Coconut Shrimp

Coconut Shrimp
Yield
4
Yield
4
Coconut Shrimp
Yield
4
Yield
4
Ingredients
  • 8ea 16-20 ct. white shrimp
  • 1 1/2 cups sweetened shredded coconut
  • 2 tablespoons sugar
  • 1/2 cup flour
  • 1/2tablespoon kosher salt
  • 1/2teaspoon cayenne
  • 2ea egg whites
Yield:
Instructions
  1. Peel the shrimp, leaving the tail segments intact. Butterfly the shrimp by slitting partway through the curved backs and flattening them. Remove any visible veins.
  2. Put the coconut into a food processor and chop the coconut to shorten the length of the shreds so they'll adhere to the shrimp properly.
  3. Mix together the flour, sugar, salt and cayenne. Keep in separate bowl.
Prepare Shrimp for Frying
  1. Beat the egg whites to a foam.
  2. Lightly dip each shrimp in the seasoned flour. Then dip into the egg whites, then into firmly into the coconut.
  3. Tap off any excess coconut and then place the shrimp on a half-sheet tray with pan liner.
  4. Repeat with remaining shrimp and refrigerate uncovered for at least an hour.
  5. When ready to cook. Heat oil to 375 degrees and deep fry for about 90 seconds. Drain on rack and paper towels.
  6. Alternatively, you could bake in 350 degree oven until golden brown.