Skip to content
Celebrate with free shipping on all orders! Use code JULY4TH at checkout
Celebrate with free shipping on all orders! Use code JULY4TH at checkout

Test Kitchen Approved

Sesame Coconut Shrimp

Recipe By Adapted from a Martha Stewart recipe

Prep Time

5 Minutes

Cooking Time

10 Minutes

Recipe By Adapted from a Martha Stewart recipe

This is a healthy, flavorful, and much easier alternative to deep fried coconut shrimp. Serve it as an appetizer or a main dish for an Asian-inspired meal.

Serving Suggestions

Serve on a platter with toothpicks as an appetizer, or serve over rice or noodles as a main meal.

Ingredients

3 large egg whites

¼ cups cornstarch


¼ cups shredded coconut


1.5 lbs. large shrimp, peeled and deveined

¼ cups vegetable oil, plus more if needed

1 cups orange juice

2 Tbsp. soy sauce

1 Tbsp. sugar



Savory Spice ingredients in this recipe

Directions

In a large bowl, whisk egg whites with cornstarch, sesame seeds, coconut and Salt & Pepper Tableside Seasoning until frothy. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp in batches and cook until golden and crisp, 2 to 3 min. per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. Once shrimp is cooked, use a paper towel to wipe out remaining oil from skillet. Add orange juice, soy sauce and sugar to skillet. Bring to a boil over high heat and simmer until reduced to about 1/3 cup. This should take about 5 min. and resulting mixture should be syrupy. Return shrimp to skillet, add scallions and crushed red pepper flakes, and cook until heated through and coated with sauce, about 1 min. Remove from heat and serve.