Coconut Fried Shrimp Recipe
- 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
- 1. 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.
- 2. 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.
- 3. In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. Yield: 4 servings.
1/4 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Coconut Fried Shrimp
"Hello. I didn't make the shrimp yet. I wasn't sure about the 1 1/4 cup of corn starch. It seems like a lot. Could u tell me if the amount is actually 1 1/4? Thank u"
"Wow!! These were yummy. Will definitely make these again. My husband assisted and they were much easier to assemble. Worth the effort though."
"My family loved the shrimp and the tangy sauce. The batter is very thick, so it was a little hard to coat the shrimp. But stick with it! It stay on the shrimp nicely when you fry it and has a crunchy taste. I will definitely be making these again soon!"
"We love shrimp in the south & this hits the spot."
"This was my first attempt at cooking shrimp and I was not disappointed! The whole family loved it! None of us cared for the dipping sauce though, but I'll be making this shrimp from now on."
"I made this recipe last night and it was a hit. My 20 year old son and his girlfriend loves it. I only used 3/4 cup of of cornstarch because I ran out but added more flour to make it thicker. The batter turned out nice and crunchy. Tasty light supper!"
"These were the best ever. I thought the batter was going to be to thick but followed it just like others said and it turned out so crunchy. The sauce was the best. Didn't think i'd like the sauce but had some orange maralade in the fridge from another recipe so gave it a try, was the best."
"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!"
"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."
"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."
"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."
"Why was my batter so thick? Is it supposed to be that way? Did I miss something here?"
"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."
"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 mango1 tbsp. sugar1 Tbsp. lime juicepinch salt and red pepper flakesWhiz together and stir in 1 Tbsp. chopped coriander or cilantro, depending on what you call it."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.