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Quick Coconut Shrimp

 Quick Coconut Shrimp
For a tropical taste guests are sure to find delightful, serve this crunchy coconut-coated shrimp with a sweet sauce. “This is an impressive appetizer or can be served as a main course,” says Debbi Barate of Seward, Pennsylvania. “For another easy dipping sauce, combine a favorite jam with some crushed red pepper flakes.”
4 ServingsPrep/Total Time: 20 min.


  • 1 pound uncooked jumbo shrimp (about 12), peeled and deveined
  • 1/4 cup all-purpose flour
  • 2 egg whites, lightly beaten
  • 1-1/3 cups flaked coconut
  • Oil for deep-fat frying
  • 1 jar (12 ounces) pineapple preserves
  • 1 tablespoon frozen nonalcoholic pina colada mix, thawed


  • Starting with the tail, make a slit down the inner curve of each
  • shrimp; press lightly to flatten. In three separate shallow bowls,
  • place the flour, egg whites and coconut. Coat the shrimp with flour;
  • dip into egg whites, then coat with the coconut.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or
  • until golden brown. Drain on paper towels.
  • In a small bowl, combine preserves and pina colada mix. Serve with
  • shrimp. Yield: 4 servings.