrimp Recipe

Bahama Breeze’s Coconut Shrimp is a delicious appetizer featuring jumbo shrimp coated in crispy coconut breading, served with a tangy citrus-mustard dipping sauce, offering a perfect blend of tropical flavors and crunchy texture.

Make our Bahama Breeze Coconut Shrimp Recipe at home. Serve it with Citrus Mustard Sauce for dipping like they do at Bahama Breeze – we have that recipe, too.

Photo by Rusty Gillespie

Bahama Breeze Coconut Shrimp

A Bahama Breeze Copycat Recipe

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Bahama Breeze Coconut Shrimp Recipe

Make our Bahama Breeze Coconut Shrimp Recipe at home. Serve it with Citrus Mustard Sauce for dipping like they do at Bahama Breeze - we have that recipe, too.

Prep Time20 minutes mins

Active Time10 minutes mins

Total Time30 minutes mins

Course: Appetizer, Party Recipe

Cuisine: Caribbean

Keyword: Bahama Breeze

Ingredients

• 1 pound Jumbo Shrimp 21 to 25 count size, peeled and deveined
• 1 cup All-Purpose Flour
• 1/2 teaspoon Paprika
• 1/2 teaspoon freshly ground White Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar
• 2 Eggs
• 1 tablespoon Water
• 1 cup unsweetened Shredded Coconut
• 1 cup Panko Bread Crumbs
• 1 - 2 quarts Vegetable Oil as needed, for frying
• Bahama Breeze Citrus Mustard Sauce to serve (See box below for this Straight-From-the-Restaurant Recipe)

Instructions

• In a shallow bowl or pan, whisk together flour, paprika, white pepper, Cayenne pepper, salt and sugar.
• Place eggs and water in a second bowl and lightly beat.
• Place coconut and panko in a third shallow dish. Mix well.
• Pour vegetable oil in a Dutch oven or other large pot and place over medium-high heat. Heat until it reaches 350°F.
• Drop 3 or 4 shrimp into the flour mixture. Turn to coat.
• Shake excess flour from the shrimp and dip into the eggs, turning to coat well.
• Allow the excess to drip off.
• Drop the wet shrimp into the coconut-panko mixture. Press coconut lightly to adhere.
• Shake off any excess coconut and place the shrimp on a plate or cooking sheet.
• Repeat until all remaining shrimp are coated.
• When oil has reached 350 degrees, gently place 1/2 of the shrimp in the oil. Fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes.
• Using a slotted spoon, spider or tongs, remove the shrimp to a wire cooling rack placed over a baking sheet (to catch the dips) and repeat with the remaining shrimp.
• Serve immediately, accompanied by the dipping sauce.

Photo of Coconut Shrimp is by Rusty Gillespie and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Rusty. Great Picture, as usual. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.