Comida Kraft
Recipe Box

Coconut Fried Shrimp

Prep Time
15
min.
Total Time
25
min.
Servings

4 servings

Prepare delicious Coconut Fried Shrimp for your next get-together. A cup of BAKER'S ANGEL FLAKE Coconut is the key ingredient in this crispy dish.

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What You Need

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Make It

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  • Mix coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.
  • Heat oil in large deep skillet on medium heat to 325°F.
  • Add shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

Size Wise

You'll know it is a special occasion when Coconut Fried Shrimp is on the menu!

Food Facts

Use oils with high smoke points for frying. Canola, corn, peanut, safflower and soybean are good choices.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 490
Total fat 36g
Saturated fat 10g
Cholesterol 275mg
Sodium 910mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 7g
Protein 27g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this for my boyfriend for his birthday dinner. I made this for my boyfriend for his birthday dinner. He loves coconut shrimp and always orders it from the Outback Steakhouse when we dine there. He raved about this recipe, and quickly ate most of the already fried shrimp while I was frying the remaining pieces! I took the advice of others and added a few shakes of Lawry's Seasoning Salt..it was needed...and chilled the coated shrimp for about 30 minutes...it helps the coating to stick very well. I served it with Kraft Sweet & Sour Sauce straight from the bottle and it was a nice compliment. I actually liked this recipe as it was less sweet than most coconut shrimp I've tried.
Date published: 2007-05-03
Rated 5 out of 5 by from Loved it! Loved it!! I did what others said I battered it then I put it in the fridge to harden some i put it about an hour then fried it. Came out just like the pic. And as a sauce I made my own. I used about 1/4 can of cream of coco and a few spoon fulls of crushed pineapples with its juices and mixed it up then put it in the fridge so it hardens. The sauce tasted just like red lobster. My husband loved it and wants more!!
Date published: 2007-06-09
Rated 1 out of 5 by from Sorry Kraft, although I have loved many recipes I have made from you, this is not one of them! Sorry Kraft, although I have loved many recipes I have made from you, this is not one of them! I don't know if I messed up by doing something wrong or what, but the coconut didn't stick at all... it just clumped up. YUK... will never try again! For those of you who want fried shrimp, just throw them in some flour w/ different seasonings mixed in it.
Date published: 2009-01-06
Rated 5 out of 5 by from I bought shrimp (21-25 count) that was already cleaned and deveined. I bought shrimp (21-25 count) that was already cleaned and deveined. Living in Las Vegas I was surprised by the quality of the Albertsons shrimp. After coating, I fried them in my little fryer with peanut oil. They were so much better than the ones you get from a restaraunt. Too bad, the orange dipping sauce was yucky.
Date published: 2005-04-15
Rated 5 out of 5 by from loved this recipe read about coconut not sticking what i did was put shrimp in seasoned four then in... loved this recipe read about coconut not sticking what i did was put shrimp in seasoned four then in the egg which i added milk and a little pineapple preserves then into the four with coconut that i seasoned with garlic salt and pepper. Was great will make again. A++++
Date published: 2007-10-22
Rated 4 out of 5 by from i made this recipe..the coconut mixture was sometimes hard to stick to the shrimp, so i butterflied... i made this recipe..the coconut mixture was sometimes hard to stick to the shrimp, so i butterflied the shrimp and kinda stuffed the coconut mixture into the shrimp.My boyfriend and i loved the recipe though, we just needed some kinda of sweet dipping sauce. A++ very good
Date published: 2005-09-14
Rated 4 out of 5 by from I've made this many times using various recipes. I've made this many times using various recipes. There is one important tip to remember that this recipe doesn't include. ALWAYS regrigerate after dipping shrimp in coconut for at least 1 hour prior to frying. This makes the coconut adhere to the shrimp MUCH better!
Date published: 2003-09-04
Rated 4 out of 5 by from Very good, but just to let everyone know, its very messy! Very good, but just to let everyone know, its very messy!! I added some seasonal all just to add a little kick to it. For the dipping sauce what I did was combine 1 pina colda yogurt with a 1/2 a cup of crushed pinapple. Great combo! My fiancee loved the recipe
Date published: 2006-11-02
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