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Coconut Shrimp


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  • Coconut Shrimp with Spicy Apricot Dipping Sauce20 min
  • 10 min
  • 24 shrimp Write the first review .
  • INGREDIENTS:•24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups sweetened shredded coconut
  • 3 large egg whites
  • Crisco® Pure Vegetable Oil, for frying
  • 1/2 cup Smucker's® Apricot Preserves
  • 1/4 cup Dijon-style mustard
  • 2 teaspoons hot mustard, or more to taste
  • 2 teaspoons teriyaki sauce



Step 1

PREPARATION DIRECTIONS:1.BUTTERFLY each shrimp by cutting lengthwise slightly more than halfway through, using a small sharp knife (do not cut shrimp in half). Press each shrimp open and press slightly to flatten.

2.COMBINE cornstarch, salt and cayenne pepper in small bowl. Place coconut in a shallow dish. Beat egg whites until frothy in small bowl.

3.ROLL shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides.

4.POUR oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F. Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through. Transfer shrimp carefully to paper towels to drain.

5.COMBINE all dipping sauce ingredients; stir until well blended. Serve with shrimp.

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