One simple coconut shrimp recipe combines 2 pounds of shrimp with 1 can unsweetened coconut milk, 3 minced Thai chiles, some garlic, cilantro and lime juice in a shallow dish. After marinating for a half an hour, grill the shrimp for about 3 minutes on each side.
Another simple coconut shrimp recipe is Paula Deen's Coconut Shrimp with Orange Marmalade. Combine 2 cups breadcrumbs with 2 cups shredded coconut, salt and pepper. Dredge 1 pound of shrimp in flour and shake off the extra. Dip the shrimp in a beaten egg and then in the coconut mixture. In a large Dutch oven, heat several tablespoons of oil to 350 degrees Fahrenheit. Fry the shrimp in batches until golden brown. For the tangy dipping sauce, combine 1/2 orange marmalade with 1 to 2 tablespoons of dark rum and warm over medium heat.
For an option that uses pineapple juice, combine a beaten egg, 1/4 teaspoon fish seasoning and 3/4 cup of pineapple juice in a bowl. Dip the shrimp into the mixture, and then dip in a bowl of coconut flakes. Fry in a skillet or in a deep fryer for 1 to 2 minutes. Serve with honey mustard, plum sauce or sweet-and-sour sauce. This recipe is for 1 pound of shrimp.