Coconut Shrimp Recipe

Name: Coconut Shrimp
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb. shrimp; 1 cup flour; 3/4 tsp. seasoning salt; 1/4 tsp. ground red pepper; 1 tsp. sugar; 1/2 tsp ground ginger; 3 egg whites; 2 cup grated coconut; 1 lime; oil for deep frying

Servings: persons

1
Peel shrimp, leaving tails on; devein shrimp and rinse in water with lime juice of one lime and drain well.
2
Combine dry ingredients and stir to mix.
3
Beat egg whites until just beginning to form soft peaks.
4
Do not over beat because they will not stick to the shrimp.
5
Coat the shrimp well with the flour mixture.
6
Dip in the egg whites, coating well, then in the coconut.
7
Heat oil to 375 degrees and deep fry shrimp just until golden.
8
Serve with Brian's Red Sauce, as a main dish or appetizer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. shrimp, 1 cup flour, 3/4 tsp. seasoning salt, 1/4 tsp. ground red pepper, and more.

Yes, Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp

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