Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

tempura coconut shrimp

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is really easy to make, and the coconut adds a little extra flavor and crunch to a basic shrimp tempura recipe. I want to make this again and add a sprinkling of hot sauce or red pepper flakes to the batter, to see if the added heat works well. But for the time being, I've left that off the ingredient list. It works well as a main dish or an appetizer.

(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Deep Fry

Ingredients For tempura coconut shrimp

  • 2 c
    vegetable oil, for frying (approximate amount)
  • 1 c
    flour
  • 1/4 c
    cornstarch
  • 1 lg
    egg
  • 1/2 tsp
    ground ginger
  • 1 1/4 c
    ice-cold soda water or seltzer water
  • 4 c
    unsweetened flaked coconut, divided
  • 1 1/2 lb
    large shrimp, peeled and de-veined but tails on
  • DIPPING SAUCE
  • 1/2 c
    orange marmalade (or pineapple preserves)
  • 2 Tbsp
    orange juice
  • 2 Tbsp
    low-sodium soy sauce

How To Make tempura coconut shrimp

  • 1
    Pour enough oil into a deep fryer, large heavy skillet or saucepan so it's filled no more than 1/3 full. Heat on medium heat to 375°F.
  • 2
    Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
  • 3
    Place half of the coconut on large a plate.
  • 4
    Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
  • 5
    Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
  • 6
    Repeat with remaining shrimp, coconut and batter. Add remaining coconut to the large plate as needed. (Coconut is added to plate as needed so the batter doesn't make it clump up.)
  • 7
    For the Dipping Sauce, heat marmalade (or preserves), orange juice and soy sauce until preserves are melted and it's heated through, about 3 minutes. Serve with Tempura Coconut Shrimp.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Tempura Coconut Shrimp:

ADVERTISEMENT