Coconut Shrimp with Pomegranate Wasabi Dip


  • Shrimp:
  • 1/2 lb jumbo shrhimp
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup dry flake coconut, sweetened or unsweetened
  • 1/4 tsp. salt
  • Dip:
  • 4 oz. pomegranate juice
  • 2 Tbsp. brown sugar
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp. wasabi paste


Peel and devein the shrimp. Soak shrimp in milk in a bowl.

Combine all ingredients over medium high heat in a sauce pan and bring to a steady simmer. Once sugar has dissolved, reduce heat and simmer until the mixture has reduced by half.

Combine coconut, salt and flour on a plate. Dredge shrimp in mixture.

Heat two inches of oil in a skillet and when hot, fry shrimp in batchs until they achieve a golden brown crust. 2-4 minutes. Drain shrimp on paper towels and serve with dip.


Serves: 4-6 as an appetizer