Coconut Shrimp With Lime Dressing

Recipe Ingredients

		Peanut or vegetable oil - for deep-frying
2		Egg whites
1 tablespoon	15ml	Cornstarch
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
12		Jumbo shrimp - (U-15) - peeled, deveined,
		And flattened
2 cups	186g / 6.6oz	Flaked coconut
		Lime Dressing
1 cup	237ml	Sour cream
1		Lime - zested and juiced
1		Shallot - finely diced (small)
2 tablespoons	30ml	Chopped parsley
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Finely-chopped scotch bonnet pepper
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2		Watercress leaves

Recipe Instructions

In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)

In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.

Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.

Dress shrimp with Lime Dressing and garnish with watercress leaves.

For the Lime Dressing: Combine ingredients in a small bowl, and chill until ready to serve.

This recipe yields 4 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1C11) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.