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Coconut-Crusted Butterfly Shrimp

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Ingredients
  Seasoned breading mix 1 Cup (16 tbs)
  Cayenne pepper 1⁄2 Teaspoon
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Uncooked jumbo shrimp with tails 24
  Egg whites 4 Large
  Shredded coconut 2 Cup (32 tbs)
  Coconut oil 2 Cup (32 tbs) (For Deep Frying)
  Apricot brandy salsa 1 Cup (16 tbs)
Directions

Mix the breading mix, cayenne pepper and cornstarch.
Peel, devein and butterfly the shrimp.
Dip first in egg white, then coconut, then the cornstarch mixture.
Squeeze gently to form breading around each shrimp.
Deep fry in hot coconut oil, about 350 degrees for 2 minutes or until browned.
Drain on paper towels.
Sprinkle with seasoned salt and serve with Apricot Brandy Salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Shrimp
Interest: 
Party
Servings: 
8

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