Twice-Cooked Coconut Shrimp Recipe - Allrecipes.com
Twice-Cooked Coconut Shrimp Recipe
  • READY IN 45 mins

Twice-Cooked Coconut Shrimp

Recipe by  

"Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Peel, devein and wash shrimp. Dry well on paper towels.
  2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
  3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
  4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
  5. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
Kitchen-Friendly View

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2003

I am the kitchen master at one of the largest and most popular places in the Lansing/East Lansing area. We serve a house prepared version of coconut-shrimp that falls behind this recipe in preparation and taste. At home this will be the one I use from now on. Thank you for your submission Holly.

 
Most Helpful Critical Review
Apr 22, 2006

The shrimp was way over cooked. Will stick to my regular proceedure; one box of tempura mix, prepared as directed, dip shrimp in tempura batter, roll in coconut, coating well, drop into hot oil, (deep fryer on highest heat), also, do not put in the fryer basket, leave basket on the bottom of the fryer until shrimp is ready to remove, cook 4 minutes, drain on rack with paper towel under the rack, stays very crispy and shrimp is very tender. The hot oil will help keep the coconut on the shrimp. Dipping sauce was very good!

 

128 Ratings

Jan 14, 2004

I love coconut shrimp and this recipe is absolutely wonderful. I tend to not use as much water so the batter is a bit thicker and I also mix in some flour with the coconut so it sticks better. As for the dipping sauce, I use pepper jelly and cut down on the mustard a bit. It is amazing.

 
Jul 16, 2009

SECRET TO COCONUT STICKING which I'm surprised hasn't been mentioned: You have to chill the shrimp for at least 30 min. as recommended in another coconut shrimp recipe on this site! after you take it out of fridge, use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes (but put back in fridge so it can continue to meld together). Just press down on each shrimp that is covered with coconut & the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily, so I only cook about a small batch at a time so I can monitor their progress and flip faster. Also have paper towels ready after you fry to soak up the excess oil! This was very good, but don't get the point in heating your oven up for 5 min when the frying has already finished them off.

 
Jul 14, 2003

Made this because my boyfriend loves coconut shrimp. We both thought it was as good as, if not better than the restaurants. I did have trouble with coconut not sticking...use thicker batter next time.

 
Feb 09, 2009

This is really good. Like mentioned by previous reviews, I made the batter thicker & added a little flour to the coconut for the shrimp coating. I also didn't bake the shrimp as it wasn't necessary. The dipping sauce is good too.

 
Jan 30, 2007

This was a wonderful recipe! The dip was to die for! I served this at a dinner party and everyone enjoyed. The dip was absolutely wonderful. One helpful hint: I put the coconut in a large freezer bag (with some flour) and shook up the shrimp in the bag. It made things a little less messy. Thanks for a great recipe and I will make this again!

 
Sep 04, 2007

My husband and I love these shrimp! Like other reviewers, I suggest using less water to create a thicker batter. I also cut down on the mess by putting the coconut in a bag, dropping the battered shrimp in, sealing the bag and shaking the shrimp around inside. I also found it was not necessary to bake the shrimp. The dipping sauce was PERFECT and would compliment chicken and pork as well.

 

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Nutrition

  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 63.3 g
  • 20%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 1673 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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