Serves 6
15 min
Coconut Shrimp
Recipe GLPRc9d407b3b54eb1
Golden, crispy shrimp coated in a seasoned coconut and bread crumb crust, finished with a squeeze of fresh lime. These succulent bites deliver tropical flavor with a satisfying crunch, and come together in just 15 minutes.
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Ingredients
2 inches Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, peeled and deveined
1 lime, cut into wedges
Directions
Pour oil into a deep skillet or pot to a depth of about 2 inches. Heat over medium-high heat until a small cube of bread browns evenly in about 10 seconds, indicating the oil has reached the proper temperature for frying.
While the oil heats, combine the bread crumbs, salt, cayenne pepper, and five-spice powder in a shallow bowl. Stir until the seasonings are evenly distributed throughout the bread crumbs. Set aside. Cut the lime into wedges and reserve for serving.
In a second shallow bowl, combine the shredded coconut with the seasoned bread crumb mixture, tossing gently to combine.
Place the egg whites in a third shallow bowl and whisk lightly until slightly frothy.
Working in batches to avoid crowding, dip each shrimp into the egg white to lightly coat on both sides, then immediately roll in the coconut-bread crumb mixture, pressing gently so the coating adheres. Place the breaded shrimp on a plate.
Carefully place the breaded shrimp into the hot oil and fry for 5 minutes, stirring occasionally, until the coating is evenly golden brown and crispy. The shrimp will turn opaque when fully cooked through. Using a slotted spoon, transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
Arrange the coconut shrimp on a serving platter and serve immediately with the lime wedges for squeezing over the shrimp just before eating.
