Golden coconut shrimp served with habanero dipping sauce

Coconut Shrimp & Habanero Dipping Sauce

Coconut Shrimp & Habanero Dipping Sauce pairs golden fried shrimp with a quick sweet-and-spicy sauce made from SANTA FE SEASONS Habanero Jelly.

The shrimp are coated with flour, egg and shredded coconut before being fried until golden. The two-ingredient dipping sauce takes only seconds to prepare and adds sweetness followed by bright habanero heat.

Coconut Shrimp Recipe Details

Frying temperature: 350°F
Frying time: 2 to 3 minutes per batch
Sauce heating time: 20 seconds
Course: Appetizer
Cooking method: Deep frying
Cuisine: Southwestern-inspired

Recipe attribution: Coconut shrimp recipe courtesy of Food Network. Habanero dipping sauce provided by Taste New Mexico.

Coconut Shrimp Ingredients

  • Vegetable oil, for frying

  • 2 large eggs, lightly beaten

  • 1 1/2 cups all-purpose flour

  • 3/4 cup cornstarch

  • Pinch of cayenne pepper

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 1/2 cups shredded sweetened coconut

  • 1 1/2 pounds large shrimp, approximately 30, peeled and deveined with the tails removed

  • Sweet chili or sweet-and-sour sauce, optional alternative

Habanero Dipping Sauce Ingredients

How to Make Coconut Shrimp

  1. Pour approximately 2 inches of vegetable oil into a heavy-bottomed pot or large Dutch oven.

  2. Heat the oil over medium heat until a deep-fry thermometer reaches 350°F.

  3. Place the lightly beaten eggs in a shallow dish.

  4. In a separate bowl, whisk together the flour, cornstarch, cayenne pepper, kosher salt and black pepper.

  5. Transfer half of the flour mixture to another bowl. Add the shredded coconut and stir until combined.

  6. Working in batches, coat each shrimp in the plain flour mixture and shake off the excess.

  7. Dip the floured shrimp into the beaten eggs.

  8. Press each shrimp into the coconut mixture until thoroughly coated.

  9. Fry the shrimp in batches for 2 to 3 minutes, or until golden. Adjust the heat as needed to keep the oil close to 350°F.

  10. Transfer the cooked shrimp to paper towels and allow the excess oil to drain.

How to Make Habanero Dipping Sauce

  1. Place the Santa Fe Seasons Habanero Jelly in a microwave-safe bowl.

  2. Microwave the jelly on high for 20 seconds.

  3. Add two tablespoons of water.

  4. Stir until the water and warmed jelly are completely blended.

  5. Serve the sauce with the warm coconut shrimp.

Tips for Frying Coconut Shrimp

Keep the frying oil close to 350°F. If the temperature drops too much, the coating can absorb additional oil. If it becomes too hot, the coconut may brown before the shrimp are finished.

Fry the shrimp in small batches rather than crowding the pot. Allow the oil to return to the proper temperature between batches when necessary.

Shake off excess flour before dipping the shrimp into the eggs. Press the coconut mixture against each shrimp so the coating adheres before frying.

Drain the cooked shrimp on paper towels and serve them while warm.

What Does Habanero Jelly Add to the Sauce?

SANTA FE SEASONS Habanero Jelly combines sweetness with habanero heat and subtle fruity pepper flavor.

Warming the jelly briefly and stirring it with water creates a smoother consistency for dipping. The sweet heat complements the shredded-coconut coating without requiring a long list of sauce ingredients.

More New Mexico-Inspired Seafood Recipes

For another chilled seafood appetizer, try the Mexican Shrimp Cocktail.

You can also make the Chipotle Shrimp Cocktail Sauce for another seafood dipping option.

Browse the complete Taste New Mexico recipe collection for more appetizers, seafood recipes and dishes featuring New Mexico chile products.

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