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Coconut Fried Shrimp

 Coconut Fried Shrimp
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
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1-1/4 cups King Arthur Unbleached 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.

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Coconut Fried Shrimp (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.