Coconut Fried Shrimp

My Pop makes this and boy is it good! A great appetizer or a meal in itself!! Serve with your favorite dipping sauce.

• Ready In: 12 mins
• Yields: 21-25 shrimp

Ingredients

• Batter

• 1⁄2 cup all-purpose flour
• 1⁄4 cup cornstarch
• 1⁄2 teaspoon salt
• 1⁄2 cup water
• 1  egg white
• 1  lb medium shrimp, cleaned and deveined, pat dry
• 2 1⁄2 cups sweetened flaked coconut
• 1  cup  vegetable oil (for frying)

Directions

1. Mix batter ingredients (first 5 ingredients) until well blended; some lumps in your batter are okay.
2. Dip shrimp, one at a time in the batter, roll in coconut to coat, and place on wax paper.
3. Heat 1/4-inch of oil in skillet. (To test is oil is hot enough for frying, take a chunk of bread and place it in the oil; if it crisps easily, it's ready).
4. Fry shrimp 7-8 at a time for 1 minute on each side until golden brown.
5. Drain on paper towels.
6. Serve with your favorite dipping sauce.
7. TIP: further chop the coconut so it is fine. This prevents clumping.