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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 4 servings |
||
| Calories 513 | ||
| Calories from Fat 177 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.7g | 30% | |
| Saturated Fat 15.2g | 76% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 259mg | 86% | |
| Sodium 997mg | 41% | |
| Potassium 542mg | 15% | |
| Total Carbohydrate 42.0g | 14% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 20.3g | ||
| Protein 41.1g | 82% | |
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Deep Fried Coconut Shrimp
By: MizzNezz
Jun 24, 2002
Easy and quick to make. Tastes better than the restaurant's!
SERVES 4
Ingredients
- vegetable oil, enough to fry shrimp
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 3 egg whites
- 2 cups shredded coconut
- 1 1/2 lbs large shrimp, cleaned and deveined
Directions
1
Heat oil in deep fryer or deep skillet to 325*.2
Meanwhile, mix flour, salt, ginger, and pepper.3
Beat egg whites, just until foamy.4
Coat shrimp with flour; dip into egg whites.5
Pat coconut onto shrimp.6
Fry, turning once, for about 2-3 minutes, until golden brown.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > Asian > Eastern > Chinese
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Tigerlillyblu
On Jan 2, 2008
My NYE guests' loved these shrimps. I recently bought a deep fryer and figured I would put it to use for my Latino themed dinner. One of my many appetizers included these shrimp delights 
I originally served them with an orange marmalade #33239, however, my guests preferred the shrimp with a chipotle sauce #117297, I had made for my plaintain chips. Just a note to all deep fryer user(s), if you are frying a couple things in your deep fryer, I would leave the shrimp last, since the coconut flakes may get caught in the basket and make it quite messy. Thank you loads MizzNezz!
From: My Three Sons Mom
On Aug 27, 2007
You have to be kidding me.........this was easy and looked like it was restaurant quality. It was better than the Outback Coconut Shrimp. It was easy and fast. I am going to be making this dish over and over again. Thanks for posting such a great recipe. This is a keeper for sure.
From: Cheryl Woodall
On Dec 1, 2002
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!
From: Chef #447429
On May 22, 2007
I made this for dinner last night and my husband loved it! It was easy and tasted great. I used a non sweetened natural coconut.
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