Crunchy Coconut Shrimp with Lime

Who doesn’t love coconut shrimp? They’re crunchy, sweet and savory all in one shrimp-sized package. And so versatile, they’re perfect as an appetizer, to top a green salad or as an entrée served with rice and stir-fried vegetables. Using natural coconut oil to quick-fry the coated shrimp enriches the coconutty goodness and ensures a crisp, crunchy outcome every time.

Serves 4



  • In a shallow pan, mix the bread crumbs, shredded coconut, salt and chili pepper until ingredients are well incorporated.
  • Use a mixer to whip the egg whites into a soft meringue.
  • Dip shrimp into the egg mixture and then into the bread crumb mixture to coat.
  • Heat coconut oil in a non-stick skillet over medium-high heat. Oil should be hot but not smoking. (After being breaded, the shrimp can hold several minutes while oil comes to temperature.)
  • Place shrimp into the skillet without crowding. Cook for approximately two minutes on each side or until the breading is golden and crispy.
  • Dress shrimp with a light squeeze of fresh lime juice and serve immediately.

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