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Coconut Shrimp Recipe
Coconut Shrimp Recipe photo by Taste of Home

Coconut Shrimp Recipe

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Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 6 servings

Ingredients

  • 18 uncooked jumbo shrimp (about 1 pound)
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3 egg whites
  • 2 cups flaked 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

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, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
  3. In a bowl, combine salsa ingredients. Serve with shrimp. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Coconut Shrimp in Taste of Home December/January 2004, p61

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Coconut Shrimp(1)

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MY REVIEW
Reviewed Mar. 7, 2014

I followed the recipe to the T and it turned out great!!

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