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, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!"
 
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Hawaiian Coconut Shrimp created by cali_love
Ready In:
42mins
Ingredients:
11
Yields:
10-12 appetizers
Serves:
4
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ingredients

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directions

  • SAUCE: mix together all ingredients and set aside.
  • SHRIMP: Peel and devein shrimp, leaving the tails on.
  • Rinse and drain.
  • In Bowl 1, place 1/4 cup all-purpose flour.
  • In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
  • In Bowl 3, place flaked coconut.
  • Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
  • Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
  • At 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.
  • In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
  • Drain on paper towels.
  • Repeat process until all shrimp are cooked.
  • Serve with Honey Mustard Sauce.
  • Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.

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  1. lolablitz
    Really great, made for New Year's Day get together. I gave it 4 stars instead of 5 because the recipe doesn't have the right amounts of ingredients listed and I would have been in big trouble if I didn't happen to have extra coconut on hand. I ended up adding quite a bit more soda and probably another cup of coconut flakes. I think next time I'll leave the coconut out to dry out a bit so it doesn't clump as much. Great sauce. Next time I will halve it though and I might try to make something sweeter. It was a hit at the party!
     
  2. lifestorybooks
    Very Good. Used water instead of soda and it still turned out great. Used 1-2 CUPS of Coconut. If you let the coated shrimp rest a bit before frying the coating stayed on better.
     
  3. cali_love
    Hawaiian Coconut Shrimp Created by cali_love
  4. cali_love
    Hawaiian Coconut Shrimp Created by cali_love
  5. cali_love
    Made this as my contribution to a girls' night in party. I used a lb of tiger shrimp instead but I used much more club soda, approx. 12 tbsps to get the batter to the consistency I wanted, and about 1.5 cups of flaked coconut. I served it with a store bought sweet and sour dipping sauce to save money on buying extra ingredients to make the honey mustard sauce, but next time I may try it out. After much trial and error, deep frying made the coconut burn while the shrimp was still not fully cooked (maybe cuz I used such large shrimp) so then I baked them first for about 15 on 350 degrees, and then deep fried them to toast the coconut batter. It came out well that way, just make sure you spray your baking sheet with some PAM to avoid it from sticking! I forgot to, and as I picked the shrimp up some of the batter was left on the foil... Well what can I say, first times are always an experience! I will have this down PAT next time I make it. LOL!
     

RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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