• Cooking Time:
  • Servings:
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  • 2 pounds large shrimp
  • 1 cup cornstarch
  • 1 cup all purpose flour
  • 1 cup fresh coconut, shredded
  • OR
  • Unsweetened desiccated coconut
  • 1 teaspoon salt
  • 3 large egg whites
  • 1 cup canned unsweetened coconut milk, well stirred
  • 1/4 cup club soda or more if necessary


  • In a bowl stir together cornstarch, flour, coconut and salt. Whisk in whites, coconut milk, and 1/4 cup club soda until combined well. (Add additional club soda if batter is too thick to coat a spoon without clumping)
  • In a 3-quart saucepan yeat 2 inches of oil until deep fat thermometer registers 350 degrees. Working in batches of 4, dip shrimp in batter and fry until golden, about 3 minutes, transferring to brown paper or paper towels to drain.

Categories: Seafood 
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