Miss Kardea Brown's Coconut Shrimp with Fruit Salsa, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Coconut Shrimp with Fruit Salsa

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 12 to 15 appetizer servings
In this festive recipe, the crispy shrimp gets its crunch from panko breadcrumbs and sweetness from sweetened coconut flakes. It's the perfect vehicle for a rainbow-colored fruit salsa bursting with tropical flavors. The salsa is so delicious, you may want to keep some on hand for chip-dipping.


Fruit Salsa:

Coconut Shrimp:

Miss Brown’s House Seasoning:


Special equipment:
a deep-fry thermometer
  1. For the salsa: Combine the watermelon, mangoes, tomatoes, red bell pepper, yellow bell pepper, jalapeño, cilantro, onion, lime juice and olive oil in a medium bowl. Season with salt and pepper. Refrigerate until ready to serve.
  2. For the shrimp: Combine the flour and House Seasoning in a plate or shallow dish. Whisk together the eggs and milk in a separate shallow dish. Combine the coconut and panko in a third shallow dish.
  3. Dredge the shrimp, one at a time, in the flour. Dip in the eggs, then dredge in the coconut mixture, pressing to adhere. Place the coated shrimp on a baking sheet until all the shrimp are coated.
  4. Pour enough vegetable oil to reach 2 inches up the sides of a Dutch oven. Heat the oil to 350 degrees F. Fry the shrimp in batches until browned, crisp and cooked through, about 2 minutes. Drain on paper towels.
  5. Serve the shrimp with the fruit salsa.

Miss Brown’s House Seasoning:

Yield: about 3 tablespoons
  1. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.