coconut shrimp

Name: Coconut Shrimp
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 24 large shrimp, peeled and deveined; 1/2 cup(s) cornstarch; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/4 teaspoon(s) cayenne pepper (opitonal i have done with or with out either way it is great just depends on how much heat you want); 4 large egg whites; 2 1/2 cup(s) shredded sweetened coconut or fresh if you have it; - oil for frying

(1 RATING)

102 Pinches

Casandra Claybourne Thompson

Eastover, NC

Updated on Jul 30, 2012

My husband absolutly love coconut and shrimp so why not. These shrimp and delisously crispy and sweet. Also a whole lot cheaper then a trip to your fave seafood resturant.

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prep time 15 Min

cook time 10 Min

method ---

yield 4 serving(s)

Ingredients

24 large shrimp, peeled and deveined
1/2 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (opitonal i have done with or with out either way it is great just depends on how much heat you want)
4 large egg whites
2 1/2 cups shredded sweetened coconut or fresh if you have it
- oil for frying

How To Make coconut shrimp

Step 1

Pat the shrimp dry with a paper towel.

Step 2

In a small bowl combine cornstarch, salt, pepper, and cayenne.
Step 3

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.
Step 4

In a large pan or fryer, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. And enjoy!
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