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Coconut Shrimp Po’ Boy

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Super Fast
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Why we love it:

This is a delicious sandwich that could have about 15 steps added to the process if we wanted to complicate things; but I’m quite happy with this low maintenance version and delicious flavor combination. The addition of apricot jam in the sauce might seem strange, but it’s a perfect sweet and fruity counterpoint to the astringent Dijon and briny shrimp.


  • 114 pounds Shrimp (medium or large, look for 16-20s or U-21)
  • 1 teaspoon Kosher Salt
  • 2 Eggs
  • 2 Tablespoons Vegetable Oil
  • 12 teaspoon Unsalted Butter
  • 1 cup Coconut, unsweetened
  • 12 cup Panko Breadcrumbs
  • 4 Tablespoons Mayonnaise
  • 1 teaspoon Apricot Jam
  • 1 teaspoon Hot Sauce (more or less to taste)
  • 1 teaspoon Dijon Mustard
  • 4 Torpedo Rolls
  • 1 Slicer Tomato
  • 4 cups Romaine Lettuce
  • 3 Tablespoons Salad Dressing
  • 1 English Cucumber

Cooking Instructions

  • 1. SHRIMP

    Make sure the shrimp are fully defrosted, peeled including the tail, and deveined. Pat them dry with a paper towel and sprinkle with a pinch of salt.

  • 2. EGG

    In a flat bottom bowl or pie plate, whisk the egg and 1 teaspoon of water.

  • 3. COCONUT

    Place the coconut and panko in a similar plate or flat bottom bowl. Use your fingers to break up the coconut flakes a little bit and thoroughly combine with the panko.

    Line up the shrimp, then the egg, then the coconut, then try to catch the breaded pieces; a baking sheet works.

  • 4. BREAD

    Dip the shrimp in the egg and turn to coat. Lift out and press into the coconut mixture, coating both sides. Lift out and let excess fall off and place on the baking sheet. Repeat the rest of the shrimp. The coating sticks on the best if you only do a few at a time; don’t try to dump all pieces of shrimp through the process at once.

  • 5. FRY

    Heat the oil in a large, flat sauté pan over medium-high heat. Add the butter. When it’s melted, add the pieces of shrimp neatly so they don’t touch; you’ll probably do 2 or 3 batches. Cook for about 2 - 3 minutes, then flip and cook the second side for 1 - 2 minutes. Remove to a plate and repeat as necessary. Adjust the heat as you go so nothing burns but keep it hot so they do get golden brown. As soon as the shrimp are removed from the pan, sprinkle each with a small pinch of salt.

    *As you’re cooking and turning the pieces, try to only move then when necessary. Too much prodding them will make the breading fall off. To flip, slide a fish spatula or a butter knife underneath to loosen if needed. But, if they’re sticking too much you probably need to turn the heat up.

  • 6. SAUCE

    While the shrimp are cooking, in a small bowl, stir together the mayo, apricot jam, hot sauce, and dijon. Set aside.

  • 7. ROLLS

    Split open the rolls and spread with sauce. Slice the tomato and payer it on. Top with hot shrimp and add a slice of lettuce if desired. Close tops.

  • 8. SALAD

    Toss lettuce with dressing and slice the cucumber over top.

  • 9. SERVING

    Serve the po’ boys immediately.

Check out our new features!


    omit panko and use only coconut or GF breadcrumbs. Serve in a GF bun or a lettuce wrap
    instead of mayo, use a nut or coconut yogurt to make the sauce, or use your favorite spread
  • PANKO:
    use only coconut for an easy GF option, or to keep it lower carb
  • EGG:
    dip coconut in a slurry of cornstarch and water; we’re just looking for something to help adhere to coating
    you could make this a fish sandwich with a flaky white fish filet such as snapper or cod
  • MAYO:
    sour cream or yogurt can work in the sauce, or serve with a mashed avocado

Prep Ahead & Use It Up

Make the sauce

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