Quick Coconut Shrimp

Name: Quick Coconut Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 pound uncooked jumbo shrimp (about 12), peeled and deveined; 1/4 cup all-purpose flour; 2 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

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

Ingredients

1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 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.

Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006

Reviews

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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!