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Coconut Shrimp


If you’re looking for another easy game day app, these coconut shrimp will be sure to be a hit plus, it multiplies easily for a crowd.


5.0 from 2 reviews

Coconut Shrimp
Prep time

Cook time

Total time


Serves: 2

  • 1 dozen wild caught shrimp
  • ½ c unbleached flour + salt/pepper
  • 1 egg white
  • 1½ c shredded coconut {sweetened/unsweetened, up to you}
  • Oil, canola/veggie/peanut {I used about 2″ of grape seed}
Dipping Sauce
  • ¼ c orange marmalade
  • ½-1 tb chili sauce

  1. Clean, rinse, and butterfly the shrimp. {I like to run a sharp paring knife either along the top or bottom of the shrimp and make a deep incision but not too deep that it splits the shrimp in half}.
  2. Whisk the egg white until it gets frothy.
  3. Toss each shrimp in the flour/salt/pepper and shake off excess.
  4. Dip each shrimp in the egg white next and drip off any excess.
  5. Pack the shredded coconut onto each wet shrimp and refrigerate all of them for 15-20 minutes.
  6. Heat the oil to 350 and slowly fry each shrimp, taking care not to overcrowd the pan.
  7. Drain and serve with dipping sauce.
  8. To make the dipping sauce, stir the marmalade and chili sauce together.

Happy super bowl!


Your Squishy Monster ^.~

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