1/2 Photos of Hawaiian Coconut Shrimp
Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Chinese Sweet and Sour Sauce. Great for appetizers (use medium size shrimp) or a meal!
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Units: US | Metric
- oil (for frying)
- 680.38 g large shrimp
- 177.44 ml self-rising flour (OR 3/4 cups all-purpose flour, 3/4 tsp baking powder and 1/4 tsp salt)
- 29.58-59.16 ml club soda
- 118.29 ml flaked coconut
- 59.14 ml all-purpose flour
HONEY MUSTARD SAUCE
- 1SAUCE: mix together all ingredients and set aside.
- 2SHRIMP: Peel and devein shrimp, leaving the tails on.
- 3Rinse and drain.
- 4In Bowl 1, place 1/4 cup all-purpose flour.
- 5In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
- 6In Bowl 3, place flaked coconut.
- 7Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
- 8Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
- 9At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
- 10In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
- 11Drain on paper towels.
- 12Repeat process until all shrimp are cooked.
- 13Serve with Honey Mustard Sauce.
- 14Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
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Nutritional Facts for Hawaiian Coconut Shrimp
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 418.3
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 5.3 g
- Cholesterol 224.8 mg
- Sodium 1550.5 mg
- Total Carbohydrate 55.5 g
- Dietary Fiber 2.7 g
- Sugars 28.1 g
- Protein 28.0 g