Fast Coconut Shrimp Recipe

Fast Coconut Shrimp Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.—Elaine Bonica, Bethel, Maine

This recipe is:

Diabetic Friendly

[X]

Rate Fast Coconut Shrimp Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fast Coconut Shrimp Recipe

Prep: 20 min. Cook: 25 min.

Yield: 24 Servings

20 25 45

Ingredients

1 egg
1 tablespoon water
1 cup panko (Japanese) bread crumbs
1 cup flaked coconut
1 pound uncooked large shrimp, peeled and deveined
Oil for deep-fat frying
1 jar (12 ounces) orange marmalade
1/4 cup rum

Directions

In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture.
In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp. Yield: 2 dozen (1-1/3 cups sauce).

Nutritional Facts 1 shrimp with 2-1/2 teaspoons sauce equals 103 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 60 mg sodium, 13 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Coconut Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p30