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    You are in: Home / Deep-fried / Deep Fried Coconut Shrimp Recipe
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    Deep Fried Coconut Shrimp

    Deep Fried Coconut Shrimp. Photo by BakingGuru

    1/1 Photo of Deep Fried Coconut Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    MizzNezz's Note:

    Easy and quick to make. Tastes better than the restaurant's!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in deep fryer or deep skillet to 325*.
    2. 2
      Meanwhile, mix flour, salt, ginger, and pepper.
    3. 3
      Beat egg whites, just until foamy.
    4. 4
      Coat shrimp with flour; dip into egg whites.
    5. 5
      Pat coconut onto shrimp.
    6. 6
      Fry, turning once, for about 2-3 minutes, until golden brown.

    Ratings & Reviews:

    • on July 25, 2002

      55

      The coconut gives an interesting twist. Very good:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2002

      55

      Very tasty and extremely easy to fix. I served with an orange marmalade, dijon mustard and horseradish sauce. My 6 year old loved it! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2012

      55

      This is an amazing recipe! The only thing I did differently was to add panko breadcrumbs to the coconut. The kids and the grownups both can't get enough!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Deep Fried Coconut Shrimp

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.3
     
    Calories from Fat 166
    36%
    Total Fat 18.5 g
    28%
    Saturated Fat 14.8 g
    74%
    Cholesterol 214.8 mg
    71%
    Sodium 1710.0 mg
    71%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 2.7 g
    11%
    Sugars 20.3 g
    81%
    Protein 29.7 g
    59%

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