Once you have the basics down, most coconut shrimp comes out tasting the same. But Bahama Breeze uses a special secret ingredient that makes its signature appetizer stand out above all the rest.
Adding Coco Lopez cream of coconut—a mixer often used to make pina colada cocktails—to the batter gives the shrimp a burst of coconut flavor that it won’t get from coconut flakes alone, plus a perfect sweetness. After the shrimp are dipped in the batter, they are coated in a blend of breadcrumbs and shredded coconut and fried for just three minutes.
I’ve also included my hack for the delicious citrus-mustard sauce served on the side for dipping, but the Bahama Breeze Coconut shrimp are so good on their own you could eat them straight up.
- 1/2 cup plus 1 tablespoon orange marmalade
- 2 tablespoons mayonnaise
Get the full recipe in Todd Wilbur's "Top Secret Recipes Unleashed" cookbook.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.