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Fast Coconut Shrimp

Total Time

Prep: 20 min. Cook: 25 min.

Makes

2 dozen (1-1/3 cups sauce)

Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.—Elaine Bonica, Bethel, Maine
Fast Coconut Shrimp Recipe photo by Taste of Home

Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • Oil for deep-fat frying
  • 1 jar (12 ounces) orange marmalade
  • 1/4 cup rum

Directions

  1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture.
  2. In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels.
  3. Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.

Nutrition Facts

1 each: 103 calories, 4g fat (1g saturated fat), 37mg cholesterol, 60mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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