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Twice-Cooked Coconut Shrimp

Rated as 4.37 out of 5 Stars
200

"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

45 m servings 602
Original recipe yields 6 servings

Directions

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  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.

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.

Nutrition Facts


Per Serving: 602 calories; 28.2 63.3 25.1 173 1673 Full nutrition

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Reviews

Read all reviews 100
  1. 134 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 prepa...

Most helpful critical review

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...

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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 prepa...

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...

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. ...

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 t...

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 ne...

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 freeze...

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 neces...

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 battere...

This recipe started as an appetizer with super jumbo shrimp. By the time it hit the table no one wanted their filet mignon. ( also, skipped baking after deep frying)sv