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Coconut Shrimp

2 reviews
Total Time
Prep: 20 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Marie Hattrup, Sonoma, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 19, 2022

Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.

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Test Kitchen Approved

Coconut Shrimp

2 reviews
Prep Time 20 min
Cook Time 5 min
Yield 1-1/2 dozen

Ingredients

  • 18 uncooked jumbo shrimp (about 1 pound)
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3 large egg whites
  • 2 cups sweetened shredded coconut
  • Oil for deep-fat frying
  • APRICOT-PINEAPPLE SALSA:
  • 1 cup diced pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup apricot preserves
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • Salt and pepper to taste
  • Lime wedges, optional
Text Ingredients

Directions

  1. Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
  3. In a bowl, combine the 7 salsa ingredients. Serve with shrimp and, if desired, lime wedges.

Nutrition Facts

1 shrimp with 1 tablespoon salsa: 141 calories, 7g fat (4g saturated fat), 31mg cholesterol, 170mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 5g protein.

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