Coconut Shrimp

Side Dish

Recipe courtesy of Louisiana Kitchen and Culture

Serves 6 to 8

  • vegetable oil
  • 24 jumbo Louisiana shrimp  
  • 2 large eggs 
  • 1/2 cup cornstarch 
  • Creole seasoning 
  • 1 cup sweetened flaked coconut 
  • 1 cup panko breadcrumbs
  • 1/2 cup pineapple juice or water
  • 1 (10-ounce) jar hot pepper jelly

Coconut Shrimp

Click image to enlarge



Pour vegetable oil to a depth of 2 inches in a heavy-bottomed Dutch oven. Preheat oven to 375ºF and maintain temperature using a deep-fry thermometer. 

Peel and devein shrimp, leaving tails intact, if desired. Rinse and pat dry with paper towels; thread onto bamboo skewers. 

Separate eggs, saving egg yolks for other uses. Beat egg whites until frothy in a bowl with 1 tablespoon cold water; set aside. Combine cornstarch and 1 teaspoon Creole seasoning in a bowl; mix well and set aside. In another bowl, combine shredded coconut, breadcrumbs, and ½ teaspoon Creole seasoning. 

Dredge shrimp in cornstarch mixture, dip in egg whites and roll in coconut mixture, pressing to adhere. Fry, in batches, 2 to 4 minutes or until shrimps are fully cooked. Drain over paper towels. Lightly season, if desired. 

Pour pineapple juice into a small saucepan; bring to a low simmer over medium-low heat. Add pepper jelly, whisking just until jelly has melted fully. Remove from heat and serve warm with hot coconut shrimp. 


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