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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Jeff Jeffress, Crazy Cow Creamery Ingredients:
24 large shrimp, peeled,deveined,butterflied (15 to 20 count) |
1/2 cup cornstarch |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh white pepper |
1/4 teaspoon cayenne |
4 egg whites |
2 1/2 cups sweetened flaked coconut |
canola oil or peanut oil (for frying) |
Directions:
1. Pat the shrimp dry with a paper towel.
2. In small bowl, combine cornstarch, salt, pepper, and cayenne.
3. In a separate bowl, whisk the egg whites until foamy.
4. In another bowl, place the coconut.
5. Coat the shrimp with the cornstarch and shake off any excess.
6. Dip into the egg white and then press into the coconut to get full coverage.
7. Try to keep 1 hand dry, this will keep things a little cleaner.
8. In a large pan, heat the oil to 350 degrees and gently submerge the shrimp.
9. Fry for about 3 minutes or until golden brown.
10. Remove them to a rack to drain.
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