One of my favorite things to make is this recipe for coconut shrimp. I don’t know if it’s because I get to get my hands really messy or because everyone loves it so much, but either way it’s an easy and fun recipe that I highly recommend. I’ve been using this recipe for a few years and I don’t have any idea where I found it. I think what happened was I looked online at 5 or 6 different recipes and sort of picked from the ingredients I saw on all of those and came up with my own simple combination. It works really well. It’s one of those things that I make and people ask for the recipe later, which means it must be good.

Ingredients:
As many Jumbo shrimp as you want, uncooked, peeled and deveined. If you make 20-30 shrimp the rest of the ingredients would be in the following amounts.
1.5 cups of corn starch
1 tsp cayenne pepper
3 egg whites
2.5 cups of shredded coconut, either sweetened or unsweetened
Enough vegetable oil to complete submerge the shrimp in your fryer or pan

For dipping sauce:
A jar of apricot preserves (you could use peach or mango instead)
1.5 tbs of crushed red pepper

First thing you do is you get out all of your ingredients. In one small bowl place the corn starch and mix in the cayenne pepper. In a separate small bowl crack 3 egg whites. In another small bowl dump about a quarter of your coconut. Take your raw, thawed, peeled and deveined shrimp and place them one by one in the corn starch mixture. After they are completely coated place them one by one in the egg whites. Once they are coated in that, then place them in the coconut bowl and press the coconut onto them. Lay the shrimp on a plate or pan so they aren’t touching each other (or are slightly touching) until you are ready to fry them.

Heat up your oil. Once the oil is hot enough to toast a small cube of bread in 15 seconds then the oil is ready. Place the shrimp into the oil 2 or 3 at a time and leave them there until the coconut looks golden brown. Take them out and place them on a plate with a paper towel underneath until all of the shrimp have been cooked.

To make the dipping sauce, simply add the crushed red pepper to the preserves and stir it up. Serve everything while the shrimp are still hot, and you’re good to go.

Try it, I promise it’s good.