Coconut-Crusted Butterfly Shrimp Recipe
Ingredients
| Mix | 1 Cup (16 tbs) | |
| Cayenne pepper | 1/2 Teaspoon | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| 24 uncooked jumbo shrimp with tails | ||
| Egg whites | 4 Large | |
| Shredded coconut | 2 Cup (16 tbs) | |
| Coconut oil | 2 Cup (16 tbs) (For frying) | |
| Apricot Brandy Salsa | ||
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.
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.
Chef
