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