Tuesday, December 29, 2009I cannot believe that in a few days it will be 2010! This year has flown right on by. I hope that all my foodie friends who have stopped by have had a fun and safe holiday so far and wish you all a happy new year.
Today I'm posting my husband's favorite meal - Coconut Shrimp. I made this for his birthday this year and he absolutely loves this. I think this was one of the first recipes I've ever cooked for him. What I like about it, it's an easy meal and you can pair it with anything - fancy it up with some mashed potatoes or just serve it alone as an appetizer. This recipe is scaled down for two people but it can easily be doubled or tripled.
3/4 lb. large shrimp
1/4 c. cornstarch
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
2 egg whites
1 1/2 c. sweetened shredded coconut
Oil for frying
Peel, devein and butterfly shrimp. In a small bowl, mix cornstarch, salt, black pepper and cayenne pepper. In a separate bowl, whisk egg whites until foamy. In a third bowl, add coconut. In an assembly line, dip shrimp in cornstarch mixture (shake off excess), then dip into egg whites and lastly, dip into coconut. Make sure you press the shrimp in the coconut to coat well.
In a large pan, heat oil over medium high heat. Fry half batch of shrimp (about 5-6 - depending on size of shrimp and pan) for about 3 minutes on each side - or until golden brown. Place on rack to drain. Serve warm.
If you liked this, you may like:
Baked Stuffed Shrimp with Crabmeat
Shrimp Scampi Print this post