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Suzzette Metcalfe
Recipe by Coastal Living February 2010

Gallery

Credit: Con Poulos; Styling: Deborah Williams

Recipe Summary

prep:
6 mins
cook:
6 mins
total:
12 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails on, and devein.

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

  • 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.

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

Source

Rusty Harpoon Restaurant & Tavern, Kaanapali, Maui, Hawaii

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