NEXT RECIPE >

Coconut Fried Shrimp Recipe
Coconut Fried Shrimp Recipe photo by Taste of Home
Next Recipe

Coconut Fried Shrimp Recipe

Read Reviews
5 14 15
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

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

Light-Bodied White Wine

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


Reviews for Coconut Fried Shrimp

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
bleue User ID: 7758043 244274
Reviewed Feb. 21, 2016

"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"

MY REVIEW
knscuba@aol.com User ID: 1426899 236853
Reviewed Nov. 7, 2015

"Wow!! These were yummy. Will definitely make these again. My husband assisted and they were much easier to assemble. Worth the effort though."

MY REVIEW
Remenec User ID: 6059530 221811
Reviewed Mar. 2, 2015

"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!"

MY REVIEW
pamsterhamster User ID: 2978210 34168
Reviewed Sep. 10, 2014

"We love shrimp in the south & this hits the spot."

MY REVIEW
Worshipguy User ID: 6391761 101505
Reviewed Aug. 25, 2014

"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."

MY REVIEW
Marcela1 User ID: 7720139 40867
Reviewed Mar. 22, 2014

"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!"

MY REVIEW
best of home cooks User ID: 5361390 54168
Reviewed Aug. 1, 2012

"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."

MY REVIEW
kredhead User ID: 710648 101504
Reviewed Dec. 6, 2011

"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!"

MY REVIEW
deedeeneric User ID: 4805759 83399
Reviewed Oct. 26, 2010

"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."

MY REVIEW
gypsy11110 User ID: 4116946 34380
Reviewed Mar. 9, 2010

"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."

Loading Image