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Easy Coconut Shrimp

 Easy Coconut Shrimp
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
6 ServingsPrep/Total Time: 25 min.


  • 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


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