Fire King Bistro Coconut and Macadamia Fried Shrimp
- 12 large shrimp, peeled, de-veined
- 3 egg whites
- 1/2 cup unsweetened, long-shred coconut
- 1/4 cup macadamia nuts, finely chopped
- 1/2 cup flour
- 3 cups vegetable oil
Place shrimp in bowl of lightly salted ice water to cover; set aside.
Beat egg whites until foamy. Combine coconut and nuts in small bowl.
Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites; toss with nuts and coconut until completely covered.
Fry in 350° F oil for about 2 minutes or until golden brown; remove from pan; drain. Portion and serve.Makes 4 Source:
Submitted by: Recipe Group Member
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