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
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)