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Easy Coconut Shrimp Recipe

Easy Coconut Shrimp Recipe

Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. —:Tacy Holliday Germantow, Maryland
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


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


  • 1. 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.
  • 2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1-1/2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired. Yield: about 1-1/2 dozen.

Reviews for Easy Coconut Shrimp

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Teresa LaFata
Reviewed 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."

Reviewed Aug. 27, 2010

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

Reviewed Jul. 17, 2008

"and it taste really good"

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