Panko Coconut Cajun Shrimp

Looking to impress your guests with a delightful appetizer? Our Panko Coconut Shrimp recipe is just what you need. These succulent shrimp are coated in a crispy panko and coconut breading, creating a delightful contrast of textures.



25-30 Great Value Frozen Raw Colossal Peeled Deveined Tail-On Shrimp
Seasoning flour:
•  10 oz. New Orleans Style Fish Fry Seafood Breading Mix
Panko Breading:
• 4C Bread Crumbs Panko Seasoned 
• 1/4 cup  Bob’s Red Mill Unsweetened Coconut Flakes
Egg wash:
• 2 eggs
• 2 tablespoons New Orleans Style Fish Fry Seafood Breading Mix 
• 1/4 cup low-fat cultured buttermilk
Mayo Dipping Sauce:
• 1 cup mayonnaise
• 3 tablespoons lousianna hot sauce or sriracha chili sauce
• 2 tablespoons Mae Ploy Brand Chili Sweet Sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic paste or 1 teaspoon of garlic powder
• 1-2 tablespoons Korean chilli flakes (Mother-In-Law's Kimchi Chili Pepper Flakes, 3.25 Ounce)
• ½ lime (juiced) * you can use lemon juice*

Vegetable oil for frying

Cilantro, for garnish

Green Onions, for garnish



  1. Begin by making the mayo dipping sauce. In a medium-size mixing bowl, whisk together the mayonnaise, hot sauce or Sriracha chili sauce, Mae Ploy Brand Chili Sweet Sauce, onion powder, garlic paste or garlic powder, Korean chili flakes, and lime juice. Once fully combined, set aside until needed.
  2. Next, prepare your shrimp. If you're using Great Value Frozen Raw Colossal Peeled Deveined Tail-On Shrimp, simply defrost the shrimp and pat them dry. If you're using fresh shrimp, peel, devein, and butterfly them before patting them dry.
  3. In three separate medium-sized mixing bowls, place approximately 1/4 of the bag of seafood breading mix, egg wash, and panko mix. Coat each shrimp in the seafood breading mix, then dip them into the egg wash, before finishing them off by coating them in the seasoned panko breadcrumbs with the coconut flakes. Be sure to coat each shrimp thoroughly.
  4. Heat vegetable oil in a heavy-bottom pan to approximately 350°F. Fry the coated shrimp for about 2 minutes on each side until they are crispy and golden brown. Be sure to fry in batches and not overcrowd the pan.
  5. Once the shrimp are fully cooked, remove them from the oil with tongs and pat them gently with a paper towel to remove any excess oil. Immediately toss the shrimp in the mayo sauce mixture so that the sauce coats the shrimp evenly. Use a basting pastry brush to apply the mayo dipping sauce.
  6. Garnish your shrimp with green onions, cilantro, and additional chili flakes to taste.
  7. For an alternative cooking method, you can also use an air fryer at 400°F for 10 minutes, depending on the size of the shrimp.
  8. Store any leftover shrimp in an airtight container for up to three days.


Air Fryer Method: 400F for 10 minutes depending on the size of shrimp.

Store in an airtight container for 3 days maximum