Recipe: Coconut Shrimp

I love foods that combine sweet flavours with savory dishes – I guess that is why I absolutely adore coconut shrimp. This is a simple recipe that you can prepare in advance and then deep fry when you are ready to eat the shrimp. Serve with a spicy asian sauce or a curry sauce on the side.


  • 1 ¾ cups sweetened shredded coconut
  • 2 large egg whites
  • 1 pound medium shrimp, peeled & deveined (tail on)
  • Coarse salt and ground pepper
  • 4 cups safflower oil (I find it ligher than vegetable)


  1. In a food processor, pulse coconut until it is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
  2. Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
  3. In a large, deep heavy-bottom pan, heat oil over medium heat until 350° on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350°; repeat with remaining shrimp.

Recipe Origin:

Based on a Martha Stewart recipe.