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Easy Coconut Shrimp Recipe

Easy Coconut Shrimp Recipe photo by Taste of Home

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Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. —:Tacy Holliday Germantow, Maryland

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Easy Coconut Shrimp Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 package (14 ounces) flaked coconut
1 pound large shrimp, peeled and deveined
Oil for deep-fat frying
Sweet-and-sour sauce, plum sauce or Dijon mustard, optional

Directions

In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow 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 1-1/2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired. Yield: about 1-1/2 dozen.

Originally published as Coconut Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Easy Coconut Shrimp

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Reviewed on Oct. 09, 2010 by Teresa LaFata

It works the best with Jumbo Shrimp. It was the best shrimp I ever tasted, and the recipe turned out great. I mixed Apricot jam with honey for the dipping sauce.