Coconut Shrimp

1. 1

   Heat 2 inches oil over medium high heat.

2. 2

   A cube of bread should brown in a 10 count when oil is ready.

3. 3

   Season bread crumbs with salt, cayenne pepper and five-spice powder.

4. 4

   Cut the lime into wedges and reserve.

5. 5

   Toss coconut with seasoned bread crumbs to combine.

6. 6

   Lightly beat the egg whites.

7. 7

   Dip shrimp in the egg whites, then coat with the coconut breading.

8. 8

   Fry shrimp 5 minutes in hot oil until evenly golden and crispy.

9. 9

   Garnish with lime wedges and serve.

10. 10

    TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan.

11. 11

    Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

* Per serving · 4 servings · Values may vary.

No additional tips available.