Coconut Shrimp

Coconut Shrimp

Ready in 50 minutes
23 review(s) averaging 4.8. 95% would make again

Top-ranked recipe named "Coconut Shrimp"

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A tasty coconut shrimp recipe

"Yum! I don't like shrimp so I substituted fake crab sticks. Instead of deep frying, I sauteed in peanut oil. Turned out great! I used Bob's Red Mill unsweetened coconut and it blended so well with the panko, even my non coconut eaters ate it. I thought the dipping sauce was very good. We had 2 who really liked the sauce, one that didn't, and one that refused to try it..."

- pols005

Ingredients

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24 large shrimp; uncooked and (butterflied)
1 cup cornstarch
1 teaspoon Salt
1 teaspoon pepper
1 teaspoon cayenne pepper
4 egg whites
1 cup Panko bread crumbs
2 cups shredded coconut
1 cup orange marmalade
2 tablespoons stone ground mustard
1 tbsp prepared horseradish
1 dash salt
Peanut Oil; for frying

Original recipe makes 8

Servings  

Preparation

Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2nd bowl, whisk egg whites until foamy, In another bowl place the coconut and bread crumbs together (tip)you may run the coconut and bread crumbs through the magic bullet or blender to make them finer), Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage.

Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain,

For the sauce: Mix marmalade, mustard, horseradish, and salt

Dip shrimp and enjoy

Credits

Added on Award Medal

Coconut Shrimp photo by stevemur stevemur

Coconut Shrimp (Outback Style) photo by CCheryl CCheryl

Calories Per Serving: 402 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Coconut Shrimp All 23 reviews

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Reviews

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snoki 8 months ago
Awesome!
lewrusk 1 year ago
Yum! I don't like shrimp so I substituted fake crab sticks. Instead of deep frying, I sauteed in peanut oil. Turned out great! I used Bob's Red Mill unsweetened coconut and it blended so well with the panko, even my non coconut eaters ate it. I thought the dipping sauce was very good. We had 2 who really liked the sauce, one that didn't, and one that refused to try it...
pols005 1 year ago
This is the best recipe ever for coconut shrimp. Everyone, including my very picky critics at home, loves it.
Jobman1 1 year ago
it is very good. i baked it for 16 minutes in the oven at 400 degrees
sallythig 1 year ago
sbtlmary 1 year ago
I tried this recipe tonite and the family loved it! Thanks
Cowboyranger89 2 years ago
Tried this recipe 2 nights ago on a whim. It was excellent and not that hard to make. Loved it and so did my husband (the perfectionist). Only thing I didn't have on hand was the orange marmalade. I substituted with apricot mango marmalade. Fantastic. Thanks for sharing this awesome recipe. Will definitely make this again soon!
valerieshippee 2 years ago
These came out SO flippin' good! I made them for my dad's 60th birthday party. They were a big hit. I made a couple of different dipping sauces: the one in the recipe and then a spicy peanut one, and a non-spicy marmalade one.
CindyLouWho73 2 years ago
Really good cause I usually eat this
kalreendio 2 years ago
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