Saturday, 3 September 2016

Coconut Shrimp


Serves 4

Prep Time 30 minutes

8 cups olive oil (I used 4 cups oil and just cooked the shrimp in 2 batches)
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
2 large egg whites
2 cups coconut flakes
1 pound shrimp (peeled and deveined)

Mix the flour, salt and cayenne pepper in one dish. Beat the egg whites until frothy in another dish. In a separate dish put the cocount flakes.

Put the shrimp in the flour mixture than into the egg whites and then into the coconut flakes.

Heat fryer to 380 degrees and put the shrimp into the hot oil for 2-3 minutes until they are golden brown.

Take them out and place them on a paper towel to absorb any excess oil.



I made these shrimp for a late lunch with a side salad. I am ashamed to say I ate 2 servings of shrimp. To make matters worse, I ate the remaining two servings cold for supper . . . yes, they were that good.

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