Coconut Shrimp

5 from 1 vote

Coconut Shrimp is such a delicious dinner that is so easy to make at home. Combine it with my chili sauce and you will be over the moon for this recipe.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 440kcal

Author: Lisa Longley

Ingredients

Coconut Shrimp

1 pound shrimp raw, peeled, and deveined (453.592 grams)
3 large egg whites
1/2 cup flour (60 grams)
2 cups shredded coconut (127.5 grams)
1/2 cup vegetable oil (118.3 ml or 99 grams)

Chili Sauce

1 cup water (236.59 ml or 227 grams)
1 cup rice wine vinegar (236.59 ml or 240 grams)
1/4 cup granulated sugar (49.5 grams)
1/4 cup brown sugar (53.25 grams)
2 teaspoons ketchup
1 - 2 teaspoons crushed red pepper flakes
2 garlic cloves minced
1 tablespoon ginger minced
1 tablespoon cornstarch

Instructions

Coconut Shrimp

Pat the thawed shrimp dry with a paper towel and set aside.
1 pound shrimp
In a shallow dish, whisk the egg whites until frothy. Put the flour and the coconut flakes in two other shallow dishes.
3 large egg whites, 1/2 cup flour, 2 cups shredded coconut
Working in batches, dip the shrimp in the flour, making sure that both sides are well coated. Transfer the shrimp to the egg whites, and then finally coat the shrimp in the coconut.
Heat the vegetable oil in a large skillet until smoking. Add the shrimp, cooking for three minutes on each side, or until each side is golden brown. Transfer to a paper towel-lined plate.
1/2 cup vegetable oil

Chili Sauce

Combine the ingredients in a small saucepan. Bring to a boil over medium-high heat.
1 cup water, 1 cup rice wine vinegar, 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons ketchup, 1 - 2 teaspoons crushed red pepper flakes, 2 garlic cloves, 1 tablespoon ginger, 1 tablespoon cornstarch
Boil for ten minutes, stirring occasionally.
Serve with the shrimp.

Video

Notes

Please note that the nutritional information only reflects the shrimp and not the sauce.

Nutrition