Shelly's Recipe

COCONUT SHRIMP

Category: Deep Fried

6 tbsp cornstarch
3/4 tsp salt
1/2 tsp ground Cayenne pepper
2 cup flaked coconut
18 uncooked jumbo shrimp
3 egg whites
Peanut or vegetable oil for frying

In a shallow dish, combine cornstarch, salt and Cayenne pepper; set aside.

In another shallow dish, place coconut.

Peel and devein shrimp leaving tails intact. Starting at the tail, make a slit down the inner curve of each shrimp; press lightly to flatten.

In a mixing bowl, beat egg whites until stiff peaks form. Coat shrimp with cornstarch mixture, dip into egg whites, then coat with coconut.

Heat oil to 375 degrees for a deep fryer. Fry shrimp (a few at a time) for 1 to 11/2 minutes on each side until golden brown. Remove from oil and drain on paper towels. Yields 18 appetizers or serves 3 as an entree.