Coconut Fried Shrimp


Culinary Tools:

  • Santoku Knife
  • 1-quart Mixing Bowl
  • 2-quart Mixing Bowl
  • 2 Pie Plates (7-piece Bakeware Set)
  • 1 Pizza Pan (7-piece Bakeware Set)
  • 12-inch Gourmet Skillet


  • ½ cup mango, diced
  • ½ cup ketchup
  • 1 tablespoon ground horseradish
  • 3 eggs
  • 1 teaspoon salt
  • 2 cups flour
  • 2 cups ground pistachios
  • 2 cups coconut flakes
  • 2 pounds large gulf shrimp, peeled with tail on
  • 1½ cups corn oil


With the Santoku Knife, peel, de-seed and dice the mango. In the 1-quart Mixing Bowl, combine the ketchup, mango, and horseradish; mix well and set aside.

In the 2-quart Mixing Bowl, crack the eggs and mix well. In one of the Pie Plates, add the salt and flour; mix well. In the other Pie Plate, add ground pistachios and coconut flakes; mix well.

Take each shrimp and fully coat it with flour; shake off the extra. Then, place the shrimp in the beaten eggs; making sure is fully covered. Finally, roll the shrimp in the pistachio and coconut mixture; make sure is fully coated. Place shrimps on the Pizza Pan.

Preheat the 12-inch Gourmet Skillet at medium heat for 2 minutes; pour oil and continue heating for about 6 minutes. Deep-fry about 6 shrimps at a time to not over fill the skillet. Cook shrimps on each side for 4 minutes or until golden brown. Place shrimps on paper towel, to soak extra oil. Serve with mango cocktail sauce.

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