Coconut Crusted Gulf Shrimp Recipe

Name: Coconut Crusted Gulf Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 jumbo shrimp; ½ teaspoon lime juice; vegetable oil (for frying); 1 ounce medium shredded coconut; 1 teaspoon baking powder; 1 14 ounces cornstarch; 1 teaspoon salt; ½ teaspoon cayenne; 6 ounces beer; 2 eggs; ½ teaspoon salt; 4 black plums, peeled and pitted; ½ cup sugar; 1 tablespoon fresh grated gingerroot; 2 tablespoons chopped chipotle peppers, seeds removed; ¼ cup rice wine vinegar

Servings: persons

12 jumbo shrimp
½ teaspoon lime juice
vegetable oil (for frying)
1 ounce medium shredded coconut
1 teaspoon baking powder
1 14 ounces cornstarch
1 teaspoon salt
½ teaspoon cayenne
6 ounces beer
2 eggs
½ teaspoon salt
4 black plums, peeled and pitted
½ cup sugar
1 tablespoon fresh grated gingerroot
2 tablespoons chopped chipotle peppers, seeds removed
¼ cup rice wine vinegar

1
Peel the shrimp, leaving only the tail on.
2
Skewer the shrimp, three to a skewer, leaving about a half inch between each.
3
Combine the ingredients for the coconut crust and the beer batter.
4
Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
5
Heat the vegetable oil in a deep, heavy skillet to 375F Put the skewers in and fry until golden brown.
6
Drain, and serve with the plum sauce.
7
Plum sauce: Combine all ingredients in a stainless steel saucepan.
8
Bring to a light boil and cook for about ten minutes.
9
Puree.
10
Refrigerate what's not used right away.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 jumbo shrimp, ½ teaspoon lime juice, vegetable oil (for frying), 1 ounce medium shredded coconut, and more.

Yes, Coconut Crusted Gulf Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Crusted Gulf Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions