Deep Fried Coconut Shrimp

  • Prep Time: 15 mins
  • Total Time: 21 mins
  • Servings: 4
  • About This Recipe

    “Easy and quick to make. Tastes better than the restaurant’s!”


  • vegetable oil, enough to fry shrimp
  • 3/4 cupflour
  • 1teaspoonsalt
  • 1/2 teaspoonground ginger
  • 1/4 teaspoonpepper
  • 3egg whites
  • 2cupsshredded coconut
  • 1 1/2 lbslarge shrimp, cleaned and deveined
  • Directions

  • Heat oil in deep fryer or deep skillet to 325*.
  • Meanwhile, mix flour, salt, ginger, and pepper.
  • Beat egg whites, just until foamy.
  • Coat shrimp with flour; dip into egg whites.
  • Pat coconut onto shrimp.
  • Fry, turning once, for about 2-3 minutes, until golden brown.
  • Reviews

  • “The coconut gives an interesting twist.Very good:)”

  • “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!”

  • “This is an amazing recipe! The only thing I did differently was to add panko breadcrumbs to the coconut. The kids and the grownups both can’t get enough!”

  • “Soooooo Gooooood!!!!!!and easy to do!!!Made that for my niece and friends….and the loved it too!!!!Served it with the Red Lobster Pina Colada dipping sauce…Recipe #384019.. Awesome!!!!

  • “Fantastic!Definitely better than typical restaurant coconut shrimp.I like it best with the Chipotle Aioli.”

  • “This shrimp recipe is wonderful, easy and quick. My new favorite recipe. The best sauce for this recipe is Red Lobster Pina Colada Dipping Sauce #384019. It’s like having dinner desert!”

  • “We could not stop eating these. Easily beats the restaurant. Keep the egg whites good and foamy (you may have to beat them again if they settle) and you’ll be amazed how much coconut you can press on. Next time I’ll use a little more ginger only because we love ginger. We used an apricot jam for dipping, but I enjoyed them with no dip at all.”

  • “My family and I really enjoyed these. The coconut breading was very light and tasty. Thanks for the keeper.”

  • “Had these tonight for supper…GREAT!Very quick and very, very tasty.Will add to my favorites.Thanks for sharing this recipe.”

  • “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!”

  • “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.”

  • “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.”

  • “I’ve made these twice now and I have to say they are yummy!!!Little bites of num!!I served them with the honey mustard sauce from recipe #64125”

  • “This was phenomenal..and easy!A keeper for sure!Thanks for the post MizzNezz!”

  • “Hey MizzNezz, “Very Good”!!!My oldest daughter Wendy, prepared these for a late supper.We sprinkled on some Cajun Seasoning, before we served them with Apricot-Pineapple Preserves. “Yum”!!!”Thanks for the recipe”.”