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Friday November 20, 2020

November 20, 2020




Welcome to In the Kitchen Fridays
on Suga 95.7 FM
Simple Talk Blog

I am your Host Tara Smith- Jarrett

My daughter has always been my inspiration behind me learning to cook several dishes; She is a lover of shrimp, and I wanted to open up her palate a bit, so I decided to jazz up her meals to excite her. This dish was a definite hit and is one of her favorites.

Go ahead and try it. I’m sure you’ll love it.


Coconut Shrimp


  • 1/3 cup of flour (whole wheat if desired)
  • 1/2 teaspoon salt
  • 2 large eggs (beaten)
  • 1 teaspoon fish seasoning (if desired)
  • 1/2 teaspoon ground black pepper (optional)
  • 3/4 cup bread crumbs (Italian bread crumbs can be used as well) 
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil, coconut oil or olive oil


  • Grab 3 medium bowls.
  • Combine flour, salt and pepper in one bowl
  • Beat the eggs in the second bowl
  • Combine breadcrumbs and coconut in the third bowl
  • Dip the shrimp into the flour, then in eggs and thirdly into coconut mix pressing gently to ensure the coconut coating sticks
  • Set aside as you coat the reminding shrimp.
  • Add oil to cover the large skillet/frying pan on medium heat
  • Fry coconut shrimp but do not crowd them in the pot
  • Fry for 2minutes or 3 minutes if you like it a darker golden look.
  • Place fried shrimp on a plate lined with a paper towel as you fry the rest
  • Served as is, with garlic sauce or any other dipping or chili sauce of your preference

Serve and enjoy.

Tara Smith- Jarrett

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