Coconut Fried Shrimp Recipe

Coconut Fried Shrimp RecipePhoto by: Taste of Home Coconut Fried Shrimp Recipe Rating 5

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These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a little sweetness...and the tangy orange marmalade and honey sauce is great for dipping. It's impossible to stop munching these once you start! -Ann Atchison, O'Fallon, Missouri

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Coconut Fried Shrimp Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4 Servings
    •
10 10 20

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1-1/4 cups cornstarch
  • 6-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Cajun seasoning
  • 1-1/2 cups cold water
  • 1/2 teaspoon canola oil
  • 2-1/2 cups flaked coconut
  • 1 pound uncooked large shrimp, peeled and deveined
  • Additional oil for deep-fat frying
  • 1 cup orange marmalade
  • 1/4 cup honey

Directions

  • In a large bowl, combine the first five ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels.
  • In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. Yield: 4 servings.

Originally published as Coconut Fried Shrimp in Taste of Home February/March 2002, p29

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Reviews for Coconut Fried Shrimp (8)

Coconut Fried Shrimp Recipe

Coconut Fried Shrimp

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Reviewed on Dec. 06, 2011 by kredhead

This is one of my favorite recipes for a special occasion & is a main stay for Christmas eve at my home (we celebrate with the 7 fishes). A nice change from the same old shrimp cocktail. I add extra cajun spice to the flour mixture and add a cup of pineapple preserves & a teaspoon of dijon mustard to the orange marmalade to the dipping sauce...I leave out the honey. Just our preference. Wow! Everyone looks forward to these...plus they are so fast & it makes any party seem special...the room gets quiet with crunching...listen to the oohs and aah's!


Reviewed on Oct. 26, 2010 by deedeeneric

i loved the recipe! it was excellent! cooked it for a friend's birthday and it was a pleaser :) this recipe is a keeper. i used sweet and sour sauce and added some jamaican seasoning to it for a bit of a kick.


Reviewed on Mar. 09, 2010 by gypsy11110

We were blown away with this recipe! My husband loves coconut so I knew he would like this. I have tried other coconut shrimp recipes, but this one had a thicker batter which stayed on and held the coconut. I fried the shrimp in a fryer on the stove and I could not have asked it to be any better. Will definitely use again and often.


Reviewed on Apr. 12, 2009 by SnnysAngl03

I made this the other night, and my batter was VERY thick. I continued as the recipe said though, thinking maybe it was correct. I didnt want to mess with the recipe the first time I made it.

After battering the shrimp, and putting in the coconut, I fried my shrimp at 375 in my deep fryer. They werent even in there a full 2 minutes and the coconut was completely burned, and my shrimp were still raw! I used small shrimps, so that shouldnt be the reason.

I would recommend using medium/large shrimp, thinning the batter, and lowering the fry temp to 350 or 325.


Reviewed on Mar. 30, 2009 by mweeks

Why was my batter so thick? Is it supposed to be that way? Did I miss something here?


Reviewed on Mar. 30, 2009 by mweeks


Reviewed on Aug. 11, 2008 by Kekrs18

I followed the recipe exactly but doubled the cajun seasoning...it still wasn't spicy. The overall recipe is very good and very sweet. I might try a dip that is more tangy next time. Very easy to do, but time consuming.


Reviewed on Jan. 12, 2008 by Dutaxa

Amazing recipe, although I would add a little more cajun spice or cayenne, but I like it spicy! Serve with citrus mango dip:

1 cup diced mango

1 tbsp. sugar

1 Tbsp. lime juice

pinch salt and red pepper flakes

Whiz together and stir in 1 Tbsp. chopped coriander or cilantro, depending on what you call it.

 
 
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