× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Coconut Potato Crusted Shrimp

Share this

Print Recipe
Cuisine: American
Prep Method: BakedFried


AppetizerSide DishSnack



Potato Crusted Shrimp

  • 3 Jumbo Shrimp
  • ½ Cup Coconut Flour
  • 2 Whole Eggs
  • ½ Cup Dehydrated Potato flakes
  • Salt + Pepper to taste
  • Grapeseed Oil (to pan fry)

Blood Orange Curd

  • 1 1/4 cup of blood orange juice (about 5 - 6 blood oranges)
  • zest of 4 blood oranges
  • 2/3 cups of sugar
  • 5 egg yolks
  • 1/4 cup lemon juice
  • ½ cup Raspberry Puree (to intensify color)
  • 7 tablespoons salted butter


Potato Crusted Shrimp

  1. Dredge the Shrimp in the Coconut Flour seasoned with salt + pepper, then into the egg allowing the excess egg to run off. Then move the shrimp into the dehydrated potato flakes and repeat until all three are completed.
  2. Preheat oven to 375 to finish shrimp once pan-fried.
  3. Using a sauté pan coat the bottom of the pan with ¼ inch of grape seed oil or just enough to cover halfway up the shrimp when frying. To test if the oil is ready at medium heat throw in a potato flake to see if it fries.
  4. Once the pan is ready one by one pan fry each side of the jumbo shrimp. Then move to the Oven to complete cooking through for about five minutes.

Blood Orange Curd

  1. In a saucepan, heat the blood orange until it reduces to about 2/3 cup of juice.
  2. Mix the zest, eggs and the sugar in a separate bowl and beat well until the mixture is lighter in color.
  3. Slowly pour the blood orange juice, raspberry puree, and lemon juice into the egg mixture, beating the eggs constantly to temper. Transfer the egg mixture into the saucepan.
  4. Bring the saucepan onto the stove over medium-low heat (or over a double boiler) and mix constantly with a wooden spoon until the mixture thickens. You should be able to leave a trail when you run your finger down the back of your spoon. The temperature of the curd should reach about 170 degrees F.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Joshua Ingraham

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up