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Baked Coconut “Shrimp” with Gold’s Cocktail Sauce


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Baked Coconut “Shrimp” with Gold’s Cocktail Sauce


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Baked Coconut “Shrimp” with Gold’s Cocktail Sauce

We love recreating classic non kosher dishes into kosher ones, like this kosher shrimp cocktail. The combination of sweet and tangy flavors with a little kick from the horseradish was just the perfect addition.


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


4 People


  • 8 Imitation shrimp
  • 1/2 cup Gold’s Cocktail Sauce
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon Old Bay seasoning
  • 2 eggs, beaten
  • 1/2 cup Panko bread crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1 Cooking Spray


Pre-heat oven to 400F.
Line a baking sheet with parchment paper.
Using 3 separate plates, prepare your breading station: combine flour, salt and old bay seasoning in one plate, beaten eggs on another plate,  and Panko, coconut and a pinch of salt on the third plate.
Take “shrimp” on a time, drench in flour plate and coat well, shaking off any excess flour.
Dip floured “shrimp” on the egg, and coat with coconut /Panko mixture
Transfer breaded “shrimp” to the lined baking sheet lined.
Repeat  the process with the remaining “shrimp”
Spray generously on both side with cooking spray
Bake for 15 minutes
Serve with Gold’s Cocktail sauce


About May I have that recipe


Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husbansd for that one). �Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone. �After all, what better way to make new friends and share our culture that through food. �Which brings us to how we started our blog May I Have That Recipe? �from our passion for food, our love for people and our need to share both.�

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe?�


Vicky and Ruth





6 Responses to Baked Coconut “Shrimp” with Gold’s Cocktail Sauce

  1. What is imitation shrimp, is it fish

  2. Love this. I’ve never seen these “shrimp” for sale anywhere! Would love to try them.

  3. avatar says: elana

    sorrry – but I do not feel the need to ever replicate traif food items. baco bits are not allowed in my house. neither are the imitation shrimp.lobster/crab/etc products. Hashem said not to eat and I do not believe it is necessary to eat the imitations – and possibly temp doing something assur. There is plenty of delicious food in the kosher world to keep us happy. I have used this same exact recipe on chicken for decades and it is delicious. No need to buy fake shrimp.

  4. avatar says: Blitz

    I saw the “kosher shrimp” at my butcher this week. I had mixed feelings about buying it, plus I haven’t heard of anyone using it before. I will take a look again after Passover.

  5. avatar says: B-weiss

    I used to serve this on Shabbos by itself. I will try this recipe, but where can I get kosher unsweetened coconut & if I didn’t use it, would it work without it?

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