Serves: 4
Total Calories: 1,623
1. Place shrimp in bowl of lightly salted ice water to cover set aside.
2. Beat egg whites until foamy. Combine coconut and nuts in small bowl.
3. Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites toss with nuts and coconut until completely covered. Fry in 350° F oil for about 2 minutes or until golden brown remove from pan drain. Portion and serve.
This Coconut/Macadamia Fried Shrimp recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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