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Quick Coconut Shrimp

Total Time

Prep/Total Time: 20 min.

Makes

1 dozen

These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. —Debbi Barate, Seward, Pennsylvania
Quick Coconut Shrimp Recipe photo by Taste of Home

Ingredients

  • 1 pound uncooked jumbo shrimp (about 12), peeled and deveined
  • 1/4 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 1-1/3 cups sweetened shredded coconut
  • Oil for deep-fat frying
  • 1 jar (12 ounces) pineapple preserves
  • 1 tablespoon frozen nonalcoholic pina colada mix, thawed

Directions

  1. Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
  3. In a small bowl, combine preserves and pina colada mix. Serve with shrimp.

Nutrition Facts

1 piece with 2 tablespoons sauce: 204 calories, 8g fat (4g saturated fat), 46mg cholesterol, 81mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 7g protein.

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