Coconut shrimp with jalapeno jelly recipe

Recipe for coconut shrimp with jalapeno jelly in our easy seafood recipes collection.

Recipe ingredients

• Jalapeno jelly:
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 2 green jalapeno peppers, seeded and minced
  • 1 small red bell pepper, minced
  • 1 package liquid pectin
• 3 cups shredded coconut
• 12 shrimp, peeled and deveined
• 1 cup flour
• 2 eggs, beaten
• Vegetable oil

How to make coconut shrimp with jalapeno jelly

• Jalapeno jelly:
  • Place all ingredients, except pectin, in a saucepan and bring to a boil.
  • Add the pectin and bring to a boil again.
  • Remove from heat and cool.
• Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
• Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through.
• Dredge the shrimp in flour and then dip in egg.
• Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown.
• Serve with jalapeno jelly.

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