Coconut Crusted Voodoo Shrimp Recipe

Name: Coconut Crusted Voodoo Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups canola oil, for frying; 1 eggroll wrapper, cut into 1 1/2-inch wide strips; 3 ounces lump crabmeat; 3 ounces Japanese seaweed salad; 3 large shrimp, peeled and deveined; 1 egg, beaten; 3 ounces all-purpose flour; 3 ounces Japanese (panko) bread crumbs; 3 ounces shredded coconut; 1 tablespoon sesame seeds; Wooden skewers; Sweet and sour sauce, for dipping; Mango chutney, for dipping

Servings: persons

8 cups canola oil, for frying
1 eggroll wrapper, cut into 1 1/2-inch wide strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 ounces all-purpose flour
3 ounces Japanese (panko) bread crumbs
3 ounces shredded coconut
1 tablespoon sesame seeds
Wooden skewers
Sweet and sour sauce, for dipping
Mango chutney, for dipping

1
In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
2
Lay the eggroll wrapper strips on a cutting board.
3
Top with 1-ounce each of crabmeat and seaweed salad.
4
Place each shrimp on a wooden skewer and lay on the filled wrapper.
5
Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs.
6
Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes.
7
Serve with sweet and sour sauce and mango chutney for dipping.
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

4488

kcal

Calories

487

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 8 cups canola oil, for frying, 1 eggroll wrapper, cut into 1 1/2-inch wide strips, 3 ounces lump crabmeat, 3 ounces Japanese seaweed salad, and more.

Yes, Coconut Crusted Voodoo 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 Voodoo Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions