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Hawaiian Coconut Shrimp

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Ingredients

Adjust Servings:
oil (for frying)
1 1/2 lbs large shrimp
3/4 cup self-rising flour (or 3/4 cups all-purpose flour, 3/4 tsp baking powder and 1/4 tsp salt)
2 - 4 tablespoons club soda
1/2 cup flaked coconut
1/4 cup all-purpose flour
1/3 cup dijon mustard
1/3 cup sour cream
1/3 cup honey
1 teaspoon cream-style prepared horseradish
1/8 teaspoon ground cinnamon or 1/8 teaspoon nutmeg (optional)

Nutritional information

418.4
Calories
86 g
Calories From Fat
9.6 g
Total Fat
5.3 g
Saturated Fat
224.8 mg
Cholesterol
1550.5 mg
Sodium
55.5 g
Carbs
2.7 g
Dietary Fiber
28.1 g
Sugars
28.1 g
Protein
289g
Serving Size

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Hawaiian Coconut Shrimp

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    Cuisine:

    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!

    • 62 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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!, 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!, 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


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    Steps

    1
    Done

    Sauce: Mix Together All Ingredients and Set Aside.

    2
    Done

    Shrimp: Peel and Devein Shrimp, Leaving the Tails On.

    3
    Done

    Rinse and Drain.

    4
    Done

    in Bowl 1, Place 1/4 Cup All-Purpose Flour.

    5
    Done

    in Bowl 2, Mix 1/2 Cup Self-Rising Flour With Club Soda to Form a Batter.

    6
    Done

    in Bowl 3, Place Flaked Coconut.

    7
    Done

    Holding Each Shrimp by the Tail, Dip in Flour to Cover, Then in Batter, and Lastly in Coconut.

    8
    Done

    Place Each Shrimp on Waxed Paper, Repeating Process Until All Shrimp Are Battered and Covered in Coconut.

    9
    Done

    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.

    10
    Done

    in Hot Oil, Deep Fry Several Shrimp For About 1-2 Minutes Until Coconut Is Lightly Golden Brown.

    11
    Done

    Drain on Paper Towels.

    12
    Done

    Repeat Process Until All Shrimp Are Cooked.

    13
    Done

    Serve With Honey Mustard Sauce.

    14
    Done

    Note: Spicy Cocktail (tomato-Based) Sauce Is not Good With These Shrimp.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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