Creamy Crunchy Coconut Shrimp
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup + 2 tablespoons So Delicious Dairy Free Original Coconut Milk Creamer, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup panko break crumbs + 2 tablespoons cornstarch, combined
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • ½ teaspoon almond extract
  • Shredded coconut, for garnish
  1. Combine 2 tablespoons creamer, salt, and pepper in a large bowl for the marinade. Add the shrimp to the marinade and let sit for 10 minutes.
  2. Lightly cover the shrimp in the bread crumb and cornstarch combo.
  3. Heat the olive oil in a skillet or wok, sauté the shrimp over medium heat until golden brown, approximately 2-3 minutes.
  4. Remove the shrimp and drain on a paper towel.
  5. Deglaze the pan with the 1 cup Coconut Creamer and sugar. Simmer on medium and stir occassionally until it begins to thicken then reduce the heat and let cook for an additional 5-8 minutes
  6. Add the mayo, almond extract, and the shrimp. Mix until the shrimp is coated. Simmer on low for another 2-3 minutes, and then serve with shredded coconut as a garnish.
Recipe by Go Dairy Free at