Coconut Shrimp | |
Ingredients: |
Canola or safflower oil, for frying 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 1/2 teaspoons Chinese five-spice seasoning 1 cup shredded coconut 2 egg whites 1 pound large fantail shrimp, deveined and peeled |
Directions |
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. 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. Serve with Marmalade Dipping Sauce (optional) |