Coconut Shrimp
recipe by Linda Rottman
Ingredients: 2 extra large eggs 1 ½ cups of flour
¾ cup of cornstarch 1/8 tsp. of cayenne Kosher salt and ground black pepper 1 ½ cups of shredded sweetened coconut 1 ½ to 2 pounds large shrimp, peeled, deveined and tails removed Vegetable oil for frying Sweet and sour sauce, or your favorite dipping sauce Directions: Heat about 3 inches of oil in a heavy pot or Dutch oven (enameled cast iron, such as Le Creuset) Over medium heat until a candy or deep fryer thermometer registers 350 degrees Lightly beat the eggs, and put in a shallow bowl Whisk the flour, cornstarch, cayenne, 2 tsp Kosher salt and 1 tsp pepper Transfer half of the flour mixture to a 3rd bowl, stir in the coconut Work in batches, 1st the flour mix, 2nd dip in the eggs, 3rd roll into the coconut mix Press to coat well. Fry and flip until golden, about 2 to 3 minutes, keeping your
oil temperature constant. Drain on paper towels. Serve with your favorite dipping sauce Bon Appetit!
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