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Yields: 3-4 servings | Cook Time: 30 minutes


  • 1 lb. Uncooked Shrimp, peeled and deveined

  • Salt and Pepper, to taste

  • 1/2 c. All-Purpose Flour

  • 2 Eggs, beaten

  • 1 c. Panko Breadcrumbs

  • 1 c. Shredded Unsweetened Coconut

  • Oil for frying

  • Gojo Yellow Sauce for dipping


  1. Fill a large skillet with oil about 1/2” deep. Heat over medium high heat.

  2. While oil heats, sprinkle shrimp with salt and pepper and set aside

  3. Prepare 3 medium bowls and fill with: 1) Flour, 2) Beaten Egg, 3) Panko and Shredded Coconut, combined

  4. Coat shrimp in the flour and shake off excess. Dip shrimp into the egg. Finally dredge the shrimp into the coconut and bread crumbs mixture.

  5. Carefully place shrimp in the hot oil, making sure not to crowd the pan. Cook until golden brown, about 2-3 minutes per side.

  6. Place on a paper towel to soak up excess oil. Serve immediately with Gojo Hibachi Yellow Sauce and enjoy!

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With heavy hearts, our restaurant is permanently closed.  Now, bring Gojo Japanese Steak House home with our most popular sauces. 

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