Restaurant Style Coconut Shrimp4-5 lbs pre-cooked shrimp, thawed with tails pulled off
2 c. cornstarch
6 egg whites
1/2-1 package shredded coconut
Oil for frying
Heat oil in a frying pan, enough oil so that the shrimp doesn't touch the bottom of the pan. Don't get the oil too hot (in other words, don't turn it on high). If oil is too hot it will cook the shrimp too fast and burn the coconut. Be patient and wait for oil to heat. This can be tested by placing the tip of a wooden spoon in the oil, if the oil bubbles around the spoon...its hot!
In a medium sized bowl combine cornstarch and egg whites. Stir until thoroughly mixed. Place shredded coconut in a shallow dish (such as a pie tin). Place shrimp in batter and stir to coat each piece, afterwards roll each piece of shrimp in coconut until completely covered. Place shrimp in oil one at a time so they don't clump together. Shrimp is already cooked so you are mainly cooking/browning the coconut. Cook until both sides are brown. Place cooked shrimp on a plate covered with a paper towel...this will help absorb some of the oil.
NOW just devour these scrumptious little shrimps...enjoy.
*Dipping sauces: Orange Marmalade is wonderful.....you can buy it at the store. Someday I will learn to make it, but for now...just run out and purchase a bottle. (*wink*)