Coconut Shrimp

By á-170456

Ingredients

• Canola or safflower oil for frying
• 1/2 cup plain bread crumbs
• 1/2 teaspoon salt
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder
• 1 lime
• 1 cup shredded coconut
• 2 egg whites
• 1 pound large fantail shrimp deveined, peeled (ask for easy peels at fish counter)

Details

Servings 6

Preparation

Step 1

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

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

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.

This recipe yields 6 servings.