Key Largo Coconut Shrimp in Curry Butter


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Shrimp is dredged in coconut, pan fried in curry butter and then served with a mixture of orange marmalade and horseradish.

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  • 12 lg. shrimp
  • 1 C. pancake mix
  • 1 C. water
  • 1 12-oz. pkg. coconut flakes
  • 12 oz. light butter flavored spread (i.e. Smart Balance)
  • 1 Tbs. curry
  • 1 sm. jar orange marmalade
  • 1 sm. jar prepared horseradish, drained

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Peel and devein shrimp, leaving tails on. Slice shrimp down underside (not all the way through), spread open and push down gently to butterfly. Mix pancake mix and water to make a thin batter in a shallow container. Place coconut in a separate shallow container. Spray a 10 or 12-inch skillet with pan release. Heat pan on medium heat until drop of water sizzles on pan. Add Smart Balance to pan. When hot, add curry to pan and stir and let cook for 2 minutes. Dredge shrimp in batter, shaking off excess batter and then dip into coconut, pressing gently and leaving tail exposed. Sprinkle more coconut on top of each piece to coat. Remove to a plate and repeat until all are done. Place shrimp in pan and fry until golden, turning throughout. Remove to plate when finished, approximately 3 minutes per side. Mix orange marmalade and drained horseradish together. Place 3 shrimp spaced to face the middle of a salad plate. Place a couple dollops of marmalade mixture in center of plate.

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