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  • 2 - eggs, beaten
  • 3 tablespoons - all-purpose flour
  • 1/4 teaspoons - pepper
  • 1/2 teaspoons - salt
  • Shrimp
  • 1 pounds - jumbo shrimp
  • 1 1/4 cups - unsweetened coconut
  • 1 - batch vegetable oil, for frying
  • Citrus Confetti Sauce
  • 2 tablespoons - Luscombe Farm Sweet Fire Confetti
  • 2 tablespoons - honey
  • 1 - clementine, zest and juice
  • Directions:

    In large bowl, whisk together eggs, flour, salt and pepper until smooth; let batter stand for 30 minutes.
    Meanwhile, peel & devein shrimp, leaving tails on. If desired, butterfly shrimp by cutting lengthwise along outside curve almost but not completely though. Pat shrimp dry.
    Place half of coconut on plate. Holding shrimp by tail, dip into batter, letting excess drip off. Dip into coconut, turning to coat all over and adding remaining coconut as needed. Set on rack on rimmed baking sheet.
    Pour enough oil into deep-fryer or deep heavy-bottomed pot to come at least 2 inches (5 cm) up side. Heat to 375 degrees F (190 degrees C) or until 1-inch cube of white bread turns golden brown in 30 seconds.
    In batches, deep-fry shrimp, turning once, until golden, about 1 minute. Using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain.
    For Confetti Sauce: Heat Sweet Fire Confetti in microwave for 20 seconds. Stir in honey and the zest and juice/pulp from one large clementine.

    Brief Description

    Fried coconut shrimp served with spicy citrus sauce.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Caribbean

    Prep Time: 30 min
    Cook Time: 5 min


    Make-ahead: Let cool; place on parchment paper-lined rimmed tray. Cover loosely with plastic wrap and refrigerate for up to 4 hours; reheat in 350F/180C oven until crisp and hot, about 6 minutes.

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    Posted On:

    November 27, 2012

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