Menu
Coconut Fried Shrimp Coconut Fried Shrimp
Coconut Curry Shrimp Coconut Curry Shrimp
Coconut Chicken and Shrimp Coconut Chicken and Shrimp
Shrimp with Coconut Rice Shrimp with Coconut Rice
Quick Coconut Shrimp Quick Coconut Shrimp
Easy Coconut Shrimp Easy Coconut Shrimp
Fast Coconut Shrimp Fast Coconut Shrimp
Coconut Shrimp Chowder Coconut Shrimp Chowder
Thai Shrimp Thai Shrimp
Curry Shrimp Curry Shrimp
Shrimp Curry Shrimp Curry
Shrimp Cocktail Shrimp Cocktail
Sesame Shrimp Sesame Shrimp
Spicy Coconut Shrimp with Quinoa Spicy Coconut Shrimp with Quinoa
Shrimp Pad Thai Shrimp Pad Thai
Baked Coconut Shrimp & Apricot Sauce Baked Coconut Shrimp & Apricot Sauce
Shrimp Salad Shrimp Salad
Shrimp Scampi Shrimp Scampi
Air-Fryer Coconut Shrimp Air-Fryer Coconut Shrimp
Shrimp Pho Shrimp Pho

Coconut Shrimp

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

1-1/2 dozen

Updated: 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.
Coconut Shrimp
Coconut Shrimp Recipe photo by Taste of Home
Next Recipe

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

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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.