Coconut Shrimp with Orange Lime Sauce

postheadericon Coconut Shrimp with Orange Lime Sauce

Aloha!  I just threw a Luau in my backyard for 50 friends and the Coconut Shrimp I served was hands down the favorite of everyone at the party from my toddlers to the 40 something year-olds.   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.  Grass skirt optional.

Coconut Shrimp with Orange 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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