Caribbean Coconut Shrimp

If you can’t find unsweetened grated coconut, you may use sweetened shredded, but it will burn quicker and turn dark because of the added sugar caramelizing.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 egg whites
  • 1 cup cornstarch
  • 1 cup unsweetened grated coconut
  • 1 lb. large shrimp, peeled and deveined
  • 3 cups vegetable oil


  • Whip the egg whites until frothy and place in a bowl. Put the cornstarch and coconut in separate bowls. Dredge each shrimp in cornstarch, dip in egg whites, and coat with coconut.
  • Heat the vegetable oil in a deep fryer or heavy pot to 365°F.
  • Fry the shrimp in small batches until golden brown, about 2 to minutes.