Coconut Shrimp

Recipe Ingredients

		Canola or safflower oil - for frying
1/2 cup	73g / 2.6oz	Plain bread crumbs
1/2 teaspoon	2.5ml	Salt
2		Ground cayenne pepper
1 1/2 teaspoons	7.5ml	Chinese five-spice powder
1		Lime
1 cup	93g / 3.3oz	Shredded coconut
2		Egg whites
1 lb	454g / 16oz	Large fantail shrimp - deveined, peeled
		= (ask for easy peels at fish counter)

Recipe Instructions

Heat 2 inches oil over medium-high heat. A cube of bread should brown in a 10 count when oil is ready.

Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D18) - from the TV FOOD NETWORK

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