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Coconut Shrimp

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Canola or safflower oil - for frying

  2. 1/2 cup 73g / 2.6oz Plain bread crumbs

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 Ground cayenne pepper

  5. 1 1/2 teaspoons 7 1/2ml Chinese five-spice powder

  6. 1 Lime

  7. 1 cup 93g / 3 1/3oz Shredded coconut

  8. 2 Egg whites

  9. 1 lb 454g / 16oz Large fantail shrimp - deveined, peeled

  10. (ask for easy peels at fish counter)

Instructions Jump to Ingredients ↑

  1. Heat 2 inches oil over medium-high heat. A cube of bread should brown in a 10 count when oil is ready.

  2. Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

  3. Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

  4. This recipe yields 6 servings.

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