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Crispy Coconut Shrimp


Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Everyday Food, September 2005


  • 1 1/2 cups sweetened shredded coconut
  • 3/4 cup plain dried breadcrumbs
  • 2 large egg whites
  • 1 1/2 pounds medium shrimp, peeled and deveined (tail on)
  • Coarse salt and ground pepper
  • 4 cups vegetable oil
  • Bottled sweet-and-sour sauce, for serving
  • 1/2 cup plain yogurt
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon curry powder, preferably Madras
  • Lime wedges, for serving (optional)


  1. For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.

  2. Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.

  3. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.

  4. Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.

  5. For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.

Reviews Add a comment

  • MS10355340
    23 JUN, 2010
    Is there a way to prepare the recipe on the stove top without so much oil?
  • dedanannglass
    12 MAR, 2010
    I made a dipping sauce with yogurt, lime juice and fresh graded ginger. it was great!
  • Alamos
    28 JAN, 2010
    instead of comercial sweet and sour sauce, is there another way to have it?
  • smd1227
    13 JAN, 2010
    I also used Panko breadcrumbs. They make this dish so much crunchier.
  • xiomara719
    16 NOV, 2008
    I made them, however i used "Panco" breadcrumps which is a Japanesse breadcrumps and its more delicious than any one. Try it!
  • Josie101
    11 NOV, 2008
  • cathiethorpe
    11 NOV, 2008
    Hit Print and diections and recipe will come up.
  • maryellencaruso
    11 NOV, 2008
    no recipe!!!!!!!!!!!!!!!!!!!
  • Franniewood
    11 NOV, 2008
    NO RECIPE!!....Is the recipe going to Outback Steakhouse and picking up the coconut shrimp???!!!
  • MS12151889
    11 NOV, 2008
    where is the recipe???