Now I know how my mom feels when I ask her for recipes. Because she never knows amounts for ingredients. She just adds things in until they are the right color or the right consistency. It’s all by feel. And now I get it. Because when I sat down to write out the recipe for Coconut Chicken and Shrimp for you, I realized I don’t really know the recipe. I just do it. But I’m sharing anyway. But I warn you, amounts are total guesstimations.

Anyway, I’ve made coconut shrimp before, but Jake doesn’t eat most fish or seafood. So I decided to use the same method for chicken. Success!

What's for Dinner: Coconut Chicken and Shrimp

Coconut Chicken and Shrimp


Flour (1/2 cup)
1 lb shrimp (peeled and devained) or chicken tenders (or both)
2 eggs, beaten
1 8 oz. package dried shredded unsweetened coconut
Vegetable Oil (enough to deep fry meat in; depends on deep fryer)

What's for Dinner: Coconut Chicken and Shrimp


1. Make an assembly line: one bowl for flour, one for eggs, one for coconut, and a plate for the coated meat.

2. Dredge meat in flour, then eggs, then coat in coconut.

3. Heat your oil to about 300 degrees.

4. Drop meat in oil, a few pieces at a time (cook in batches). Fry until the coconut is a deep golden brown. Make sure to test the first piece you remove to insure that it has cooked through before eating.

5. Let cool a bit on a paper towel or cloth before eating; this will drain some of the grease and will prevent mouth burnage.


-Use raw shrimp. If you use precooked shrimp, it will overcook and become rubbery.

-If you are cooking both shrimp and chicken, you CAN NOT use the same flour/eggs/coconut to dredge both meats. You must switch these out for fresh ingredients when you change meats.

-If you’d like to pan fry instead of deep fry; coat bottom of pan with vegetable oil and flip the meat after the face-down side turns golden brown. Cooking time varies based on size of meat.

-You have to cook the meat at a low heat so that the outside will not cook faster than the inside. We don’t want raw chicken on our hands.

-To cancel out some of the friedosity, we like to serve this with steamed veggies.

-If you are using the dipping sauce below, you don’t need to season the meat. If you plan on eating the meat without dipping sauce, season the flour with salt and pepper before coating the meat.

Sweet and Spicy Asian Dipping Sauce


1/2 cup soy sauce
1 tablespoon orange juice
1 tablespoon sugar
1/2 teaspoon cayenne pepper


Mix ingredients. Adjust ratio to taste.

Have a recipe you think we’ll love? Send it to us through the contact page with your name and blog url (if you have one) and we might feature your recipe on the next “What’s for Dinner”!”