Coconut Shrimp

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• 24 large shrimp, peeled,deveined,butterflied (15 to 20 count)
• 1/2 cup cornstarch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon cayenne
• 4 egg whites
• 2 1/2 cups sweetened flaked coconut
• canola oil or peanut oil (for frying)

Recipe

• 1 pat the shrimp dry with a paper towel.
• 2 in small bowl, combine cornstarch, salt, pepper, and cayenne.
• 3 in a separate bowl, whisk the egg whites until foamy.
• 4 in another bowl, place the coconut.
• 5 coat the shrimp with the cornstarch and shake off any excess.
• 6 dip into the egg and then press into the coconut to get full coverage.
• 7 try to keep 1 hand dry, this will keep things a little cleaner.
• 8 in a large pan, heat the oil to 350 degrees and gently submerge the shrimp.
• 9 fry for about 3 minutes or until golden brown.
• 10 remove them to a rack to drain.