Saturday, January 14, 2012

Coconut Shrimp

Coconut Shrimp

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded coconut

1 1/2 lbs large shrimp, cleaned and de-veined
Heat oil in deep fryer or deep skillet to 325*. Meanwhile, mix flour, salt, ginger, and pepper.
Beat egg whites, just until foamy. Coat shrimp with flour; dip into egg whites.
Pat coconut onto shrimp. Fry, turning once, for about 2-3 minutes, until golden brown.

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