Coconut Shrimp Toasts Recipe

If you’re looking for a unique appetizer that combines crispy texture with bold, sweet-and-savory flavors, this Coconut Shrimp Toasts recipe is guaranteed to impress. Featured on Cook the Books Season 3 with host Shahir Massoud, these golden shrimp toasts are coated in sweet shredded coconut and pan-fried until perfectly crisp, then paired with a vibrant homemade sweet and sour strawberry dipping sauce.

The Inspiration

Shrimp toast has long been a favorite across many Asian cuisines, celebrated for its crispy bread base and flavorful seafood topping. This playful version from Party People adds tropical flair by replacing the traditional sesame coating with sweet shredded coconut while introducing an unexpected strawberry dipping sauce that balances sweetness, acidity, and gentle heat.

The homemade sweet and sour strawberry sauce highlights fresh seasonal fruit in an entirely new way, creating a bright contrast to the rich shrimp and toasted coconut. This creative combination perfectly captures the entertaining spirit showcased throughout Cook the Books Season 3, where Shahir Massoud explores cookbook recipes that transform familiar dishes into memorable conversation starters. Every bite delivers crisp textures, juicy shrimp, tropical coconut, and fruity tang, making these toasts an exciting addition to any appetizer spread.

Ingredients

For the Sweet and sour strawberry sauce

• 4 ounces (113g) fresh strawberries, hulled (about 1 cup)
• ¼ cup (60ml) rice wine vinegar
• 2 tablespoons light brown sugar, plus more as needed
• 1 teaspoon sambal, or your preferred chili paste (optional)
• 1 teaspoon soy sauce
• 1/8 teaspoon kosher salt
• 1 ¼ teaspoons cornstarch

For the Coconut shrimp toasts

• 3/4 pound (340g) shrimp, peeled and deveined
• 1 egg white
• 1 small scallion, thinly sliced (green part only)
• 3 garlic cloves, grated
• ¾ teaspoon sesame oil
• ¼ teaspoon kosher salt
• Canola or vegetable oil, for frying
• 6 slices white sandwich bread, crusts removed and each cut into 4 triangles
• 1 ½ cups (120g) sweetened shredded coconut

Method

• Prepare the sweet and sour strawberry sauce: Add the strawberries, vinegar, brown sugar, sambal (if using), soy cause, and salt to a blender, and blend until smooth. Transfer to small pot.
• Dissolve the cornstarch in 1 teaspoon of water in a small bowl to make a slurry, and stir it into the pot. Set the pot over medium-high heat, and cook the mixture, stirring often, until it begins to bubble. Reduce the heat to a simmer and cook for an additional 30 seconds and activate the cornstarch. Remove from the heat, and let the mixture cool for a few minutes. Taste and season with more salt, if needed, and add more brown sugar, if desired. (Not too much, you sweet-toothed son of a gun!) Store in an airtight container in the fridge for up to 4 days.
• Prepare the coconut shrimp toasts: Chop the shrimp until they are mostly finely minced but still retain some chunkiness.
• Mix the chopped shrimp, egg whites, scallion, garlic, sesame oil, and sat in a medium bowl.
• To test the mixture for seasoning, add a splash of oil to a small pan over medium heat. Add 1 teaspoon of the shrimp filling, cook for about 1 minute, until cooked through, and then taste for seasoning. Season the raw mixture with more salt, if needed.
• Spread about 2 teaspoons of the shrimp mixture on each piece of triangle toast.
• Add the coconut to a large plate or bowl, and dip each toast, shrimp side down, into the coconut to cover completely.
• Heat ¼ inch (6mm) of oil in a large skillet over medium heat until it begins to shimmer. Working with four to six pieces at a time, carefully add the toasts to the pan, coconut side down, and pan-fry until the coconut is golden brown and the shrimp is cooked through, about 2 minutes. They may splatter, so use caution. Flip over the toasts and cook the other side until browned, 1 minute longer, adjusting the heat as necessary so the toasts don’t burn. Transfer the toasts to a paper towel-lined tray to drain and then serve immediately with the sweet and sour strawberry sauce on the side.

Serving Suggestions

These Coconut Shrimp Toasts are an outstanding appetizer for cocktail parties, holiday gatherings, backyard celebrations, and family brunches. Their crisp exterior and juicy shrimp filling pair beautifully with fresh cucumber salad, Asian-inspired slaws, pickled vegetables, or light noodle salads.

For entertaining, arrange them on a large serving platter with the strawberry dipping sauce in the center and garnish with sliced scallions, fresh cilantro, toasted sesame seeds, or lime wedges for extra color and freshness.

They also pair wonderfully with sparkling wine, crisp Sauvignon Blanc, light lager, tropical mocktails, or iced green tea, creating a balanced appetizer course that’s both elegant and approachable.

Final Thoughts

This Coconut Shrimp Toasts recipe offers a creative twist on a beloved classic by combining juicy shrimp, sweet coconut, and a vibrant strawberry dipping sauce into one irresistible appetizer. Every bite delivers crunchy texture, savory seafood, tropical sweetness, and bright acidity that keeps guests reaching for another piece.

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