Crispy Coconut Shrimp

Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone. 

 Crispy Coconut Shrimp



500 grams of shrimp shrimp

1/3 cup corn starch

1 teaspoon of salt

3/4 teaspoon with peppercorns

2 cups of sweet coconut flakes

3 egg whites, beaten foam


Method of preparation


Difficulty: easy · Preparation time: 30 minutes


Heat the oven to 200 degrees Celsius.

Lubricate with oil a  pan tray.

Rinse and then dry the shrimp using paper towels.

Mix corn starch, salt and pepper in a shallow bowl.

Put the coconut flakes in another bowl.

Take each shrimp by hand, by mixing it with starch, then with egg whites, and finally with the coconut flakes, taking care to cover well.

Put the shrimp on the prepared tray.

When all the shrimps are covered with coconut, place the tray in the oven and leave for about 20 minutes until the coconut is slightly brown and the shrimp’s meat becomes opaque inside.

Turn the shrimps on the other side by half of the baking time.

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