COCONUT SHRIMP WITH RED PEPPER SAUCE

By LaFleur Magazine

Crispy fried shrimp dunked in unsweetened coconut brings quality restaurant dining home with the perfect combination of sweet and sour. Coconut shrimp, drizzled with a tangy dipping sauce, will become a go-to recipe for entertaining and light meals.
Ingredients
  • 1/4 cup vegetable oil
  • 1 lb large or jumbo shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • 1/2 cup Panko bread crumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 egg whites
  • 1/4 cup water
  • 1 1/2 cups shredded unsweetened coconut
  • salt & pepper to taste
  • optional: fresh greens mixture and Asian noodles (pre-made)
Directions
  • Combine cornstarch, kosher salt, and cayenne in a plastic bag or low-rimmed dish.
  • Combine coconut, Panko bread crumbs, and salt in a separate bag or low-rimmed dish.
  • In a separate bowl, whisk egg whites and water until frothy.
  • Dredge shrimp (one at a time) in cornstarch, kosher salt, cayenne mixture (coating evenly).
  • Dip shrimp into egg mixture
  • After entirely coated with egg, dredge shrimp in Panko bread crumb mixture (coating evenly).
  • Heat vegetable oil in a sauté pan over medium heat.
  • When hot, fry shrimp 1-2 minutes per side; set on cooling rack.
  • Serve drizzled with Red Pepper sauce
  • Optional: set around fresh greens mixture tossed with Asian noodles
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