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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 touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. —Ann Atchison, O’Fallon, MO
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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.
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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Average Rating:
  • Leigh Ann
    Jan 15, 2021

    This was the best Shrimp Recipe that I ever made!

  • Venky
    Jul 16, 2018

    Good one

  • dolores92
    Nov 4, 2016

    I made this for dinner, never again...The batter is so thick and tasteless, like cooking with paste..Had a hard time discarding in my sink, All that flour and cornstarch,, no no.. took so long to brown .. egg white batter does better...

  • bleue
    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

  • knscuba
    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.

  • Remenec
    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!

  • pamsterhamster
    Sep 10, 2014

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

  • Worshipguy
    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.

  • Marcela1
    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!

  • pixiedawn
    Apr 22, 2013

    No comment left