Coconut Cardamom Shrimp

1. 1

   Remove the shells from the shrimp, leaving the tails.

2. 2

   Whisk 2 egg whites in a small bowl.

3. 3

   Pulse the panko and shredded coconut until it is the consistency of cornmeal. Add the sugar and mix.

4. 4

   Dust the shrimp with the flour /Wondra. Dip the shrimp in the egg white, shake off the excess and then dredge in the panko and coconut mixture.

5. 5

   In a deep pot heat about 4 inches of vegetable oil until hot enough to deep fry the shrimp.

6. 6

   Deep fry the shrimp until they turn golden in color. This will only take a few minutes. Don't crown the pot. If the oil starts to boil up, turn down the heat accordingly.

7. 7

   Drain on paper towels. Sprinkle with cardamom and finish with a touch of sea salt.

* Per serving · 4 servings · Values may vary.