Crispy Coconut Shrimp

We had a little surf and turf last Sunday to celebrate Father's Day.  And by that I mean - he had turf and I ate surf.🤣🥩🍤  The words surf and turf always give me hoity toity restaurant vibes.  Something only to be ordered on the most special of occasions at the fanciest of restaurants.👔👗  I'm not sure how I ever landed on this theory but the reality is - surf and turf is just practical cooking when a fish eater marries a carnivore.💁🏻‍♀️  

Since I'm more invested in the surf portion of our meal, that's where my blog will land today.   Does that make me shellfish?  I really think your going to love this Crispy Coconut Shrimp recipe.  It's shrimple to make and super tasty so stop prawncrastinating and get to work. 🤣🤣🤣  hehehe  One more... What do you call a shrimp that always gets injured???  Accident prawn.😂  I couldn't help it. 

I'm such a shrimp fan and maybe it's the fact that I'm five foot nothing and faced a lifetime shrimp jokes that's caused me to embrace it.😅  Or maybe it's because it's delicious.  Either way - give me all the shrimp.  I like it grilled, boiled, broiled, blackened, chilled, warm, stuffed and dare I say.. even fried.🤣    

Coconut Shrimp has always been a favorite of mine but I often make it often because I try keep fried foods to a minimum in my diet.  Special occasions call for special treats though so whipped up a batch of these Crispy Coconut Shrimp for our Father's Day dinner last Sunday.  (Even though we all know that it really was for me and not for him.😂 😉)   My philosophy is this: If I'm going to indulge in fried food - it better be really, really GREAT fried food.  And this Crispy Coconut Shrimp certainly fits the bill. 

Crispy Coconut Shrimp
1 pound jumbo shrimp
1 teaspoon salt
1/8 teaspoon baking soda
1/2 cup cornstarch
2 egg whites
1 cup sweetened shredded coconut
2/3 cup panko
1 quart canola oil 

Sprinkle shrimp with 1/4 t. salt and baking soda.  Let stand 15 minutes. 

Whisk together egg whites and 1/4 t. salt.  Place cornstarch in another bowl.

Combine panko, coconut and 1/2 t. salt. 

One at a time, dredge shrimp in cornstarch.

Dip into egg whites.  

Coat with coconut mixture. 

Arrange shrimp on parchment lined baking sheet. 

Heat 1" of oil to 325 in saucepan.  Cook shrimp 2-4 minutes until deep brown. 

Use skimmer to transfer shrimp to a rack set on a paper towel lined baking sheet.  

Ciao!

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