Coconut Crusted Shrimp with Pineapple-Cherry Habanero Pepper Jelly

Coconut Crusted Shrimp

Coconut Crusted Shrimp with Pepper Jelly is Number 14 on our “28 Ways to Eat Pepper Jelly” list.

If you are looking for something simple, delicious and easy to prepare when entertaining guests., then consider this Coconut Shrimp with Pepper Jelly recipe.

Ingredients

  • 3 egg whites
  • 2 cups sweetened coconut flakes
  • 1 pound deveined and peeled shrimp (we use fresh Mayport shrimp). Do not remove the tails.
  • 3 tbsp cornmeal
  • 3 tbsp flour
  • 2 heaping tbsp of Slap Ya Mama Cajun Seasoning (or your favorite seafood seasoning)
  • Pepper Jelly. When we originally created this recipe we always used Pineapple-Cherry Habanero. However, in the last 2-3 years there has been an explosion of new pepper jelly flavors that work great with this recipe. You can select your favorite pepper jellies at Armadillo Pepper.
  • Canola Oil for frying
  • Parsley or Cilantro for garnish

Instructions

  1. Separate yolks from egg whites. Place egg whites in a bowl and whisk together.
  2. Mix coconut flakes, cornmeal, flour and seafood seasoning on a large platter.
  3. Heat Canola oil (about ½ inch) in frying pan on medium heat.
  4. Dip each shrimp into the egg white mix, then roll in the coconut mix (Note: Prior to dipping in the egg white mix, you can butterfly the shrimp by holding each shrimp by the tail with your left hand, place the deveined side against a plate and then press down on the non-deveined side of the shrimp with the fingers (or palm) on your right hand to “butterfly” the shrimp (widen the shrimp and flatten it). Some people prefer to butterfly when frying shrimp. You can also use your fingers to simply spread the shrimp apart where it is deveined. There is an article on eHow that explains how to butterfly shrimp.
  5. Fry each shrimp until lightly brown. This only requires about a minute on each side.
  6. Place about 1/3 of a jar (2.5 and 3 ounces) of the Pineapple-Cherry Habanero Pepper Jelly (or your favorite pepper jelly) in a microwave safe bowl. Heat the pepper jelly for about 20 seconds in the microwave to soften the jelly. Use this as the dipping sauce.
  7. Place a small amount of pepper jelly on each shrimp. Add garnish and serve.

If your guests like coconut crusted shrimp, they will absolutely love this version with the  Pepper Jelly for dipping. You can serve as an appetizer or I also like to serve with plain, white rice as an entree.

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