Coconut Shrimp (Paula Farrell)

By ctaubenheim

Ingredients

• 1 1 1 lb large shrimp, peeled and deveined (I take the tails off too)
• 1/3 1/3 1/3 cup cornstarch
• 1 1 1 tsp salt
• 3/4 3/4 3/4 tsp cayenne pepper
• 2 2 2 cups sweetened flaked coconut
• 2 2 2 cups panko bread crumbs
• 3 3 3 egg whites, beaten till foamy

Preparation

Step 1

Dry shrimp thoroughly. Mix cornstarch with salt and red pepper in a shallow bowl. Combine coconut and bread crumbs in another dish. Dredge shrimp in cornstarch mixture, egg whites and finally coconut mixture. Coat well. Shrimp can be baked or fried.

To Bake: 400 degree for 15-20 minutes.

To Fry: Heat oil to 375 and fry in small batches a few minutes or till browned.

Serve with a sweet chili sauce.