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Coconut Shrimp
Easy to make festive coconut shrimp
Ingredients
- vegetable oil for frying
- 1/4 cup cornstarch
- 3 egg whites
- salt and fresh ground pepper
- 2 cups flaked coconut
- 1 1/2 pounds large shrimp
Methods/steps
- Peel shrimp leaving tails on.
- Heat oil in a deep skillet. You will want the temperature to reach 325 degrees. (or use your Fry Daddy)
- In a small bowl mix cornstarch, egg whites, salt and pepper until it gets foamy.
- Spread coconut in a pie plate. Dip the shrimp in the egg mixture. Shake off any excess. Press the shrimp into the coconut. Coat both sides.
- Deep fry the shrimp in batches until golden brown. Remove and drain on paper towels.
- Serve with your favorite sauce.
Additional Tips
A good sauce is Orange Marmalade mixed with horseradish or Thai Chili Sauce.
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