Coconut Fried Shrimp with Jezebel Sauce

Jeanette Terry has an incredible summer recipe for us today. Take it away, Jeanette...

This restaurant appetizer menu staple can easily be recreated at home and I'm going to say it's even better than eating out. And with a name like Jezebel, you know we're off to a good start! Skewer the shrimp before frying to make a fun party appetizer or serve them over pineapple fried rice or with stir fried vegetables to make a full meal. And the Jezebel Sauce is sweet and spicy perfection.

Coconut Fried Shrimp

  • 1 pound large or jumbo shrimp, peeled and deveined (tails optional)
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 eggs, beaten
  • 3/4 cup panko breadcrumbs
  • 1 cup shredded sweetened coconut
  • oil for frying

Jezebel Sauce

  • 1/2 cup pineapple jelly (apricot or orange marmalade work as well)
  • 1/2 cup apple jelly
  • 1 TBS horseradish (more to taste)
  • 2 tsp dry mustard
  • 1/2 tsp black pepper

For the shrimp, begin with three medium bowls or shallow dishes. Combine flour, salt, and pepper in one. Beat eggs and 2 TBS of water in second. And combine panko and coconut in the third bowl. Then heat oil in a large heavy bottom skillet or Dutch oven over medium heat. (Oil should be approximately 1/2 inch deep for shallow frying or you can fill a Dutch oven with 2-3 inches for deep frying.)

I prefer to bread all of my shrimp ahead of time and have them ready and waiting, so I don't find myself with fingers coated in egg and breadcrumbs when it's time to flip a batch of shrimp. They cook quickly so it's better for me to watch and wait for them, then to expect them to wait for me!

To bread the shrimp, we'll follow a standard dry, wet, dry breading technique. First dredge the shrimp in the seasoned flour, then dip in egg wash, and then press firmly into the coconut mixture and coat both sides. Place the shrimp on a parchment or Silpat lined baked sheet as you go.

When oil is hot, fry shrimp in small batches of 6-10 shrimp depending on the size of your pan. You can test the temperature of your oil with a thermometer or just put a few pieces of coconut in the oil and see if they begin to sizzle and brown. Fry shrimp 2-3 minutes per side and then remove to a paper towel lined baking sheet. Sprinkle with a little sea salt if desired. Continue frying in batches.

For the sauce, combine all ingredients and serve with shrimp.

You can find Jeanette Terry online at or @wildabandonkitchen