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I love foods that combine sweet flavours with savory dishes - I guess that is why I absolutely adore coconut shrimp. This is a simple recipe that you can prepare in advance and then deep fry when you are ready to eat the shrimp. Serve with a spicy asian sauce or a curry sauce on the side.

ingredients:

	1 ¾ cups sweetened shredded coconut
	2 large egg whites
	1 pound medium shrimp, peeled & deveined (tail on)
	Coarse salt and ground pepper
	4 cups safflower oil (I find it ligher than vegetable)

directions:

1. In a food processor, pulse coconut until it is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.

2. Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.

3. In a large, deep heavy-bottom pan, heat oil over medium heat until 350° on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350°; repeat with remaining shrimp.

recipe origin: Based on a Martha Stewart recipe.

Filed under:   Appetizers