Howard L. Puckett
Makes 10 to 12 appetizer servings

Infuse large, juicy shrimp with coconut milk, cilantro, and lime juice for an explosion of island flavor. Coated in a light coconut breadcrumb mixture and fried to perfection, these shrimp simply melt in your mouth. A sweet-and-spicy homemade Maui mustard sauce adds a whole new level of deliciousness to this traditional dish.

How to Make It

Step 1

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

Step 2

Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

Step 3

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Step 4

Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Ratings & Reviews

tara31's Review

May 16, 2010
Delicious and easy! I used 1 lb. of jumbo shrimp and after breading baked until the coconut toasted on each side - about 25 minutes at 350 degrees. Made the Maui Mustard Sauce with peach and apricot preserves and a mixture of dijon and whole grain mustard with garlic. Yummy!

Dinalu's Review

May 03, 2010
OMG is right! This shrimp is delicious. My family and I could not stop eating it. If you want to impress someone special cook this shrimp, it will be worth it! I accompanied the shrimp with a lemon-cilantro white rice and an organic lettuce salad with dry cranberries, toasted almonds and a splash of commercial champagne dressing.

AustinMarc's Review

July 16, 2012
I had the same issue as others as I could not get the batter to stick to the shrimp. After all the prep, it turned into a big disappointment and a mess. The Maui sauce though (there is a link now) was really tasty and I hope I can use it for other recipes. I will not be making this again.

Kcholmen's Review

June 03, 2012
Not sure what went wrong but the batter did not stay on the shrimp at all. We put in freeze per recipe. Unless someone has the solution I won't be making this again. Was really looking for something like the picture. Not even close. Maybe baking would have worked better. I always have good luck with recipes so this was a surprise.

Agiola78's Review

October 17, 2011
Very good! I had to improvise on the beer, I didn't have any. I used apple cider vinegar and baking soda mixed together. It turned out really well! I believe the 20 minutes in the freezer is essential, otherwise the coating falls of in the oil. I will definitely be making this again. Oh, I made my sauce using orange marmalade, stone ground mustard and a small amount of prepared horseradish mixed together and chilled. It was great!

SCMaize's Review

August 28, 2011
This recipe does not link to the Maui Mustard Sauce, but you can search the website for the sauce recipe. It's just 1/3 c. of pineapple preserves, 1/3 c. of apricot preserves and 1/4 c. of stone-ground mustard. Stir together, cover and chill.

LittleMac2's Review

August 23, 2011
Can't seem to find recipe for Maui Mustard Sauce for Coconut Shrimp

sweeney's Review

August 25, 2010

faithy's Review

April 16, 2009
OMG!! the shrimp are so DELICIOUS!! you don't even need any dipping sauce! I made this as an entree with rice and steamed broccoli. I followed the shrimp recipe exactly (well, I used 27 shrimp and homemade breadcrumbs ~ doubling the breadcrumbs but not the coconut). I didn't prepare the Maui Mustard Sauce as given since nobody else in the household would eat it, so I simply mixed some fig preserves with a bit of stone ground mustard for me (really good on the broccoli). I made orange sauce from everyone else.