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Fried coconut shrimp on a black serving tray, curry dip on the side.

Electric Skillet Coconut Shrimp with Curry Mayo

Coconut shrimp, one of my favorite appetizers, is actually quite easy to make and doesn’t require many ingredients, making it simple as well as delicious. And to be honest, they look quite impressive once assembled and ready to serve with their golden, crunchy exterior and their perfect, one-bite size.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 8
Calories 283kcal
Author Joss D


  • Electric Skillet


  • 1 cup all-purpose flour
  • ¾ cup shredded coconut
  • 1 tbsp. curry powder
  • 3/4 tsp salt or to taste
  • 2 egg whites
  • 1 lb. uncooked shrimp peeled and deveined
  • ½ cup vegetable oil

Curry Mayonnaise:

  • ¾ cup mayonnaise
  • 1 tbsp. curry powder


  • In a bag, mix the flour, coconut, curry and salt.
  • In a bowl, lightly whisk the egg whites. Add the shrimp, ensuring they are covered. Remove excess egg whites and place the shrimp in the bag with the flour mix. It will be easier to coat them with the dry mix this way. They should be well covered.
  • In an electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown on both sides (3-4 minutes). Drain on paper towels.
  • Add the curry to the mayonnaise and mix.
  • Serve the coconut shrimp with the curry mayonnaise.


Calories: 283kcal | Carbohydrates: 17g | Protein: 14g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 694mg | Potassium: 131mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 95mg | Iron: 2.6mg