One of my favorite beachside bar food options is coconut shrimp. It’s definitely not the healthiest, but it is so yummy! Anyone else always order these too?  I’ve partnered with La Victoria to bring you this recipe, which is a perfect complement to their new Sweet & Spicy Pineapple Salsa! Munching on sweet & crunchy shrimp while lounging by the ocean is pretty much the best! What better place to do so than in beautiful San Diego? That brings me to the best part of this post…. La Vicgtoria is hosting a summer giveaway for two for a trip to San Diego!  I’ll be sharing some photos of the San Diego Wild Animal Park (easily my favorite zoo ever!) later. You know, just in case you enter and win!

Coconut Shrimp |


When I make Coconut Shrimp at home, I usually use panko crumbs and bake them instead of frying them in order to make them healthier. Every now and then though….you’ve just got to have the real thing! Whether you opt for baking or frying them, you will need a good dipping sauce. For these, I am all about sweet & spicy. I want it to have that sweetness to match the coconut but with an extra punch. That’s why they work so well with the new Sweet & Spicy Pineapple Salsa!

Coconut Shrimp with Sweet and Spicy Pineapple Salsa

Some very important tips that I’ve learned when making coconut shrimp:

  • Be sure to not put in too much oil! Unless you have a deep fryer, you want to make sure that the oil just covers the bottom of your frying pan. Your shrimp should not end up fully submerged in the oil. It will leave you with super greasy, inedible shrimp. (Not that I know, of course!)
  • Get the best possible coconut that you can. It should be short, sweetened, dried pieces. I’ve made the mistake of trying unsweetened dried coconut in an attempt to make this a healthier dish. Let’s be real & say that this is a splurge once in awhile dish rather than trying to cut corners. It was weirdly powdery and void of all taste. Fresh coconut is marvelous and doesn’t need to be sweetened.
  • Dried coconut flakes work really well to coat the shrimp and are my favorite tastewise, but they don’t have the same cool look.
  • Serve them super hot & eat immediately! As with most food, they aren’t the best when reheated.
  • Use a sweet and spicy dipping sauce to really amp up your dish. La Victoria’s Pineapple Salsa is my favorite to use, but their Mango Jalapeno Salsa is crazy good as well! It’s a super simple way to get that punch of flavor without having to do extra work. Easy, breezy, summer cooking at its best!

Coconut Shrimp |

LA VICTORIA® Brand is hosting this a social giveaway called “Flavor Seekers.” They want to know where you seek out fresh summer flavor. Whether it’s a trendy fish joint, a local dive, or your grandma’s kitchen, capture a video and/or photo for a chance to win! Check out the La Victoria website for more information on how to win the Grand Prize of a Weekend Getaway for Two in Sunny San Diego (flight and hotel included, valued at $3,500).

Coconut Shrimp with Sweet and Spicy Pineapple Salsa

Coconut Shrimp


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon baking powder
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup bread or panko crumbs
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • Cooking oil (use your favorite: vegetable, coconut, or peanut)


  1. Cover the bottom of a frying pan with oil.
  2. Bring to 325 degrees.
  3. Mix together flour, salt, pepper, baking powder and eggs in a medium bowl.
  4. In a separate bowl, stir together bread (or panko) crumbs with the coconut.
  5. Holding by the tail, dip the shrimp in the batter bowl first.
  6. Then roll in the coconut mixture.
  7. Drop into the hot oil and fry for about two minutes.
  8. Flip the shrimp and fry on the other side for another two minutes.
  9. Remove when crispy & golden.
  10. Serve hot!

What’s your favorite sweet & spicy combo?

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