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Coconut Shrimp
This is a simple recipe that you can prepare in advance and then deep fry when you are ready to eat the shrimp.
December 9th, 2015
Jennifer Hamilton
Ingredients
- 1 ¾ cups sweetened shredded coconut
- 2 large egg whites
- 1 pound medium shrimp, peeled & deveined (tail on)
- Coarse salt and ground pepper
- 4 cups safflower oil
Directions
In a food processor, pulse coconut until it is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350° on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350°; repeat with remaining shrimp.
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