Recipe courtesy of Bob Blumer
55 min
40 min
4 servings


Apricot-Ginger Dipping Sauce:
Coconut Shrimp Lollypops:


Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.

Pierce the soft eye of the coconut and drain the coconut water. Reserve.

Crack coconut in 1/2 using the back of a cleaver.

Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .

Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.

In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.

Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.

Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).

While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.

When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.

Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

Cook's Note

*An important note on cooking with oil: Oil temperature is very important. If it is too high, food burns, too low and it turns out greasy. if you do not have a thermometer, stick a 1/2-inch cube of bread on a skewer and dip it in the oil. If the oil bubbles, but the bread doesn't brown, continue heating oil. If the bread browns instantly, the oil temperature is too high. If the bread turns into a golden crouton in 5 to 10 seconds, you are set to fry. Hot oil is very dangerous. Never leave it unattended on the stove and do not heat over a high flame for an extended period of time. The best way to put out an oil fire (God forbid) is to smother it with a tightly fitting lid.


Spicy Coconut Shrimp

Recipe courtesy of Valerie Bertinelli

Baked Coconut Shrimp

Recipe courtesy of Bobby Deen

Coconut Cake

Recipe courtesy of Ina Garten

Shrimp and Grits

Recipe courtesy of Joe Barnett

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Coconut Macaroons

Recipe courtesy of Ina Garten

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Shrimp Scampi

Recipe courtesy of Ree Drummond

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c


          2pm | 1c


          3pm | 2c


          4pm | 3c


          5pm | 4c


          6pm | 5c


          7pm | 6c
          On Tonight
          On Tonight


          8pm | 7c


          9pm | 8c


          10pm | 9c


          11pm | 10c


          12am | 11c


          1am | 12c


          2am | 1c


          3am | 2c

          Get Cooking