Coconut Crusted Fried Shrimp Best Recipes

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COCONUT-CRUSTED FRIED SHRIMP

2004-08-20



Coconut-Crusted Fried Shrimp image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     Dinner     Coconut     Seafood     Shrimp     Summer     Poker/Game Night     Deep-Fry     Party     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients:

  • 24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups sweetened shredded coconut
  • 3 large egg whites
  • Vegetable oil (for deep-frying)
  • Pineapple-Apricot Salsa

Steps:

  • Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

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