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Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Canola or safflower oil, for frying
1/2 c. plain break crumbs
1/2 tsp. salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 tsp. Chinese five-spice power, available on spice aisle
1 lime
1 c. shredded coconut
2 egg whites
1 lb. large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter.

Directions:
Directions:
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 lime 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.

TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

This dish is great added to Chicken Satay Stir Fry- also in this section of the book.


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 prep. and 5 min cooking

 

 

 

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