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Gallery Crispy Coconut Shrimp Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 cups sweetened shredded coconut 3/4 cup plain dried breadcrumbs 2 large egg whites 1 1/2 pounds medium shrimp, peeled and deveined (tail on) Coarse salt and ground pepper 4 cups vegetable oil Bottled sweet-and-sour sauce, for serving 1/2 cup plain yogurt 1 tablespoon freshly squeezed lime juice 1 teaspoon Dijon mustard 1/4 teaspoon curry powder, preferably Madras Lime wedges, for serving (optional)

Gallery Crispy Coconut Shrimp

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Crispy Coconut Shrimp

Crispy Coconut Shrimp

Crispy Coconut Shrimp

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 cups sweetened shredded coconut 3/4 cup plain dried breadcrumbs 2 large egg whites 1 1/2 pounds medium shrimp, peeled and deveined (tail on) Coarse salt and ground pepper 4 cups vegetable oil Bottled sweet-and-sour sauce, for serving 1/2 cup plain yogurt 1 tablespoon freshly squeezed lime juice 1 teaspoon Dijon mustard 1/4 teaspoon curry powder, preferably Madras Lime wedges, for serving (optional)

Directions

For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut 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.

Toss shrimp with 1 teaspoon salt and 1/4 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.

In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees 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 degrees; repeat with remaining shrimp.

Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.

For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.

Reviews (10)

 Add Rating & Review     45 Ratings   5 star values:        7    4 star values:        6    3 star values:        13    2 star values:        18    1 star values:        1

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Reviews (10)

Add Rating & Review     45 Ratings   5 star values:        7    4 star values:        6    3 star values:        13    2 star values:        18    1 star values:        1

Add Rating & Review

45 Ratings 5 star values: 7 4 star values: 6 3 star values: 13 2 star values: 18 1 star values: 1

45 Ratings 5 star values: 7 4 star values: 6 3 star values: 13 2 star values: 18 1 star values: 1

45 Ratings 5 star values: 7 4 star values: 6 3 star values: 13 2 star values: 18 1 star values: 1

  • 5 star values: 7 4 star values: 6 3 star values: 13 2 star values: 18 1 star values: 1

    Martha Stewart Member     Rating: Unrated       06/23/2010   Is there a way to prepare the recipe on the stove top without so much oil?  

Martha Stewart Member     Rating: Unrated       03/12/2010   I made a dipping sauce with yogurt, lime juice and fresh graded ginger. it was great!  

Martha Stewart Member     Rating: Unrated       01/28/2010   instead of comercial sweet and sour sauce, is there another way to have it?  

Martha Stewart Member     Rating: Unrated       01/13/2010   I also used Panko breadcrumbs. They make this dish so much crunchier.  

Martha Stewart Member     Rating: Unrated       11/16/2008   I made them, however i used "Panco" breadcrumps which is a Japanesse breadcrumps and its more delicious than any one. Try it!  

Martha Stewart Member     Rating: Unrated       11/11/2008   Thanks!  

Martha Stewart Member     Rating: Unrated       11/11/2008   Hit Print and diections and recipe will come up.  

Martha Stewart Member     Rating: Unrated       11/11/2008   no recipe!!!!!!!!!!!!!!!!!!!  

Martha Stewart Member     Rating: Unrated       11/11/2008   NO RECIPE!!....Is the recipe going to Outback Steakhouse and picking up the coconut shrimp???!!!  

Martha Stewart Member     Rating: Unrated       11/11/2008   where is the recipe???

    Martha Stewart Member

    Rating: Unrated 06/23/2010

Is there a way to prepare the recipe on the stove top without so much oil?

Rating: Unrated

Rating: Unrated 03/12/2010

I made a dipping sauce with yogurt, lime juice and fresh graded ginger. it was great!

Rating: Unrated 01/28/2010

instead of comercial sweet and sour sauce, is there another way to have it?

Rating: Unrated 01/13/2010

I also used Panko breadcrumbs. They make this dish so much crunchier.

Rating: Unrated 11/16/2008

I made them, however i used “Panco” breadcrumps which is a Japanesse breadcrumps and its more delicious than any one. Try it!

Rating: Unrated 11/11/2008

Thanks!

Hit Print and diections and recipe will come up.

no recipe!!!!!!!!!!!!!!!!!!!

NO RECIPE!!….Is the recipe going to Outback Steakhouse and picking up the coconut shrimp???!!!

where is the recipe???

All Reviews for Crispy Coconut Shrimp

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Coconut Shrimp

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest