Coconut Shrimp

Name: Coconut Shrimp
Ingredients: 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

9 ingredients

11 steps

Ingredients

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

Directions

1

Heat 2 inches oil over medium high heat.
2

A cube of bread should brown in a 10 count when oil is ready.
3

Season bread crumbs with salt, cayenne pepper and five-spice powder.
4

Cut the lime into wedges and reserve.
5

Toss coconut with seasoned bread crumbs to combine.
6

Lightly beat the egg whites.
7

Dip shrimp in the egg whites, then coat with the coconut breading.
8

Fry shrimp 5 minutes in hot oil until evenly golden and crispy.
9

Garnish with lime wedges and serve.
10

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.
11

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.