Tonight we were all thankful the coconut shrimp was cut from the New Year’s Eve menu . . . b/c it was our dinner! This is a relatively simple recipe, but it *is* time consuming. When I was planning this for the party I thought I would simplify the process for myself by buying the peeled and cooked shrimp and then just coat it and quickly cook it . . . boy, am I glad I did that since deveining and peeling shrimp takes me *forever* as it is.
I had 2 lbs of 36-40 count shrimp defrosted in the fridge and I wanted to cook it all tonight and between coating and cooking, it took me at least 1.5 hrs. I was also working on more bread sticks for the rehearsal dinner on Friday so it actually took me more than 2 hrs to get it all done and, by that time, the family was starving. I served it with rice, mango salsa, fresh fruit and green salad.
Oh, and there were only three shrimp out of the 2 lbs left at the end! (“oink, oink” says the family — they loved it!)
2 egg whites
3 Tablespoons corn starch
ground black pepper
Dip the shrimp in the egg mixture, dip in coconut. Fry. Eat.