Tempura Coconut Shrimp

Vickie Parks


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 votes

10 Min
20 Min
Deep Fry


  • 2 c
    vegetable oil, for frying (approximate amount)
  • 1 c
  • 1/4 c
  • 1 large
  • 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

  • 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.

Printable Recipe Card

About Tempura Coconut Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Japanese

Show 4 Comments & Reviews

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