Coconut Shrimp and Sauce Recipe

Name: Coconut Shrimp and Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp (med-large shrimp work the best); 1 egg; 2 cups flour; 14-⅓ cup zima citrus flavor malt liquor or 14-⅓ cup Sprite, can be used; 1 (8 ounce) bag sweetened flaked coconut (I like a lot of coconut so I buy the bigger bag); 1 teaspoon sugar; 2 cups vegetable oil (you may need more); 1 (20 ounce) can crushed pineapple in syrup; ¼ cup store bought sweet and sour sauce; 2 -3 tablespoons on plum preserves; 1 cup sugar; ½ teaspoon cornstarch, disovled in water

Servings: persons

1 lb shrimp (med-large shrimp work the best)
1 egg
2 cups flour
14-⅓ cup zima citrus flavor malt liquor or 14-⅓ cup Sprite, can be used
1 (8 ounce) bag sweetened flaked coconut (I like a lot of coconut so I buy the bigger bag)
1 teaspoon sugar
2 cups vegetable oil (you may need more)
1 (20 ounce) can crushed pineapple in syrup
¼ cup store bought sweet and sour sauce
2 -3 tablespoons on plum preserves
1 cup sugar
½ teaspoon cornstarch, disovled in water

1
For the shrimp: Beat your egg.
2
Add one cup of flour, sugar and slowly mix in your Zima or Sprite.
3
(Really, any carbonated clear citrus drink will work, but I prefer Citrus Zima.)
4
The batter should be about the consistency of pancake batter.
5
Now peel and devein your shrimp.
6
I take off the tail too.
7
I make a bit of an assembly line.
8
First with the shrimp, next a bowl with the remaining cup of flour, batter, bowl with your coconut, and two cookie sheets.
9
Lightly dust your shrimp in the flour, then coat in batter.
10
Be sure to cover the whole shrimp with your coconut.
11
Then place your shrimp in a single layer on your cookie sheet.
12
Refrigerate for at least 15 minutes to set the batter.
13
If you don't do this it will fall off in the oil.
14
After this, fry in a pan until lightly golden on all sides.
15
Sauce: For this I just looked at what was in the fridge and started adding.
16
Strain the pineapple syrup into a medium sauce pan.
17
Reduce until about half is left.
18
This concentrates the flavor.
19
Now add the plum.
20
After about 2 minutes add the sweet and sour sauce and the rest of the pineapple.
21
After another two minutes add the sugar and the diluted cornstarch.
22
Let simmer for 15 minutes.
23
I combined the sauce while the shrimp is in the fridge and then let it simmer while I'm frying the shrimp.

1640

kcal

Calories

123

Fat

101

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.
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 12 ingredients. The key ingredients include: 1 lb shrimp (med-large shrimp work the best), 1 egg, 2 cups flour, 14-⅓ cup zima citrus flavor malt liquor or 14-⅓ cup Sprite, can be used, and more.

Yes, Coconut Shrimp and Sauce 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 Shrimp and Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions