Coconut Shrimp

Coconut Shrimp

  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “This is a great appetizer and kids really like it, too!”

    Ingredients

  • 1 1/2 lbsraw jumbo shrimp
  • 1/2 cupflour
  • 1/2 cupcornstarch
  • 1teaspoonsalt
  • 1/2 teaspoonwhite pepper
  • 2teaspoonscooking oil
  • 1cupice water
  • oil( for frying)
  • 2cupscoconut

    • Sauce

  • 1/2 cuporange marmalade
  • 1/4 cupDijon mustard
  • 1/4 cuphoney
  • 3dropsTabasco sauce

    • Directions

  • Peel and devein the shrimp; dry on paper towels.
  • Mix the flour, cornstarch, salt and pepper in a medium bowl.
  • Add oil and the ice water to the dry ingredients; stir to blend.
  • Heat the oil to 350 degrees in an electric skillet.
  • Dip the shrimp in the batter, then roll each shrimp in the coconut.
  • Fry shrimp for about 4 minutes, or until lightly browned.
  • Do not overcook!
  • Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
  • Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

    • Reviews

  • “LOVED the dipping sauce. The shrimp were just OK on their own, but the sauce COMPLETED them & made them MUCH BETTER.”

  • “These were better than restaurant quality! I added a little touch of Panko the coconut (just for extra crunch). I added a little garlic powder and a tiny bit of cayenne to the batter. This is a keeper in our book. Thanks for a great recipe.”

  • “Wow! My wife always orders Coconut Shrimp when we go out, so when I saw this recipe I wanted to try it. It took a little longer than 40 minutes to fix, but it was fantastic. The dipping sauce was fantastic for me and the first half with no Tobasco was rated superb by my wife. I split a two pound package of 21-25 sized shrimp and we are already looking forward to the repeat feast. While the shrimp was cooking in the oven, we cooked a potato sliced into fries at 400 degrees. Again Wow!”

  • “This was amazing.The shrimp itself was really good and the dipping sauce made it even better.Quite frankly, it looked really wrong when I was making it and I warned my husband that it wasn’t going to be one of our best dinners.Then we bit into the shrimp…It’s a keeper.The only changes I made: I never use salt in anything I cook, and I used about twice as much white pepper.”

  • “My fiance and I cooked this together and we were amazed at how good they tasted and how easy they were to make. Even the sauce was tasty and when I saw the ingredients I was a little nervous but over all I was amazed!! Way to go with this Recipe its a WINNER!!”

  • “These were amazing!!! I did have trouble with my coconut cooking a little fast and getting browner than I would have liked, but it didn’t effect the taste. I used jumbo prawns and made a meal of them. My family like them so much that I made them again for dinner the very next day!”

  • “I made this for lunch with the girls, they all said they taste just like the one’s we get at the Elephant Bar. My husband ate our leftover’s and asked me to make more.The dipping sauce is also restaurant quality. I will be making these again.”

  • “These were fantastic!Try them I know you will like them.Thanks for posting.”

  • “Great recipe! Easy and delicious, I especially loved the sauce, thank you!”

  • “5 stars SOLELY for the DIPPING SAUCE!!! I had rave reviews from everyone for the sauce, and the shrimp turned out nice as well. SAUCE will be made again!!!”

  • “The dipping sauce is awesome!This is my first time making coconut shrimp and it turned out fantastic!Super easy and fast!This is going into my “easy weeknight meals” file.Thanks!”

  • “These were good.I learned that you do need to use the jumbo size shrimp (not the little ones!).I added a little sugar with the coconut”

  • “Very easy to make and it tastes great. This is one that will get used many times.”

  • “Delicious! My fiance loved this very much, it’s such a great appetizer and the sauce will probably make a great dipping sauce for nuggets and chicken fingers! I didn’t have orange marmalde so I sub’ed it with apricot preserves, very very good! thanks for this awesome recipe!”

  • “Excellent recipe.Followed exactly.The sauce was exceptionally good with the sweet coconut shrimp.Thanks for posting!”

  • “It was awesome and was gone in about 5 minutes. My whole family loved it. The coconut gave it a different texture taste then you hit the tangy sauce. All I can say is WOW!”

  • “It was good (restaurant quality), it was easy to make, I made the sauce the night before when I pulled the shrimp out of the freezer.Well worth it and will make again. My DH loves breaded stuff, I am not too wild about it, but I really enjoyed these, the coconut texture was marvelous.I wish we had company over that night, it would have been perfect for four, and they would have been WOWed!”

  • “I tried this at home and my family loved it. They also loved the diping sauce. I doubled the recipe when I made it and I think my parents put it on everything. Great recipe.”

  • “We really liked this shrimp and the sauce was very tasty as well.I did add a little more orange marmalade because we liked that flavor.THanks for a keeper, now we won’t have to go to Outback for it every time.”

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