Deep Fried Coconut Shrimp

"Easy and quick to make. Tastes better than the restaurant's!"
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Delores W. photo by Delores W.
photo by Anonymous photo by Anonymous
photo by BakingGuru photo by BakingGuru
photo by Ashley Cuoco photo by Ashley Cuoco
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.

Questions & Replies

  1. 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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Reviews

  1. The coconut gives an interesting twist. Very good:)
     
  2. Very tasty and extremely easy to fix. I served with an orange marmalade, dijon mustard and horseradish sauce. My 6 year old loved it! Thanks for sharing the recipe!
     
  3. This is an amazing recipe! The only thing I did differently was to add panko breadcrumbs to the coconut. The kids and the grownups both can't get enough!
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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