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Quick Coconut Shrimp

These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. —Debbi Barate, Seward, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1 pound uncooked jumbo shrimp (about 12), peeled and deveined
  • 1/4 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 1-1/3 cups sweetened shredded coconut
  • Oil for deep-fat frying
  • 1 jar (12 ounces) pineapple preserves
  • 1 tablespoon frozen nonalcoholic pina colada mix, thawed

Directions

  • Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
  • In a small bowl, combine preserves and pina colada mix. Serve with shrimp.
Nutrition Facts
1 piece with 2 tablespoons sauce: 204 calories, 8g fat (4g saturated fat), 46mg cholesterol, 81mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Terri
    Aug 30, 2019

    Thanks yummy

  • frank
    Apr 6, 2018

    Dip in half a dozen egg whites, then coconut then flour. then dip again in coconut flour then egg white then fry

  • dollargirl
    Feb 9, 2016

    Made it for Super Bowl. I added a little salt and pepper to the flour before dredging and I shallow-fried shrimp in a non-stick pan. Perhaps that's why most of the coconut flakes stayed on.

  • njkate
    Aug 30, 2011

    Sorry I meant to add the stars below-- I'm new at this ; ) I will try the recipe again as it did taste delicous-- but any hints as to how to make the coconut stick to the shrimp? thanks !

  • njkate
    Aug 20, 2011

    Just made this-- it is tasty but there is more coconut in the frying pan then on the shrimp. How do you get the coconut to stay on the shrimp? If I could get that figured out I would make again. thanks for the recipe!

  • brookeparker
    Sep 15, 2009

    This turned out great! Used it as a main course in peanut oil and made the dipping sauce from apricot preserves with a little orange juice and red pepper flakes. I'm going to need more practice for them to look like the fancy resturant, but the taste was as good or better. Thanks Debbi!

  • kristyrowe
    Nov 26, 2008

    No comment left

  • linda63
    Oct 22, 2006

    No comment left