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Coconut Shrimp

 Coconut Shrimp
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.
6 ServingsPrep: 20 min. Cook: 5 min./batch


  • 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
  • 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


  • 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.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry

2 of 2

Coconut Shrimp (continued)

Directions (continued)

  • shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or
  • until golden brown. Drain on paper towels.
  • In a bowl, combine salsa ingredients. Serve with shrimp. Yield: 6
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.