Coconut Shrimp

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Contributed by Catsrecipes Y-Group

  • Source: Taste of Home
  • Makes 6 servings.


Apricot Pineapple Salsa


  1. Peel and devein shrimp, leaving tails intact.
  2. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten.
  3. In a shallow dish, combine the cornstarch, salt and cayenne.
  4. Set aside.
  5. In a mixing bowl, beat egg whites until stiff peaks form.
  6. Place the coconut in another shallow dish.
  7. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
  8. In an electric skillet or deep fat fryer, heat oil to 375°F.
  9. Fry shrimp, a few at a time, for 1 to 1½ minutes on each side or until golden brown.
  10. Drain on paper towels.
  11. In a bowl, combine salsa ingredients.
  12. Serve with shrimp.


  1. When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.