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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 Germantown, Maryland
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 2 dozen


  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon seafood seasoning
  • 1 large egg, beaten
  • 3/4 cup pineapple juice
  • 1 package (14 ounces) sweetened shredded coconut
  • 1 pound large shrimp, peeled and deveined
  • Oil for deep-fat frying
  • Optional: Apricot preserves, sweet-and-sour sauce, plum sauce or Dijon mustard


  • 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, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts
1 shrimp: 171 calories, 11g fat (6g saturated fat), 31mg cholesterol, 76mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Ann
    May 17, 2018

    My husband made this recipe last night with jumbo gulf shrimp. If I could give this recipe a 10, I would! I made a simple sauce from apricot jam and added a touch of horseradish. I could have this dish at least once a week!

  • Teresa LaFata
    Oct 9, 2010

    It works the best with Jumbo Shrimp. It was the best shrimp I ever tasted, and the recipe turned out great. I mixed Apricot jam with honey for the dipping sauce.

  • creativemomnc
    Aug 27, 2010

    The batter and coconut would not stick to the shrimp at all. It was a big mess.

  • bickey
    Jul 17, 2008

    and it taste really good

  • cookjan
    Feb 17, 2008

    No comment left