Coconut Shrimp
Ingredients
Scale
- 1 cup shredded sweetened coconut
- 1 cup bread crumbs
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 cup cornstarch
- 1 cup egg whites
- 1 dozen shrimp
- canola oil for frying
Instructions
- In one bowl, mix together shredded coconut and bread crumbs.
- In another bowl mix together cornstarch, salt and cayenne.
- In the third bowl pour the egg whites and whisk until you see little bubbles.
- Peel the shrimp, devein and butterfly.
- Pour oil in a pan and heat on medium until hot.
- Dredge the shrimp first in cornstarch, then egg white and then flour coconut mixture.
- Press down the coconut to ensure a good coating.
- Fry in batches for 1-2 minutes, then flip and fry another minute or two until golden.
- Drain on paper towel and sprinkle with a little kosher salt.
- Serve immediately with dipping sauce or over rice with pineapple salsa.