Ingredients:(Crispy Coconut Shrimp)
1 1/2 cup(s) sweetened shredded coconut
3/4 cup(s) plain dried breadcrumbs
2 large egg whites
1 1/2 pound(s) medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
4 cup(s) vegetable oil
Bottled sweet-and-sour sauce, for serving
1/2 cup(s) plain yogurt
1 tablespoon(s) freshly squeezed lime juice
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) curry powder, preferably Madras
Lime wedges, for serving (optional)
Directions:(Crispy Coconut Shrimp)
- For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut 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.
- Toss shrimp with 1 teaspoon salt and 1/4 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.
- In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees 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 degrees.repeat with remaining shrimp.
- Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.