Coconut Fried Shrimp

READY IN: 20mins
Recipe by Sue Lau

From TOH Simple & Delicious. nt

Top Review by mrpaul

I love this recipe !!!! It"s easy to follow and the results were fantastic. The dipping sauce really brought out the flavor too. I couldn't get the frozen non-alcoholic pina colada mix so I spent a few more $$$ and got the kind with the rum in it so glad I did too. I'll be doing these a lot maybe add a touch of heat next time to make it even better. Thanks !!!!!

Ingredients Nutrition

  • 1 lb large shrimp, peeled and deveined
  • 13 cup all-purpose flour
  • 2 egg whites, lightly beaten
  • 1 13 cups flaked coconut
  • oil, for deep-fat frying
  • 1 (12 ounce) jar pineapple preserves
  • 1 tablespoon pina colada nonalcoholic drink mix, thawed

Directions

  1. Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
  2. Press to flatten on your cutting board.
  3. Dredge the shrimp in the flour, shaking off excess.
  4. Then dip into the egg whites and then into the coconut.
  5. Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
  6. Drain on a clean paper bag.
  7. To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
  8. Serve warm dipping sauce with fried shrimp.

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