A tasty coconut shrimp recipe
"Yum! I don't like shrimp so I substituted fake crab sticks. Instead of deep frying, I sauteed in peanut oil. Turned out great! I used Bob's Red Mill unsweetened coconut and it blended so well with the panko, even my non coconut eaters ate it. I thought the dipping sauce was very good. We had 2 who really liked the sauce, one that didn't, and one that refused to try it..."- pols005
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Coconut Shrimp Preparation
Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2nd bowl, whisk egg whites until foamy, In another bowl place the coconut and bread crumbs together (tip)you may run the coconut and bread crumbs through the magic bullet or blender to make them finer), Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage.
Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain,
For the sauce: Mix marmalade, mustard, horseradish, and salt
Dip shrimp and enjoy
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