Coconut Shrimp
- Ready In:
- 18mins
- Ingredients:
- 8
- Yields:
-
24 Shrimp
ingredients
- 24 large shrimp, peeled,deveined,butterflied (15 to 20 count)
- 1⁄2 cup cornstarch
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh white pepper
- 1⁄4 teaspoon cayenne
- 4 egg whites
- 2 1⁄2 cups sweetened flaked coconut
- canola oil or peanut oil (for frying)
directions
- Pat the shrimp dry with a paper towel.
- In small bowl, combine cornstarch, salt, pepper, and cayenne.
- In a separate bowl, whisk the egg whites until foamy.
- In another bowl, place the coconut.
- Coat the shrimp with the cornstarch and shake off any excess.
- Dip into the egg white and then press into the coconut to get full coverage.
- Try to keep 1 hand dry, this will keep things a little cleaner.
- In a large pan, heat the oil to 350 degrees and gently submerge the shrimp.
- Fry for about 3 minutes or until golden brown.
- Remove them to a rack to drain.
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RECIPE SUBMITTED BY
Danny Beason
Knoxville, Tennessee
I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren.
I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.