Photo: Con Poulos; Styling: Deborah Williams
Prep Time
6 Mins
Cook Time
6 Mins
Yield
Makes 1 dozen

How to Make It

Step 1

Peel shrimp, leaving tails on, and devein.

Step 2

Pour oil into a Dutch oven to a depth of 3 1/2 inches. Heat oil to 350°.

Step 3

Combine egg whites, ground red pepper, and salt in a shallow bowl. Place cornstarch in a separate shallow dish; place coconut in another shallow dish. Coat shrimp with cornstarch, shaking off excess. Dip shrimp in egg white mixture; dredge in coconut.

Step 4

Fry shrimp, in 2 batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.

Rusty Harpoon Restaurant & Tavern, Kaanapali, Maui, Hawaii

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