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Chef Don's
Favorite Appetizer Recipes
Coconut Shrimp
Serves 6
Oil, for frying
1 lb. large Shrimp, deveined and peeled
1 cup Shredded Coconut
2 Egg Whites
1/2 cup Plain Bread Crumbs
1/2 tsp. Salt
1/2 tsp. Cayenne Pepper
1 1/2 tsp. Chinese Five-Spice Powder
1 Lime
Heat
2 inches oil over medium high heat. A cube of bread should brown in a
10 count when oil is ready. Season bread crumbs with salt, cayenne
pepper and five-spice powder. Cut the lime into wedges and reserve.
Toss coconut with seasoned bread crumbs to combine. Lightly beat the
egg whites. Dip shrimp in the egg whites, then coat with the coconut
breading. Fry shrimp 5 minutes in hot oil until evenly golden and
crispy. Garnish with lime wedges and serve.
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