"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
1 lime
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter

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.

Orange Dipping Sauce
3/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon stone ground mustard
1/2 teaspoon dried crushed red pepper
Melt marmalade in the microwave (set on high for about 20 minutes). Combine all ingredients and serve immediately. Makes 1 cup.




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