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Coconut Fried Shrimp Recipe

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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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4 Servings
Prep/Total Time: 20 min.

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 small 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 saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. Yield: 4 servings.

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

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Reviews for Coconut Fried Shrimp (4)

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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 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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Coconut Fried Shrimp Recipe

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Ingredients