Joy's Coconut Shrimp w. Pina Colada Dip

Joy 3

"One of the easiest and tastiest ways to prepare an entree or as an appetizer...It is sure to be a hit"
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21 m servings
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  1. In a medium size bowl, whisk egg whites until frothy and add corn starch to make a slurry.
  2. Add peeled, deveined and butterflied shrimp to bowl and mix to coat each shrimp evenly.
  3. Roll in coconut and place in enough hot vegetable oil to cover half the shrimp.
  4. Cook until brown and turn to brown other side (about 2-3 minutes per side.
  5. Place on paper towels to drain excess fat.
  6. Dipping Sauce
  7. 1/2 can of Goya Cream of Coconut (12oz.can)
  8. (not Coconut milk, cream is richer)
  9. 1 small can crushed pineapple, slightly drained
  10. mix together ...........
  11. add any left over coconut from shrimp coating.
  12. Stir together and serve.
  13. *I have been told that the Pina Colada Sauce is excellent over a yellow sheet cake.......or over ice cream for an easy dessert (rum optional)



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