Coconut & Almond Shrimp with Kiwi Chutney (Video)

Download Video

Part 1 of 2 – 4:21 min.

Windows Media


 8.35 MB


 9.10 MB

Part 2 of 2 – 6:07 min.

Windows Media High  11.7 MB
Quicktime High  12.8 MB

To Download right-click on a file (Ctrl-click for Mac users) and select “Save Target As.”

Coconut / Almond Shrimp with Kiwi Chutney
Two great recipes in one! We always have shrimp in our freezer for samples at our personal appearances. And lately we’ve had a ton of coconut around from Rachel’s Marvelous Macaroons. It was only a matter of time before they found each other. Both are delicious with the Kiwi Chutney!


Recipe by:
Category: seafood
Serves: 2
Prep time: 
Cook time: 
Total time: 

  • canola oil
  • 2 eggs
  • 1 tablespoon water
  • 1 cup sliced almonds
  • 1 cup unsweetened shredded coconut
  • ½ pound raw shrimp, size 21-25, peeled and deveined (filet open and flat)
  • ¼ teaspoon salt
  • ⅛ fresh ground black pepper
  • 2 kiwi fruits, peeled and diced
  • 1 tablespoon diced yellow bell pepper (or any color)
  • 1 tablespoon diced gold bell pepper (or any color)
  • 1 tablespoon diced red onion
  • 1 teaspoon fresh lemon juice

  1. Place a deep, heavy pot over medium-high heat and fill with at least 2 inches of oil. Heat the oil to 350° F. It’s very important to monitor and maintain the temperature, or the breading and oil will burn. (Portable deep fryers are great, but if you do not have one, you can use a candy thermometer-just be careful!)
  2. In a bowl mix the eggs and water to create the egg wash.
  3. Put the sliced almonds in a large bowl. Put the shredded coconut in another large bowl.
  4. Dip all the shrimp into the egg first and then coat ¼ pound of shrimp in almonds and the other ¼ pound in coconut. Full coat the shrimp.
  5. Carefully place the almond breaded shrimp one at a time into the hot oil-use a slotted spoon-and fry until golden crispy brown, about 2 minutes. Try not to stir too much as the breading may fall off before browning, just flip each shrimp once halfway through, after about a minute. After finished, remove from the oil and drain on paper towels. Repeat for coconut breaded shrimp.
  6. Mix all remaining ingredients together to create Kiwi Chutney and serve together.

Helpful Tip
Serve in a fresh coconut half-shell!

Nutrition Information
Calories: 350   Fat: 21   Net Carbs: 8   Fiber: 3   Protein: 28