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  • Writer's pictureTommy Centola

Coconut Shrimp with Hot Pepper Jelly Glaze

Merry Christmas! This week, I thoughtI would share some appetizers for the New Years. First up, a twist on shrimp.

Canola oil

24 jumbo shrimp, peeled and deveined, tail on.

2 large eggs

1/2 cup cornstarch

1 1/2 teaspoons Creole seasoning

1 cup sweetened flaked coconut

1 cup panko breadcrumbs

1/2 cup pineapple juice

1 (10-ounce) jar hot pepper jelly

Pour canola oil to a depth of 2 inches in a heavy bottomed Dutch oven. Preheat oil to 375℉ and maintail temperature using a deep-fry thermometer.

Rinse shrimp and pat dry with apper towels.

Separate eggs, saving egg yolks for other uses. Beat egg whites until frothy in a bowl with 1 tablespoon cold water, set aside. Combine cornstarch and 1 teaspoon Creole seasoning in a bowl; mix well and set aside. In another bowl, combine shredded coconut, breadcrumbs, and 1/2 teaspoon Creole seasoning.

Dredge shrimp in cornstarch mixture, dip in egg whites and roll in coconut mixture, pressing to adhere. Fry, in batches, 2 to 4 minutes or until shrimp are fully cooked. Drain over paper towels, Lightly season, if desired.

Pour pineapple juice into a small saucepan; bring to a low simmer over medium-low heat. Add pepper jelly, whisking just until jelly has melted fully. Remove from heat and serve warm with hot coconut shrimp.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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