Coconut shrimp with lime and chili
Prep time
Cook time
Total time
A deep fried treat that's sure to please a crowd.
Recipe type: Appetiser
Serves: 6-8
  • 24 uncooked jumbo shrimp, peeled, deveined with tails left intact
  • ⅔ cup all purpose flour
  • 2 egg whites, beaten until frothy
  • 2 cups unsweetened coconut
  • 1 tablespoon chili powder
  • zest of one lime
  • 2 litres oil (I used 1 litre canola oil and 1 litre coconut oil)
  1. Fill deep fryer with the oil and pre-heat to 350˚F.
  2. Mix the flour and chili powder.
  3. Dredge the shrimp in the flour mixture, shaking off any excess
  4. Dip each shrimp in the egg white mix, allowing excess to drain.
  5. Mix the coconut and the lime zest.
  6. Dip each shrimp in the coconut/ lime zest mix.
  7. Place 4-6 shrimp (depending on size) in the fryer basket and fry at 350˚F for 5 minutes.
  8. Remove basket from oil and allow to drain.
  9. Serve immediately with sweet chili dipping sauce.
Recipe by eat. live. travel. write. at