15 large Shrimp                                         Oil for Frying
1/2 cup fresh Lime Juice

2 Egg Whites

1 1/2 cups medium shred Coconut


  1.   Remove the shell and vein from the Shrimp.  (Leave the tail shell on)
  2.   Place the Lime Juice in a 1 gallon plastic bag.
  3.   Place the Coconut in a shallow dish such as a pie plate.
  4.   Combine  the Egg Whites and Lime Juice in a small bowl and lightly  beat with a fork.
  5.  Place a few Shrimp at a time into the bowl with the Egg White Mixture and then roll each  Shrimp in the  Coconut, being sure to  completely cover each Shrimp.
  6. Refrigerate the prepared Shrimp for at least 30 minutes before cooking to allow  the Coconut to set.
  7. Heat about 2-3” of Oil (Peanut is best) in a deep fryer or wok to 350 degrees.
  8. Fry a few at a time for 1 ½ minutes to 2 minutes.
  9. Serve immediately with the Orange Lime Sauce below and Mango Salsa.

Yield:  4 Entrée Servings or 8 Appetizers



10oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice


  1.      Combine all sauce ingredients in a sauce pan and heat until warm.

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