- 4 Egg whites
- 1 Cup corn starch
- 2 Cups shredded coconut
- Salt and black pepper to taste
- 1 lb Shrimp 25/30’s
- Oil for frying
Whisk the egg whites in a bowl with a pinch of salt until light and fluffy.
In a shallow bowl or pie plate, season the cornstarch with salt and pepper. In a second shallow bowl put the shredded coconut making sure to break up the clumps.
Working in small batches dust each shrimp with the seasoned corn starch. Next dip the shrimp into the beaten egg whites, and finally coat the shrimp with shredded coconut. Place each shrimp on a lightly greased baking sheet making sure not to overlap the shrimp.
Heat the oil to 350, once the oil has reached the frying point fry the shrimp in small batches. Turn the shrimp when the coconut has turned light brown, and remove the entire shrimp is golden. Drain the cooked shrimp on paper towel.
Serve warm with your favorite dipping sauce.
Spicy Dipping Sauce…
- 2 Tablespoons sugar
- 6 Tablespoons water
- 2 Tablespoons lime juice
- 2 Tablespoon fish sauce
- 4 Cloves garlic, thinly
- 1 Jalapeno, thinly sliced
Combine the sugar and water and mix until the sugar dissolves. Add remaining ingredients, set aside for 20 minutes to let the flavors combine.
Tell Us What You Think!
Please let us know how you like my Coconut Shrimp recipe via our Contact Us page, our Facebook Page, or Instagram. Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon recipe or serve it with our Wild Mushroom And Gruyere Tart With Fresh Herb Salad and a salad.