Coconut Shrimp with Calypso Punch Relish Recipe

Name: Coconut Shrimp with Calypso Punch Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp with tails, peeled and deveined; 4 large eggs large; 1/2 cup honey; 2 teaspoons cayenne pepper; 1/2 teaspoon red hot pepper sauce; 1 1/2 cups flour, all-purpose ,; 1/2 cup cornstarch; 1 tablespoon curry powder; 4 cups bread crumbs fine; 2 cups coconut, shredded, unsweetened (desiccated); 1 tablespoon orange zest; 5 cups canola oil about; 1 cup pineapple, fresh fresh, diced fine; 1 cup orange segments diced fine; 1/2 cup jicama finely diced; 1/4 cup red onion finely diced; 1 tablespoon lime juice fresh; 1 tablespoon ginger fresh,; 1 tablespoon mint leaves fresh,; 1 tablespoon jalapeno pepper optional; 1 tablespoon honey; 1 x salt to taste

Servings: persons

2 pounds shrimp with tails, peeled and deveined
4 large eggs large
1/2 cup honey
2 teaspoons cayenne pepper
1/2 teaspoon red hot pepper sauce
1 1/2 cups flour, all-purpose ,
1/2 cup cornstarch
1 tablespoon curry powder
4 cups bread crumbs fine
2 cups coconut, shredded, unsweetened (desiccated)
1 tablespoon orange zest
5 cups canola oil about
1 cup pineapple, fresh fresh, diced fine
1 cup orange segments diced fine
1/2 cup jicama finely diced
1/4 cup red onion finely diced
1 tablespoon lime juice fresh
1 tablespoon ginger fresh,
1 tablespoon mint leaves fresh,
1 tablespoon jalapeno pepper optional
1 tablespoon honey
1 x salt to taste

1
Wash and dry shrimp and set aside.
2
Beat eggs, honey, cayenne pepper, and hot sauce together.
3
When well beaten, pour into a shallow bowl.
4
Combine flour, cornstarch and curry powder in a shallow bowl.
5
Then, combine bread crumbs, coconut, and orange zest in a third bowl.
6
Dip each shrimp into egg mixture, then the flour mixture.
7
Again dip into the egg mixture and finally in the coconut bread crumbs.
8
Set aside.
9
Heat oil to 325 degrees in a deep fry pan over medium high heat.
10
When temperature is reached, add coconut shrimp a few at a time and fry for about 3 minutes or until golden.
11
Drain on paper towels.
12
Serve hot with calypso punch relish.
13
Calypso Punch Relish:
14
Combine all ingredients in a non-reactive bowl.
15
Cover and allow to marinate 30 minutes before serving.

3419

kcal

Calories

310

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 22 ingredients. The key ingredients include: 2 pounds shrimp with tails, peeled and deveined, 4 large eggs large, 1/2 cup honey, 2 teaspoons cayenne pepper, and more.

Yes, Coconut Shrimp with Calypso Punch Relish 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 with Calypso Punch Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions