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Coconut Shrimp
Recipes
Coconut Shrimp
4 servings
30 minutes total

Ingredients

  • 1 ½ lb peeled/deveined jumbo shrimp
  • ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • 2 large eggs (or ½ cup egg substitute)
  • 1 tablespoon water
  • 2 cups panko bread crumbs
  • 1 cup sweetened coconut flakes
  • ¼ cup canola oil
  • ¾ cup pineapple (or apricot) preserves
  • 2 tablespoons prepared horseradish

Steps

    1. Thaw shrimp. Combine flour, salt, and allspice in shallow bowl. Whisk eggs and water in second shallow bowl. Combine panko and coconut in third shallow bowl.
    2. Dredge shrimp in flour (coating both sides), dip into egg mixture (letting excess drip off), and coat with panko mixture, pressing with fingers to adhere (wash hands).
    3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp (in batches); cook 2–3 minutes on each side until coating is golden and shrimp are pink and opaque. Drain on paper towels; repeat with remaining shrimp.
    4. Combine preserves and horseradish in microwave-safe bowl; microwave on HIGH 1–2 minutes, stirring occasionally, until melted and combined. Serve with shrimp.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 750, Total Fat 17g, Sat Fat 9g, Trans Fat 0g, Chol 360mg, Sodium 560mg, Total Carb 102g, Fiber 3g, Total Sugar 41g, (Incl. 35g Added Sugars), Protein 41g, Vitamin D 6%, Calc 6%, Iron 35%, Potassium 4%