Coconut Shrimp Recipe

Name: Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/2 lbs raw jumbo shrimp; 1/2 cup flour; 1/2 cup cornstarch; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 teaspoons cooking oil; 1 cup ice water; oil (for frying); 2 cups coconut; Sauce; 1/2 cup orange marmalade; 1/4 cup Dijon mustard; 1/4 cup honey; 3 drops Tabasco sauce

Servings: persons

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
Sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

1
Peel and devein the shrimp; dry on paper towels.
2
Mix the flour, cornstarch, salt and pepper in a medium bowl.
3
Add oil and the ice water to the dry ingredients; stir to blend.
4
Heat the oil to 350 degrees in an electric skillet.
5
Dip the shrimp in the batter, then roll each shrimp in the coconut.
6
Fry shrimp for about 4 minutes, or until lightly browned.
7
Do not overcook!
8
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
9
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/2 lbs raw jumbo shrimp, 1/2 cup flour, 1/2 cup cornstarch, 1 teaspoon salt, and more.

Yes, Coconut 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.

Coconut Shrimp

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