Nutrition info - Recipes

Coconut Shrimp

It's a dish that's shrimply irresistible. If you're in the market for a tropical take on a seafood favorite, this shrimp dish does the trick. It's a shell of a meal.

Coconut Shrimp


For 10 people

  • 1 cup(s) flaked coconut, unsweetened
  • 60 jumbo shrimp, peeled and deveined
  • 1 teaspoon(s) salt, table
  • 1 cup(s) lemon juice from concentrate, canned or bottled
  • 1 teaspoon(s) spices, ginger, ground
  • 1 teaspoon(s) spices, curry powder
  • 2 cup(s) flour, divided
  • 1 teaspoon(s) baking powder
  • 1 cup(s) 1% milk
  • 1/2 cup(s) real cream of coconut


Marinate shrimp in lemon juice, salt, ginger and curry powder for 1 to 2 hours. Drain well. Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter and then dip lightly into flaked coconut. Fry in deep hot oil about 2 to 3 minutes. Fry only about 6 shrimp at a time.
Ready in 1 hour and 20 min

Nutrition facts

  • Kcal: 253.33 kcal
  • Fibers (g): 1.94g
  • Sodium (mg): 529.8mg
  • Carbs: 32.68g
  • Fat: 8.18g
  • Saturated fat (g): 6.67g
  • Proteins: 12.8g