Serves: 8
Total Calories: 254
Heat oil to 350°. Peel, devein, butterfly, and wash shrimp; dry with paper towels. Combine cornstarch, salt, pepper, and cayenne in a bowl. In a separate bowl, whisk egg whites until foamy. Put coconut in a third bowl. Dredge shrimp in cornstarch mixture, shaking off any excess. Dip in egg whites and then press into shredded coconut. Fry in small batches for about 3 minutes. Drain on paper towels and sprinkle with a little salt (which reduces some of the greasiness from frying). Serve with a dipping sauce such as chutney, curry, apricot or peanut sauce.
This Coconut Shrimp Caribe recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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