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Fast Coconut Shrimp

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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    2 dozen (1-1/3 cups sauce)


  • 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


  • 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.
  • 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.
  • 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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