Print Recipe

Coconut Shrimp with Jalapeno Jelly




Jalapeno Jelly


  1. Shrimp: Lightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.
  2. Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimp and then fry in 350 degrees F vegetable oil until golden brown.
  3. Serve with Jalapeno Jelly.
  4. Jalapeno Jelly: Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool.

The Jalapeno Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.