Coconut Shrimp

FREE RECIPE PREVIEW

Ingredients — preview

  • 8 ea 16-20 ct. white shrimp
  • 1 1/2 cups sweetened shredded coconut
  • 2 tablespoons sugar

Preparation — preview

  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.
  4. Beat the egg whites to a foam.

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