| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Peanut or vegetable oil, for deep-frying
- 2 egg whites
- 1 tablespoon cornstarch
- Kosher salt
- Freshly ground black pepper
- 12 (U-15) jumbo shrimp, peeled, deveined, and flattened
- 2 cups flaked coconut
- Lime dressing, recipe follows
- 2 bunches watercress leaves, for garnish
- 1 cup sour cream
- 1 lime, zested and juiced
- 1 small shallot, finely diced
- 2 tablespoons chopped parsley
- 1 tablespoon sugar
- 1/4 teaspoon finely chopped scotch bonnet pepper
- Kosher salt
- Freshly ground black pepper
Instructions
- In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
- In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
- Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
- Dress shrimp with lime dressing and garnish with watercress leaves.
- Combine ingredients in a small bowl, and chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 310 |
| Total Fat | 25 g |
| Saturated Fat | 19 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 54 mg |
| Sodium | 478 mg |
Reviews
This recipe is outrageous!I have made it several times, and it is a real crowd pleaser!
I don’t like coconut, but deep fried it has a nice sweet taste—love this recipe. It takes a little prep time, but is worth it and a nice change-up for parties.
I thought I had everything I needed, and then freaked because I didn’t have the cornstarch. Well, I substituted cake flour and it turned out fantastic! The entire family was happy, even a finicky 6 year old. I will definitely make this again, all I can say is YUMMMM!
I used the lime dressing with another coconut shrimp recipe. I wasn’t sure how a lime dressing would taste but WOW it was good. I’m looking forward to making it as a dip for some football parties this fall.
I am not a cook by any means, but I decided to be ambitious and make this for my husband (who is an excellent chef) for Valentine’s day. It turned out great! I was really really nervous, but the batter made it easy to coat the shrimp with coconut. It stayed on pretty well too. I was very impressed, and so was my husband!
I recently entered my families version of Iron Chef and this recipe got me second. My partner and I loved it the first time we tried it. The lime dressing was cool and refreshing – a nice flvor combination with the coconut shrimp.
I loved this recipe! The shrimp were great and the lime sauce was spectacular. I definitly suggest trying this one.