Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 18 uncooked jumbo shrimp (about 1 lb)
- ⅓ cup cornstarch
- ¾ tsp salt
- ½ tsp cayenne pepper
- 3 egg whites
- 2 cups flaked coconut
- oil for deep fat frying
- =
Directions
Peel and devein shrimp, leaving tails intact.
Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten.
In a shallow dish, combine the cornstarch, salt and cayenne.
Set aside.
In a mixing bowl, beat egg whites until stiff peaks form.
Place the coconut in another shallow dish.
Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
In an electric skillet or deep fat fryer, heat oil to 375°F.
Fry shrimp, a few at a time, for 1 to 1½ minutes on each side or until golden brown.
Drain on paper towels.
In a bowl, combine salsa ingredients.
Serve with shrimp.