Coconut shrimp *ColcordMama*

[PlentyGroovy]

Time:
about 45 mins
Difficulty:
easy
Serving Size:
Makes 24 coconut shrimp
Description
Fried shrimp with a crunchy coating of coconut

Ingredients
24 raw cleaned shrimp
4 egg whites
1/2 cup cornstarch
1/4 tsp ea salt, pepper, cayenne pepper
2 1/2 cups shredded coconut
oil for frying

Preparation
Dry shrimp with paper towels and butterfly them. Butterflying is optional, they're just as good if you don't. Flatten a paper grocery bag on a cookie sheet and set aside.

Instructions
Season the cornstarch with the salt, pepper and cayenne pepper and set aside. Whisk the egg whites until foamy and set aside. Heat about 1" of oil in a heavy skillet. Roll shrimp in cornstarch, shake off excess, dip it in the egg white, then in coconut to cover, then place it in the hot oil and fry on both sides. Remove to the flattened paper bag to drain. Repeat with all the shrimp. Serve with peanut sauce

[PlentyGroovy]

Peanut sauce


1/4 cup chicken broth
1/4 cup coconut milk
1 TBsp soy sauce
1 TBsp lime juice, plus some finely grated peel
1 lg clove garlic, minced
1 tsp ground ginger
1 tsp Louisiana hot sauce
1 1/2 cups peanut butter

Combine all ingredients. Use at room temperature. Store leftovers in refrigerator.