Coconut Shrimp with Ginger Lime Sauce

postheadericon Coconut Shrimp with Ginger Lime Sauce

Coconut Shrimp with Ginger Lime Sauce I couldn’t resist re-posting this amazing and easy  Coconut Shrimp recipe!    You’ll score a touch down at your Super Bowl party with these Coconut Shrimp.  Crispy, sweet and tender and served with a tangy orange lime dipping sauce, this Coconut Shrimp recipe is a breeze to make and fries up quickly.   I would double or even triple this recipe because they’re so popular and totally unexpected at a Super Bowl get together.  

Coconut Shrimp with Ginger Lime Sauce


  • 3 egg whites
  • 1/3 cup beer
  • 1 lb. large shrimp, peeled and deveined (tails entact)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 2 cups flaked, sweetened coconut
  • corn oil for frying
  • Orange Lime Dipping Sauce:
  • 1 cup orange marmalade
  • juice of one lime
  • 2 tbsp dijon mustard


  1. Beat egg whites and beer until frothy in a medium bowl.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl. Place coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white and beer mixture, and roll it in the coconut, making sure to coat the shrimp well.
  3. Heat sauce ingredients in a small sauce pan over medium-low heat, stirring until well blended, and simmer for about 3-4 minutes.
  4. Heat corn oil in a deep frying pan to 350 degrees. Fry shrimp 2-3 pieces at a time until golden brown. Remove with tongs or metal strainer and drain on a baking sheet lined with paper towel.
  5. Serve immediately with dipping sauce


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Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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