Coconut Shrimp

Coconut Shrimp

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Casandra Claybourne Thompson


My husband absolutly love coconut and shrimp so why not. These shrimp and delisously crispy and sweet. Also a whole lot cheaper then a trip to your fave seafood resturant.


★★★★★ 1 vote

15 Min
10 Min


  • 24 large
    shrimp, peeled and deveined
  • 1/2 c
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    cayenne pepper (opitonal i have done with or with out either way it is great just depends on how much heat you want)
  • 4 large
    egg whites
  • 2 1/2 c
    shredded sweetened coconut or fresh if you have it
  • ·
    oil for frying

How to Make Coconut Shrimp


  1. Pat the shrimp dry with a paper towel.
  2. In a small bowl combine cornstarch, salt, pepper, and cayenne.
  3. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
  4. In a large pan or fryer, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. And enjoy!

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About Coconut Shrimp

Other Tag: Quick & Easy
Hashtags: #coconut #shrimp

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