Coconut Shrimp

Updated February 23, 2016
This image courtesy of Joseph DeLeo

The nutty toasted coconut complements the shrimp flavor perfectly. This makes a great appetizer served with the spicy dipping sauce.

Makes6 to 8 servings

Cooking Methodpan-frying



Total Timeunder 1 hour

OccasionCasual Dinner Party, Cocktail Party, game day

Recipe Courseappetizer, hors d'oeuvre

Dietary Considerationgluten-free, lactose-free, low carb, peanut free


Taste and Texturecrunchy, hot & spicy, sweet, tangy, tart


  • 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1 tablespoon dark rum
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 2 egg whites
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1 cup shredded, unsweetened coconut
  • ½ cup vegetable oil


For the sauce, combine the Scotch bonnet pepper, lime juice, honey, rum, salt and oil in a serving bowl. Set aside.

Rinse the shrimp in cold water and pat dry with paper towels. In a small bowl, beat together the egg whites, Worcestershire sauce and salt. Spread the coconut out on a plate. Coat each shrimp with the egg white mixture and roll in the coconut.

Heat ¼ cup of the oil in a large skillet over high heat until it is very hot. Add half of the shrimp to the oil in a single layer. Fry until golden brown, for 1½ minutes. Turn each one over and cook 2 minutes more. Remove to drain on paper towels. Using the remaining ¼ cup of oil, repeat the process until all of the shrimp is cooked. Serve the shrimp immediately with the dipping sauce.



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