Coconut Shrimp


Coconut Shrimp

Cuisine Asian
Servings 8 people



  • 2 lb Large shrimp, peeled and deveined
  • 2 cup Egg whites, beaten
  • 1/2 cup Water
  • 1 cup Cornstrach
  • 3 cups Shredded coconut
  • 1 cup Panko Breadcrumbs
  • 2 qt Canola oil

Dipping Sauce

  • 1/4 cup Orange marmalade
  • 2 tbsp Sweet chili sauce
  • 1 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 2 Scallions, chopped


  • Mix the egg whites and water together. Set aside.
  • Mix the shredded coconut and the panko breadcrumbs together in a flat pan or bowl. Set aside.
  • Dip the shrimp into the cornstarch, then into the egg white mixture, and finally into the coconut mixture.
  • Place the Copper Chef on medium-high heat. Fill halfway with canola oil. Heat the oil to 365º F.
  • Place the fry basket into the Copper Chef. Carefully drop the shrimp into the basket and cook until golden, about 4-5 minutes.
  • In a bowl, mix all the dipping sauce ingredients together. Serve.
Keyword coconut shrimp, seafood, shrimp


  • Jazz vocalist, home chef, software developer.

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