How to make it

  • Pat the shrimp dry. In small bowl, combine cornstarch, salt, pepper, and cayenne. In a 2nd bowl, whisk egg whites until foamy. In another bowl, place the coconut. Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage.
  • Heat canola oil in a large pan to 350 F. Gently submerge shrimp, 6 at a time. Fry until golden on each side. Remove to paper towels to drain.
  • For sauce, mix marmalade, mustard, horseradish & salt.
  • Dip shrimp and enjoy!
  • NOTE: This recipe is gluten-free!

Reviews & Comments 6

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    " It was excellent "
    juels ate it and said...
    Oh, how yummy! Love the sauce here too! Bookmarked and will try soon!
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    " It was excellent "
    boilermike ate it and said...
    This is now my go to recipe for Coconut shrimp. I tried them the other night and they were great. I did have to add a little more cayenne. I like it spicy. Thank you.
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    " It was excellent "
    shawdowsmom ate it and said...
    Mouth-watering read! I have shrimp, I'm eady to try.
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  • krumkake 10 years ago
    I could DRINK the dipping sauce the Outback serves - thank you for sharing that recipe...these are on the "gotta have it" list (my "short" list!)...delish!
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    " It was excellent "
    grandmommy ate it and said...
    Saved! Sounds like this would be wonderful. I was at a huge food show for restaurants recently and this was one of the many dishes presented. I had to taste it and of course it was wonderful. I bought shrimp tonight so I think I'm ready!
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    " It was excellent "
    divaliscious ate it and said...
    excellent! got my five jumbo shrimp in...
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