Recipe Card: Coconut Fried Shrimp
Coconut Fried Shrimp
One of my friends recently said that she was afraid she'd burn her house down if she fried food. Even though yes, my smoke alarm has gone off a few times, and yes I do have a scar from that one time the angry grease pit in my Creuset spewed hot grease at me, it is SOOO worth it!
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Canola oil for frying (watch out, Canola heats up fast)
1/2 cornmeal bread crumbs
1/2 teaspoon of salt
1/2 teaspoon of Old Bay Seasoning
1 cup shredded coconut
2 egg whites
1 pound shrimp, deveined and peeled
Place oil in dutch oven (such as a Le Crueset) and fill to about 2 inches from the bottom.
Toss bread crumbs with salt, Old Bay Seasoning and coconut. Lightly beat egg whites and then dip the shrimp before coating it with the bread crumb mixture. Fry shrimp 3-5 minutes until golden and crispy. Serve with store bought Sweet Chilli sauce. One has to cut corners somewhere and who best to cut 'em with than Frank himself. Frank's Sweet Chilli sauce is amazing.
By Trish Bentley