"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


2 large egg whites
3/4 cup all-purpose flour, divided
2/3 cup beer
1 1/2 tsp. baking powder
1/4 tsp. table salt
1 cus sweetened coconut flakes
1 cup panko
24 large shrimp, peeled and deveined (leave tails on)

Preheat oven to 450.
Coat a large baking pan with cooking spray.
In a medium bowl, which together egg whites, 1/2 cup of flour, beer, baking powder and salt.
Place remaining 1/4 cup of flour in one bowl.
Place coconut and panko into another bowl.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess.
Dip flour-coated shrimp into egg batter and allow excess to drip off.
Roll shrimp in coconut/panko mixture and turn to coat both sides (press coconut into shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes




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