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Coconut Fried Shrimp

Total Time

Prep/Total Time: 20 min.


4 servings

Updated: Dec. 18, 2022
These crisp and crunchy coconut shrimp make a tempting appetizer or a fun change-of-pace main dish. The coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. —Ann Atchison, O’Fallon, Missouri
Coconut Fried Shrimp Recipe photo by Taste of Home


  • 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 sweetened shredded coconut
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • Additional oil for deep-fat frying
  • 1/2 cup orange marmalade
  • 2 tablespoons honey


  1. In a large bowl, combine the first 5 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.
Coconut Shrimp Tips

How can you make this coconut shrimp recipe your own?

Try unsweetened coconut in place of sweetened. Swap in larger or smaller shrimp. Or change up the dipping sauces.

What other sauces can you serve with coconut shrimp?

Pepper Mango Salsa, Orange Cranberry Sauce or Jerk-Spiced Mango Chutney are all differently delicious options.

Can you freeze coconut shrimp?

Yes, it's most common to freeze them after they're breaded but before they're fried. This way you can take them out of the freezer as needed for a quick appetizer or snack in minutes!

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

7 shrimp with about 2 tablespoons sauce: 906 calories, 40g fat (20g saturated fat), 138mg cholesterol, 1193mg sodium, 117g carbohydrate (58g sugars, 4g fiber), 24g protein.

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