Deep Fried Coconut Shrimp

"Easy and quick to make. Tastes better than the restaurant's!"
 
Deep Fried Coconut Shrimp created by Food.com
Ready In:
21mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat oil in deep fryer or deep skillet to 325*.
  • Meanwhile, mix flour, salt, ginger, and pepper.
  • Beat egg whites, just until foamy.
  • Coat shrimp with flour; dip into egg whites.
  • Pat coconut onto shrimp.
  • Fry, turning once, for about 2-3 minutes, until golden brown.

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  1. Gulf I.
    For the 3/4 cup flour, I used 1/3 cup each: almond flour, coconut flour, regular flour. Then, for the final dip, I mixed unsweetened coconut flakes with erythritol. Very good and crunchy. For a dipping sauce, I mixed Smucker's sugar free apricot jelly with sriracha, vinegar, soy sauce, cayenne pepper, water, minced garlic. Very interesting combination of spices/flavors without being too sweet for supper.
     
  2. Gulf I.
    For the 3/4 cup flour, I used 1/3 cup each: almond flour, coconut flour, regular flour. Then, for the final dip, I mixed unsweetened coconut flakes with erythritol.
     
  3. Delores W.
    Deep Fried Coconut Shrimp Created by Delores W.
  4. bob5675
    The recipe did not specify whether to use sweetened or unsweetened coconut. We tried it with sweetened, and found that the sugar in the coconut burned in the hot oil in less than two minutes. I believe this recipe would work better with unsweetened coconut. In addition, we found that further breaking down the size of the coconut shreds worked better for coating, at least for the brand we used.
     
  5. Anonymous
    I am assuming this is UNSWEETENED coconut right? Also, do you think cornstarch or gluten free flour would work? Need to make this gluten free. I love coconut shrimp and would love to make it at home if it was gluten free.
     

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