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
Ingredients
- 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
Reviews
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!
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.
The batter and coconut would not stick to the shrimp at all. It was a big mess.
and it taste really good
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