Coconut Shrimp With a Kick - Baked or Fried
- Reviews 14
Ready In: 25 mins
Serves: 3
Ingredients
- 18 large shrimp, raw, peeled, deveined (about 1 lb)
- 1⁄3 cup cornstarch
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 3 egg whites
- 2 cups flaked coconut
- oil (optional)
Directions
- Combine cornstarch, salt and cayenne in a shallow dish.
- Beat egg whites in a mixing bowl until stiff peaks form.
- Place coconut in a zipper bag or on a plate.
- Make a slit down inner curve of shrimp and press lightly to flatten shrimp.
- Coat shrimp with cornstarch mixture.
- Holding each shrimp by the tail dip in egg mixture.
- Coat shrimp with coconut.
- To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag.
- To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.
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