Coconut Shrimp with Pineapple Habanero Chutney Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Coconut Shrimp
  • 2/3 cups - all-purpose flour
  • 1/2 cups - cornstarch
  • 1 - large egg, beaten
  • 2/3 cups - grated fresh coconut
  • 1 cups - ice-cold soda water
  • 1/2 teaspoons - salt
  • 1 pounds - large shrimp, peeled, deveined and tail on
  • 1 1/2 tablespoons - Essence, recipe below
  • 1 tablespoons - finely chopped fresh cilantro leaves
  • Essence Seasoning (Bayou Blast)
  • 2 1/2 tablespoons - paprika
  • 2 tablespoons - salt
  • 2 tablespoons - garlic powder
  • 1 tablespoons - black pepper
  • 1 tablespoons - onion powder
  • 1 tablespoons - cayenne pepper
  • 1 tablespoons - dried oregano
  • 1 tablespoons - dried thyme
  • Pineapple Habanero Chutney
  • 1 tablespoons - butter
  • 1/2 cups - chopped onions
  • 2 cups - small diced pineapple
  • 1/2 cups - small diced red bell pepper
  • 1 tablespoons - minced habanero
  • 1/2 cups - white vinegar
  • 1/4 cups - sugar
  • 1 1/2 teaspoons - cornstarch
  • 1 tablespoons - water
  • Directions:


    Combine all ingredients thoroughly. (Yield: 2/3 cup)


    In a saucepan over medium heat, melt the butter; add the onions. Season with salt and saute for 2 minutes.

    Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil.

    In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.


    Preheat a fryer to 350 degrees F.

    In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt.

    Season the shrimp with 1 tablespoon of Essence. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 tablespoon of Essence.

    To serve, mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with cilantro.

    Brief Description

    Fried coconut shrimp served with a spicy pineapple chutney.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 20 min


    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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    Posted On:

    March 8, 2016

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