Thursday, February 18, 2010

Crispy Coconut Shrimp

This is another really easy, fast recipe I got from Everyday Cooking, one of Martha Stewart's magazines:

1.5 cups of sweetened, shredded coconut
3/4 cup plain dried breadcrumbs
2 large egg whites
1.5 lbs of shrimp
oil for frying

1. In a food processor, pulse the coconut and breadcrumbs together, until the coconut is in small pieces. Transfer to shallow bowl.

2. Lightly beeat the egg whites

3. Toss shrimp with 1 tsp salt and 1/4 tsp pepper.

4. Dip in egg white, then coconut mixture and fry

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